Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
Mix the wet ingredients: In a large mixing bowl, whisk together the eggs and sugar until well combined and slightly frothy. Add the oil (or melted butter), milk, lemon zest, and lemon juice, and continue whisking until smooth.
Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, whisking gently until just combined. Be careful not to overmix the batter, as this can result in a denser cake.
Pour the batter: Pour the batter into the prepared cake pan and smooth the top.
Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. The cake should be lightly golden on top.
Cool: Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Dust with powdered sugar (optional): Once the cake is completely cooled, dust the top with powdered sugar for a touch of sweetness and a beautiful finish.
Tips:
For a stronger lemon flavor, add an extra tablespoon of lemon juice or a bit more zest.
You can also serve the cake with a lemon glaze (a mix of lemon juice and powdered sugar) for an extra zesty touch.
This cake pairs wonderfully with fresh berries or a dollop of whipped cream for a more decadent treat.
