My Citrus Olive Oil Cake recipe is moist, dense like a pound cake, and incredibly delicious — you have to try it!
Preheat the oven to 350°F (180°C) and grease and flour a bundt cake pan.
In a bowl, whisk flour, baking powder, and salt.
In a large bowl or the bowl of a stand mixer, beat eggs and sugar on high for about three minutes, until pale and fluffy.
Pour in the olive oil, orange juice, and lemon zest and beat until fully combined.
Add the flour mixture in three increments, scraping down the sides of the bowl each time to ensure even mixing.
Pour the batter into your prepared pan and bake on a middle rack of your oven for about 75 minutes, or until a wooden skewer inserted into the cake comes out clean. (If the top starts to brown before the cake is done, cover the top loosely with foil.)
Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Just before serving, dust with powdered sugar.
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze in an airtight container for up to two months.