Preheat your oven to 180°C (350°F). Grease the cake pan and line it with parchment paper for easy removal.
In a large bowl, whisk together the sugar and lemon zest until fragrant and slightly fluffy, about 2 minutes. This releases the oils from the zest, adding brightness to the batter.
Add eggs one at a time, whisking well after each addition until the mixture turns pale and slightly thickened. This helps create a tender crumb.
Slowly pour in the olive oil while whisking constantly, aiming for a smooth, glossy batter. The aroma should be fruity and inviting at this stage.
Sift the flour, baking powder, and salt together into a separate bowl to ensure an even rise and light crumb.
Gently fold the dry ingredients into the wet mixture with a spatula, just until combined. Be careful not to overmix, as this can toughen the cake.
Pour the batter into your prepared pan, smoothing the top with the spatula. Gently tap the pan on the counter to release any air bubbles.
Bake in the preheated oven for about 35-40 minutes. The cake is done when it turns golden and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack and cool completely before slicing.
Once cooled, serve slices dusted with powdered sugar or accompanied by fresh berries for a simple, elegant presentation.
