Spanish Lemon and Olive Oil Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

In a large bowl, beat the eggs and granulated sugar with an electric mixer on medium-high speed for 3-5 minutes, until light and fluffy.

Gradually add the extra virgin olive oil, whole milk, lemon zest, and fresh lemon juice to the egg mixture, mixing on low speed until just combined.

Slowly add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth and no lumps remain. Do not overmix.

Pour the batter into the prepared cake pan and spread evenly.

Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.