Olive Oil Cake – Odette Williams

Ingredients

• 2 cups (260g) all-purpose flour
• 1 tablespoon baking powder
• 1⁄2 teaspoon salt
• 3 eggs, at room temperature
• 1 1⁄3 cups (265g) granulated sugar
• 3⁄4 cup (180ml) mild-flavored extra-virgin olive oil
• 1⁄2 cup (120ml) whole milk
• 1⁄2 cup (120ml) buttermilk (shake carton before measuring)
• 1⁄4 cup (60ml) freshly squeezed orange juice
• 1 tablespoon finely grated orange zest