1 3/4 cups all-purpose flour (8.75 ounces)
1 teaspoon baking powder
3/4 teaspoon salt
3 large eggs
1 1/4 cups sugar
1/3 teaspoon grated lemon zest
3/4 cup extra-virgin olive oil
3/4 cup milk (I substitute rice, soy or almond milk)

1) Preheat oven to 350. 
2) Whisk flour, baking powder and salt together in bowl. Set off to the side.
3) Use stand mixer to whip eggs on medium speed (yolks and whites) until foamy (2-3 minutes or so). Add 1 1/4 cups sugar and lemon zest. Whip on high until fluffy and pale yellow, about 3-5 minutes. Reduce speed to medium and slowly pour in oil. Mix 1 minute until incorporated. Mix half of flour mixture on low until incorporated, one minute or so. Add milk and mix about 30 seconds. Add remaining flour and mix another minute. 
4) Transfer to greased pan. For crispier texture on top, spread 2 tablespoons sugar on top of mixture (I usually don't do this). Bake 40-45 minutes until deep golden brown.