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  2. ⅔ cup (3⅓ ounces) all-purpose flour

    ½ teaspoon baking powder

    ¼ teaspoon table salt

    ½ cup (3½ ounces) plus 2 teaspoons sugar, divided

    1 large egg

    ⅛ teaspoon grated lemon zest

    ¼ cup extra-virgin olive oil

    ¼ cup milk

    BEFORE YOU BEGIN:
    You'll need a handheld electric mixer for this recipe because the batter volume is too small for a stand mixer. It's really worth seeking out a 6-inch round cake pan for this recipe. While an 8½ by 4½-inch loaf pan can be used in a pinch, the cake won't be quite as attractive. For the best flavor, use a fresh, high-quality extra-virgin olive oil.
    INSTRUCTIONS:
    Adjust oven rack to middle position and heat oven to 350 degrees. Lightly grease 6-inch round cake pan. Line bottom with 6-inch parchment paper round and line sides with two 10-inch strips of parchment. Spray parchment lightly. Whisk flour, baking powder, and salt together in bowl.
    Using handheld electric mixer, mix ½ cup sugar, egg, and lemon zest in bowl on low speed until combined. Increase speed to high and whip until mixture is fluffy and pale yellow, about 2 minutes. Reduce speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 30 seconds. Add half of flour mixture and mix on low speed until incorporated, about 30 seconds. Add milk and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 30 seconds, scraping down bowl as needed.
    Transfer batter to prepared pan. Sprinkle remaining 2 teaspoons sugar over entire surface. Bake until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached, about 30 minutes. Transfer pan to wire rack and let cool for 15 minutes. Gently invert pan onto rack; remove all parchment and reinvert. Let cake cool completely, about 1 hour. Cut into wedges and serve. (Cake can be wrapped in plastic wrap and stored at room temperature for up to 3 days.)

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