>> source: Cook's Illustrated
>> serves: 10
>> total time: 2.25 hours

Adjust oven rack to middle position and heat oven to 350°F. Lightly grease #9 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 @all-purpose flour{1.75%cup}, @baking powder{1%tsp}, and @salt{3/4%tsp} together in #bowl{}.

Using #handheld electric mixer{}, mix 1.25 cup @granulated sugar{1.25%cup}, @egg{3%large}, and @lemon{1} 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 @olive oil{3/4%cup}. 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{3/4%cup} 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 @granulated sugar{2%tsp} 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.)