1-First, preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing the bottom and sides; tightly wrap the outside bottom and sides with foil to prevent leaks. In a large bowl, whisk together 1 cup olive oil, 3 large eggs, and 1 1/2 cups granulated sugar until well combined. Briefly whisk in 2 teaspoons vanilla extract, zest from 3 lemons, and juice from the 3 lemons for that bright, natural flavor.

2-Next, sift together 1/2 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 2 cups all-purpose flour to ensure even distribution. Alternating with 1/2 cup milk, add the dry ingredients to the wet mixture in two batches, mixing just until no flour streaks remain to keep the batter light. Pour the batter into the prepared pan and sprinkle the reserved 2 tablespoons granulated sugar evenly over the top for a crunchy finish.

3-Bake for 50 to 55 minutes, or until the cake is risen, golden brown, and a toothpick inserted into the center comes out clean. This baking time might vary, so monitor closely and cover loosely with foil if it’s browning too quickly. Let the cake cool in the pan for 10 minutes, then carefully remove it from the pan by running a butter knife around the edges if needed, and cool completely on a wire rack. Finally, dust with 1 cup powdered sugar if desired for a simple, elegant touch.