• Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with oil spray. Set aside.
• In a mixing bowl, whisk sugar, olive oil, applesauce, vanilla extract, milk, lemon juice, and lemon zest.
• Fold in flour, baking soda, salt, and baking powder.
• Whisk to bring all the ingredients together into a smooth, runny cake batter with no lumps.
• Pour the batter over the prepared pan
• Bake in the center rack of the oven for 40-45 minutes, or until golden brown and a pick inserted in the center of the cake come out clean. If wet, keep baking. If top brown too fast, add a piece of foil on top of the pan
• Cool for 5 minutes in its cake pan then release on a cooling rack for few hours
• When cake is cool down, decorate if desired with a dust of powdered sugar, berries and fresh lemon slices

Storage

• Store leftover in an airtight cake box in the fridge for up to 3 days or freeze for later and thaw in the fridge.