Fluffy Lemon Cake

Preheat the oven to 350°F. Grease a 9-inch round cake pan with butter or oil, then lightly dust with flour, tapping out any excess.

In a large bowl, beat 4 large eggs and 1 cup granulated sugar with an electric mixer on medium-high speed until pale and fluffy, about 3 to 5 minutes.

Add 1/2 cup sunflower oil, 1/2 cup whole milk, the zest of 1 lemon, and 1/4 cup lemon juice. Mix on low speed until just combined.

Sift together 2 cups all-purpose flour, 1 tablespoon baking powder, and a pinch of salt. Gently fold the dry ingredients into the batter until no streaks of flour remain.

Pour the batter into the prepared pan and tap it lightly on the counter to settle the batter and release any air bubbles.

Bake for 35 to 45 minutes, checking at 30 minutes. Insert a toothpick into the center—if it comes out clean, the cake is done.

Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack and cool completely.

For the optional glaze, whisk together 1 cup confectioners' sugar and 2 to 3 tablespoons lemon juice until smooth. Drizzle over the cooled cake and let it set.