Preheat the oven to 350°F (180°C) and generously butter and flour a 12-cup (3.85 liters) capacity bundt pan. Set aside.

In a large bowl, whisk the eggs and sugar together, and then add the olive oil and orange zest, and juice. Whisk until combined.

In a separate mixing bowl, whisk together the flour, baking powder, and salt and then fold into the wet ingredients in three increments until just combined.

Pour the batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, and then invert it onto a wire rack to cool completely.

Dust with some powdered sugar before serving. Store leftovers in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.