• 4 large eggs yolks and whites divided (room temperature preferred) • 1 ¾ cups (350 g) granulated sugar • ⅔ cup (157ml) (157 ml) extra virgin olive oil • 2 Tablespoons lemon zest • ½ cup (118 ml) whole milk • 2 Tablespoons lemon juice • 2 cups (250 g) all-purpose flour • ½ teaspoon baking powder • ½ teaspoon baking soda • ¾ teaspoon table salt • 2 Tablespoons (25 g) coarse granulated sugar may sub regular granulated sugar for sprinkling

Crack eggs, separating the egg yolks into a large mixing bowl and the egg whites into a clean, dry medium-sized mixing bowl.

Use an electric mixer (with clean, dry beaters) to beat your egg whites to stiff peaks. Set aside.

To the large bowl with the egg yolks, add sugar, olive oil, and lemon zest. Use an electric mixer to beat on medium-high speed for 1-2 minutes, batter should be well-combined.

With mixer on low-speed, gradually stir in milk and lemon juice until combined.

In a separate mixing bowl, whisk together flour, baking powder, baking soda, and salt.

Use a spatula to gradually fold the dry ingredients into the egg yolk mixture, until combined.

Use your spatula to gently fold the egg whites into the batter until completely combined (do not over-mix).

Pour batter evenly into 9” springform pan. Sprinkle all over with coarse sugar.

Transfer pan to center rack of 325F (160C) oven. Bake for 55-65 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.

Allow cake to cool completely before removing the ring from the springform pan and slicing and serving,