For the Lemon Olive Oil Bundt Cake

1. Preheat the oven to 350ºF and spray a 10-cup bundt pan with baking spray.
2. In a large bowl, sift and whisk the dry ingredients; flour, sugar, brown sugar, baking soda, baking powder, and salt.
3. In a separate bowl, whisk and combine all the wet ingredients; extra virgin olive oil, milk, eggs, lemon juice and zest, and vanilla extract.
4. Add the dry ingredients to the wet ingredients, one cup at a time. Whisk until fully incorporated but careful not to over mix.
5. Transfer to prepared bundt pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove from the oven and allow to cool before gently removing from pan. 
7. When cool, add the lemon icing or dust with powdered sugar, if desired.

For the Lemon Glaze Icing

1. In a large bowl, sift the powdered sugar. Add the oil and one tablespoon of hot water at a time. Add a splash of vanilla and whisk together until desired consistency.