In a bowl or bowl of a stand up mixer, beat the eggs with 2 cups sugar until they form a smooth paste.
Add the milk and the oil and continue beating.
Sift the flour, baking powder and baking soda. Add it in batches to the bowl while continuing to beat.
Next, add the zest and juice of the lemon and mix everything together. If using the vanilla extract, add as well.
Butter a baking sheet (use a llanda if you have one) and line it with parchment paper.
Pour the mixture, tap the counter 2 or 3 times to evenly distribute it and to eliminate bubbles. Sprinkle the surface with 2 Tbs granulated sugar and bake for 35 to 40 minutes (start checking at the 30 minute mark: the cake should be slightly golden).