Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper. Wrap the bottom and sides of the pan with foil to prevent leaks.

In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.

In a large bowl, whisk the eggs. Slowly whisk in the olive oil until fully emulsified.

Add the milk, lemon zest, lemon juice, and vanilla extract, whisking until smooth.

Gradually fold the dry ingredients into the wet mixture using a spatula until just combined and no flour streaks remain. The batter will be thin and glossy.

Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Allow the cake to cool in the pan for 15 minutes. Run a knife around the edges and release the springform ring. Transfer the cake to a wire rack and cool for another 30 minutes.

To make the glaze, whisk the powdered sugar and lemon juice in a small bowl until smooth and pourable. Add more lemon juice a few drops at a time if needed. Stir in the lemon zest.

Spoon the glaze over the cooled cake, letting it drip down the sides. Allow it to set for 15 minutes, then slice and serve.