1-Preparing Your Equipment and Oven: First, preheat your oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly. This step helps prevent any sticking and ensures your cake releases easily later. Don’t forget to wrap the exterior of the pan tightly with foil to avoid leaks, as the batter can be quite liquid.

2-Mixing the Wet Ingredients: In a large bowl, whisk together the olive oil, eggs, and 1 1/2 cups granulated sugar until well combined. Then, add the vanilla extract, zest from 3 lemons, and 1/2 cup fresh lemon juice, whisking briefly to incorporate these flavors. This mixture forms the heart of the cake, infusing it with that signature zesty taste.

3-Combining Dry Ingredients: Next, sift together the salt, baking powder, baking soda, and flour in a separate bowl to ensure they blend uniformly. This avoids any lumps and helps the cake rise properly. Slowly alternate adding these dry ingredients and the milk to the wet mixture, doing so in portions while mixing only until combined to prevent a gummy texture.

4-Baking and Cooling: Pour the batter into your prepared pan and sprinkle the reserved 2 tablespoons of granulated sugar evenly on top for a nice crust. Bake for 50 to 55 minutes, or until the cake is risen and golden brown; if it browns too quickly, tent it with foil. After baking, let it cool in the pan for 10 minutes before transferring to a rack to cool completely, then dust with powdered sugar if desired for a finishing touch.