The best lemon olive oil cake

1. Preheat oven to 350°. Lightly oil pan with a pastry brush (you can use a cake pan or a loaf pan). Line with parchment paper and brush paper with oil. 
2. Whisk eggs, oil, and sugar in a medium bowl until smooth. Add milk, vanilla, and zest and juice lemons. 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 well. Whisk to slowly incorporate egg mixture, until batter is mostly smooth (some lumps are okay). Scrape batter into prepared pan and smooth out the surface. Sprinkle sugar over if you’d like a crackly crust. 
4. Bake cake until top is golden brown and a toothpick comes out clean, about 50 minutes, but may need more depending on your oven. Transfer pan to a wire rack and let cake cool before removing from pan. Enjoy!! Should stay moist for up to 1 week:).