• Preheat your oven to 350°F. Grease the bottom and sides of a 9-inch springform pan thoroughly, then line the base with a round of parchment paper. Wrap the outside of the pan with aluminum foil to catch any drips, as the batter is fairly thin.
• In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set the mixture aside while you prepare the wet ingredients.
• In a large mixing bowl, whisk the sugar and oil until well blended. Add the eggs one at a time, whisking well after each addition until the mixture is smooth. Stir in the lemon zest and freshly squeezed lemon juice, mixing until everything is evenly combined.
• Add half of the flour mixture and stir gently until almost incorporated. Pour in all of the milk and mix just until blended. Finish by adding the remaining dry ingredients, stirring only until no dry streaks remain. A few small lumps are perfectly fine, so avoid overmixing to keep the cake tender.
• Pour the batter into the prepared pan and gently tap it on the countertop two or three times to release any trapped air bubbles.
• Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
• Once baked, let the cake rest in the pan for about 15 minutes. Carefully release the springform ring, remove the parchment paper, and transfer the cake to a serving plate or wire rack to cool completely. Just before serving, finish with a light dusting of powdered sugar.

Notes

• Storage: Once the cake has cooled completely, wrap it well or place it in an airtight container. It will stay fresh at room temperature for 4 to 5 days. If you'd like to keep it longer, refrigerate it for up to 1 week.
• Freezing: Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw the slices at room temperature before serving. Since this cake is wonderfully moist, a little cake may cling to the plastic wrap when unwrapped.