Preheat the oven to 350°F (180°C) and prepare a 9" cake pan or springform pan by spraying it with non-stick baking spray and lining the bottom with parchment paper.

In a medium-sized bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.

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

Mix in the vanilla extract, lemon juice, and lemon zest until everything is nicely blended.

Add half of the dry ingredients to the wet mixture and stir until just combined. Then, add the whole milk and mix until well incorporated. Follow with the remaining dry ingredients and mix gently to avoid overworking the batter.

Pour the batter into the prepared pan and evenly sprinkle the top with additional granulated sugar.

Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

If using a springform pan, allow the cake to cool in the pan for about 15 minutes before removing it. For a standard cake pan, let it cool partially in the pan before flipping it onto a cooling rack.

Optionally decorate with lemon slices, raspberries, or a dusting of powdered sugar before serving. Store the cake in an airtight container at room temperature for optimal freshness.