nonstick cooking spray as needed
fruity olive oil 1 cup (240 ml)
whole milk 1 cup (240 ml)
eggs 3 large, at room temperature
freshly grated lemon zest 2 tablespoons
sugar 1⅔ cups (355 g)
all-purpose flour 2½ cups (385 g)
salt ½ teaspoon
baking powder 1 teaspoon
baking soda ½ teaspoon

Preheat the oven to 300°F (150°C). Lightly coat a 13-by-9-inch (33-by-23- cm) cake pan with nonstickcooking spray. Line the bottom of the pan with parchment paper and spray again.
In a medium bowl, whisk together the oil, milk, and eggs until smooth.
In a large bowl, rub the zest into the sugar with your fingertips. Whisk in the flour, salt, baking powder, and baking soda. Continue whisking while adding the wet ingredients in a slow, steady stream. Whisk just until smooth and well combined, then pour into the prepared pan.
Bake, rotating the pan halfway through, until the top is golden brown and springs back when gently pressed with your fingertip, about 30 minutes.
Let cool completely in the pan on a wire rack. Cut into pieces to serve. The cake can be stored in an airtight container overnight.