Italian Breakfast Cake

3 large eggs
1 cup sugar
1/2 cup vegetable oil
3 tablespoons whole milk
Juice from 1 medium-size lemon (about 4 tablespoons)
Grated zest from 1 medium-size lemon (about
    1 teaspoon, packed - more is fine)
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt

Heat oven to 350 degrees F. Grease and flour a 9 x 5 x 2 1/2-inch or 9 x 5 x 3-inch loaf pan.

Put the eggs in a mixing bowl and beat with an electric mixer until they are pale yellow and thickened. (This takes a few minutes.) With the mixer running, gradually add the sugar and then the oil in a slow, steady stream.

In a small bowl, stir milk, lemon juice, and lemon zest together and add to batter.

Sift flour, baking powder and salt together and blend into batter until thoroughly mixed.

Pour batter into the prepared pan, which should be about two-thirds full.

Place in oven and bake about 35 to 40 minutes, or until a wooden pick inserted near the center of the cake comes out clean and the cake pulls away slightly from the sides of the pan.

Place the pan on a cooling rack for 5 minutes. Then loosen cake and turn out onto the rack. Turn cake upright and let cool completely.

Makes about 8 servings.