Lemon Olive Oil Cake

Steps

1. Preheat oven to 350°F. Grease a 9-inch springform pan or line with parchment, and wrap the bottom and sides with foil to prevent leaks.
2. In a medium bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
3. In a separate large bowl, whisk the eggs, then slowly whisk in the olive oil until emulsified. Whisk in the milk, lemon zest, lemon juice, and vanilla.
4. Gradually fold the dry ingredients into the wet mixture until no flour streaks remain; the batter will be thin and glossy.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick comes out clean or with a few moist crumbs.
6. Cool the cake in the pan for 15 minutes, then run a knife around the edge and release the springform ring. Cool on a wire rack for 30 more minutes.
7. Whisk together powdered sugar and lemon juice until smooth and pourable, adding more juice a few drops at a time if needed. Stir in the lemon zest.
8. Spoon the glaze over the cooled cake, letting it drip down the sides. Let the glaze set for at least 15 minutes before slicing.