Lemon Olive Oil Cake

1. Preheat oven to 350°F (175°C). Lightly oil a cake pan or a loaf pan with a pastry brush. Line with parchment paper and brush paper with oil. 
2. Whisk eggs, olive oil, and sugar in a medium bowl until smooth. Add milk, vanilla, and lemon zest and juice. Whisk to combine.
3. Whisk flour, salt, baking powder, and baking soda in a large bowl to combine. Make a well in the center and gradually pour egg mixture into the well. Whisk to slowly incorporate the egg mixture until the batter is mostly smooth (some lumps are okay). Scrape batter into the prepared pan and smooth out the surface. Sprinkle sugar over the top if you’d like a crackly crust.
4. Bake cake until the top is golden brown and a toothpick inserted into the center comes out clean, about 50 minutes, but baking time may vary depending on your oven. Transfer the pan to a wire rack and let the cake cool before removing it from the pan. Enjoy! The cake should stay moist for up to 1 week.