Preheat oven to 350 degrees F.

Grease a 9-inch springform pan.

Whisk flour, baking powder and salt until ingredients are well-distributed. Set aside.

Using the whisk attachment of your stand mixer, whisk eggs until they are foamy, about one minute with mixer set on medium speed. Add 1 1/4 C. sugar and the lemon zest to the egg mixture. Continue to whisk the mixture until it is pale yellow (about three minutesI). With mixer set on medium speed, slowly drizzle the oil into the egg mixture until the oil is completely combined with the eggs (about one minute).

Turn mixer speed down to low speed, and mix in one half of the flour mixture. Mix for about one minute until the flour is completely incorporated. You will need to use a spatula to scrape down the sides of the mixer bowl as you mix in the flour. Add the milk and mix for about thirty seconds. Mix in the remaining flour just until it is incorporated (about one minute).

Scrape down the sides of the mixer bowl and scoop the batter into prepared springform pan.

Sprinkle two T. sugar over the surface of the batter.

Bake cake at 350 degrees F. for approximately 40-45 minutes on the middle rack in your oven. You want the top of the cake to be a pretty golden brown when the cake is finished.

When a toothpick inserted in the center of the cake comes out with only a few crumbs, remove cake from the oven and cool on a wire rack for 15 minutes. The top of the cake is going to crack, so don't worry when that happens. Then, release the sides of the springform pan and leave cake on your counter to cool completely (1 1/2 hours).