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Preheat the oven to 180°C (gas mark 4) and grease a 22cm round cake tin with butter. Dust with plain flour, tapping out any excess.
Using an electric whisk, beat the eggs and caster sugar together for 5–7 minutes until the mixture is pale, very frothy and about three times its original volume.
Gradually add the sunflower oil, whole milk and lemon zest, mixing gently on a low speed until just combined.
Sift the plain flour, baking powder and a pinch of salt into a separate bowl.
Gently fold the flour mixture into the wet ingredients in 2–3 batches using a spatula, making folding motions from the bottom up and taking care not to overmix.
Pour the batter into the prepared tin and gently tap it on the work surface to remove any large air bubbles.
Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely.