Beat the eggs with the sugar until the mixture becomes very fluffy (eggs need to be at room temperature for a while, not beaten immediately after taking them out of fridge).
Then add the milk, oil and stir well.
Mix the flour with the baking powder and add slowly to the egg mixture. Before adding the flour, be sure to have sifted it through a sieve. If you don't have one, you can use a colander.
Add it slowly, using a wooden spoon to stir. Stir until it becomes smooth and without lumps.
Bake the cake in the middle of a preheated 365°F (185 °C) oven about 40 min. Do not open the oven for at least the first 15 min.
After you take it out, while still hot, poke numerous holes in the cake with a toothpick, syrup it with the syrup prepared ahead of time and leave to cool.
Optionally you can sprinkle with powdered sugar or pour a glaze over it, prepared as follows: Mix the sugar and lemon juice in a bowl and beat until the sugar dissolves. A very fresh and aromatic cake.