Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan thoroughly, then line the bottom with a round piece of parchment paper. Wrap the outside of the pan with foil to prevent any leaks during baking.

In a large bowl, whisk together the olive oil, eggs, and granulated sugar until well combined.

Stir in the vanilla extract, lemon zest, and lemon juice, whisking briefly to incorporate.

In a separate bowl, sift together the salt, baking powder, baking soda, and all-purpose flour. Add the dry ingredients to the wet ingredients in two or three additions, alternating with the milk. Mix just until everything is blended and no visible streaks of flour remain, being careful not to overmix.

Pour the batter into the prepared pan and smooth the surface. Evenly sprinkle the remaining 2 tablespoons of sugar over the top.

Bake the cake for 50 to 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Keep in mind that oven temperatures vary, so additional time may be needed. If the top begins to brown too much before the center is done, loosely tent the cake with foil during the final minutes of baking.

Remove the cake from the oven and let it rest in the pan for about 10 minutes. Carefully release the springform and transfer the cake to a wire rack to cool completely.

Once the cake has cooled, dust the top with powdered sugar if desired before serving.