Preheat your oven to 180°C (350°F). Lightly grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper to prevent sticking.
In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. Set this dry mixture aside.
In another bowl, crack in the eggs and whisk until slightly frothy and pale—this helps incorporate air for a fluffy crumb.
Add the sugar to the eggs and continue whisking until the mixture is smooth and light, about 1 minute. The color should lighten slightly.
Pour in the olive oil gradually while whisking, ensuring it’s fully incorporated and the mixture is glossy and smooth. Add the lemon zest and stir gently to distribute evenly.
Using a spatula, fold the dry ingredients into the wet mixture in three additions, mixing gently just until combined. Do not overmix; some lumps are okay.
Pour the batter into the prepared cake pan, smoothing the top with the spatula for an even surface.
Bake in the preheated oven for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. You’ll smell a fragrant citrus aroma filling the kitchen.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack and cool completely before serving to allow the crumb to set and flavors to meld.
Once cooled, slice and serve as is, or dust with powdered sugar or top with Greek yogurt for extra richness. Enjoy the tender crumb and vibrant citrus-olive oil flavor in every bite.
