In a mixing bowl, combine the sugar, lemon oil, eggs, and milk. Mix all of these ingredients until well blended. Add the flour and baking powder and mix until you obtain a soft batter.
Grease a cake mold with butter and a little flour. Tap the excess flour out of the mold.
Slowly pour the cake batter into the mold and bake for 45 minutes.
To serve: Let cake cool and serve.
Lemony Oil: Remove the zest (skin) from the lemons, taking care not to include the bitter white pith. Squeeze the lemon juice into a saucepan and add the zest and oil. Warm the oil over medium-low heat until it sizzles gently, about 4 minutes. Remove from the heat, set aside for at least 1 hour, or overnight, to perfume the oil with the lemon. Strain the oil and discard the zest. The mild flavor of pure olive oil balances nicely with the lemon. A full flavored extra-virgin olive oil however is too potent. If you only have extra-virgin on hand, temper it by blending equal parts extra-virgin olive oil with a neutral tasting vegetable oil.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.