Very Easy Lemon Cake

Ingredients
4 eggs
200 grams (1 cup) sugar
6 tablespoons lemon juice (from 1 lemon)
1 tablespoon lemon zest
200 milliliters (1 cup) vegetable oil
200 milliliters (4/5 cup) milk
20 grams (4 teaspoons) baking powder
360 grams (2+1/2 cups) all-purpose flour
Butter and flour for the baking pan
Instructions
Preheat your oven to 180°C (356°F).
In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
Add the lemon juice, lemon zest, vegetable oil, and milk to the egg mixture. Mix well.
In a separate bowl, combine the baking powder with the flour.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Butter and flour a 25-centimeter (10-inch) baking pan to prevent sticking.
Pour the batter into the prepared pan and smooth the top.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Cooking Tips
Make sure to beat the eggs and sugar thoroughly to incorporate air, which helps make the cake light and fluffy.
Use fresh lemon juice and zest for the best flavor.