Preheat your oven to 180°C (350°F). Grease the cake pan with a little olive oil and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and a pinch of salt until evenly combined. Set aside.
In a large bowl, crack the eggs and beat them with a whisk until slightly frothy, about 30 seconds. Add the sugar and whisk until the mixture is smooth and pale, about a minute.
Pour in the olive oil and whisk vigorously until the mixture thickens slightly and becomes fragrant, about 1-2 minutes. The aroma of grassy olive oil should fill the air.
Add the lemon zest to the wet mixture and stir until evenly distributed, brightening the aroma and flavor.
Gradually fold the dry ingredients into the wet mixture using a spatula, in three additions. Mix just until no streaks remain—be careful not to overmix, as this could toughen the crumb.
Pour the batter into the prepared pan and smooth the top with the spatula. Gently tap the pan on the counter to release any air bubbles and create an even surface.
Bake in the middle rack for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. You'll notice the aroma deepening as it bakes.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer to a wire rack and allow it to cool completely—about an hour—until it feels firm and fragrant.
Once cooled, slice the cake and serve at room temperature. For a finishing touch, dust with powdered sugar or serve alongside fresh berries for added freshness.
