Preheat the oven to 350℉. Spray a 9-inch spring-form pan with cooking spray and line the bottom and sides with parchment paper.

Place all of the dry ingredients into a bowl and stir to combine. Set aside.

Place the olive oil and sugar into a large bowl. Using an electric mixer, mix until the sugar is mostly dissolved and the color has lightened.

Next, add in the eggs one at a time and mix until well combined. Stir the lemon zest, juice, vanilla, and milk.

Add the dry ingredients to the wet ingredients and mix until combined.

Transfer the batter to the prepared spring-form pan.

Bake for 50 minutes. Remove the cake from the oven and let it cool for 10 minutes before removing the cake from the pan. Cool completely before frosting — about 3-4 hours.

While the cake is cooling, prepare the frosting. Place the cream cheese and butter into the bowl of a stand mixer. Whip together until well combined and fluffy.

Next, add the vanilla, lemon juice, lemon zest, and powdered sugar to the bowl. Starting on low, mix together until well combined. The speed can be increased once the sugar has been incorporated.

Using a serrated knife, cut the cake in half horizontally. Spread half the frosting on top of the bottom half. Place the top on and then spread the remaining frosting on the top.

Garnish with more lemon zest.