Cup of Yum
1. Preheat oven to 350 degrees F. Prepare a 9" springform pan by greasing the bottom and the sides with cooking spray. Line the bottom with parchment paper. 
2. In a large mixing bowl or bowl of a stand mixer, whisk together the eggs and sugar, thick and pale yellow in color, about 3-4 minutes with an electric mixer, more if whisking by hand. 
3. Add the olive oil and whisk to combine.
4. Add the vanilla, lemon zest, and lemon juice. Whisk briefly to combine.
5. Place a sifter or mesh strainer on top of the wet ingredients bowl. Sift in the flour, baking powder, baking soda, and salt. Sift about half of the dry ingredients and stir to combine.
6. Add yogurt (or milk if using) and sift in the rest of the flour mixture. Mix to combine. 
7. Do not over-mix the cake batter. Mix until no streaks of dry flour remain. Pour the batter into the prepared pan. Gently tap the pan on the countertop to remove air bubbles and even out the batter.
8. Bake for 45-55 minutes until golden brown and fragrant. Cover the cake loosely with foil if it starts to brown too much at the end.
9. Allow the cake to cool for about 10 minutes. Remove the cake from the springform pan and let it cool on a baking rack. Dust with powdered sugar! Enjoy warm or room temperature. 

Optional Lemon Glaze:

1. Mix 1 cup of powdered sugar with 2-3 tablespoons of lemon or orange juice for a simple glaze until you achieve a smooth, pourable consistency. Drizzle the glaze over the cooled cake. You can also serve with fresh fruit, fresh berries, or whipped cream.