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Grandma's tall ring cake with its golden crust and tender crumb is pure nostalgia. This classic mediterranean dessert is a family baking tradition passed down for generations.
Preheat your oven to 350°F (175°C). Thoroughly grease and flour a bundt or ring cake pan to prevent sticking.
In a large bowl, whisk together the eggs and granulated sugar at medium speed until pale and fluffy, about 3 minutes.
With the mixer on low, stream in the olive oil slowly, then add the whole milk, vanilla extract, and lemon zest, making sure to blend just until combined.
In a separate bowl, sift together the flour, baking powder, and salt, then gradually add the dry mixture into the wet, mixing at low speed just until no streaks remain.
Pour the batter evenly into the prepared pan. Bake for 40–45 minutes on the middle rack, rotating halfway, until the cake is tall, golden, and a tester comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a rack. When completely cool, dust the top with powdered sugar before slicing and serving.
