Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 1 cup Extra Virgin Olive Oil
- 3 large eggs, at room temperature
- 1 tablespoon grated orange zest (from about 2 oranges) (divided)
- 1 tablespoon grated lemon zest (from about 1 lemon)
- 1/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk or plain yogurt, at room temperature
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
- In a large mixing bowl, whisk together the granulated sugar and olive oil until well blended.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the orange zest, lemon zest, orange juice, lemon juice, and vanilla extract.
- Alternately whisk in the dry ingredients and buttermilk to the sugar mixture, starting and ending with the flour mixture. Do not overmix.
- Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
- Bake for 45-55 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.