Preheat the oven to 350°F and grease a 9-inch cake pan with nonstick cooking spray or butter, dust with flour, then tap out any excess. Set aside. You can also use a 9-inch springform pan.
In a medium-sized bowl, whisk together the flour, baking soda, and salt.
In your mixer’s bowl, combine the eggs, sugar, and orange zest; beat on medium speed for around 2 to 3 minutes or until light and pale.
Add the olive oil, orange juice, and vanilla extract and continue to beat until incorporated. Reduce the speed to low and beat in the flour mixture in three additions, alternating with milk and beginning and ending with the flour mixture. Beat just until incorporated. Do not overmix.
Pour the batter into the cake pan and smooth it out with an offset spatula.
Tap the pan on the kitchen counter to reduce air bubbles.
Bake the cake for 40 to 50 minutes, or until the cake is golden and a toothpick inserted in the center comes out with only a few crumbs attached.
Remove from the oven and let the cake cool in the pan on a wire rack for 10 minutes; carefully invert the cake onto the rack and cool completely.
Meanwhile, make the glaze by whisking together the powdered sugar with the orange juice to make a smooth consistency. Drizzle it over the cooled cake.
Pick Quality Olive Oil: With minimal ingredients, choose a top-notch extra virgin olive oil to elevate the cake's flavor.
Room Temp Ingredients: Ensure milk and eggs are at room temperature for smoother mixing and even baking.
Prep Your Pan: Generously grease and flour the pan to avoid sticking. Olive oil or butter works great.
Springform Pan Option: A 9” springform pan is an alternative to a regular cake pan.
Avoid Overmixing: Mix until the flour blends with the wet ingredients to prevent a dense cake that won’t rise well.
Toppings: Give this cake an extra kick with a sprinkle of orange zest, a dollop of whipped cream, or a handful of crushed nuts - think pistachios, walnuts, or pecans. For a fresh twist, toss on some juicy berries.
Storage: This cake will keep for 3 to 4 days at room temperature and about 7 days in the fridge. I recommend freezing this cake before it’s glazed. Wrap the cake tightly in a double layer of plastic wrap, and keep it in the freezer for up to 3 months.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.