Preheat oven to 350 degrees. Grease sides of a 9-inch springform pan with butter or oil spray and line the bottom with parchment paper.

In a small bowl, stir flour and baking powder together.

Place sugar and eggs in the bowl of a stand mixer. Beat on medium speed until thick and pale yellow, about 3 to 5 minutes. May need to beat longer if using a hand mixer.

Add olive oil, milk, orange zest and juice and beat for another minute or two. Turn off the beaters and fold in the flour mixture by hand.

Scrape into prepared baking pan. Bake for 45 minutes, until golden brown and a knife inserted into the center comes out clean. Cool on a rack completely before serving.

Kitchen Notes: Though the recipe calls for whole milk, lower fat varieties work fine. Be sure to mix the length of time noted (or longer, if using hand mixer) or until batter is fluffy and pale yellow. A regular 9″ cake pan can be used instead of a springform pan, but it should be well greased and/or lined with parchment paper. Cake can be stored at room temperature for up to 3 days.

Batter can be used for muffins in a greased 12-cup muffin tin. Bake until toothpick inserted in center comes out with just a few crumbs—about 22-25 minutes at 350 degrees. Rotate tin halfway through baking