Preheat your oven to 350 degrees Fahrenheit. Grease a 9 inch springform pan or round cake pan with olive oil and line the bottom with parchment paper.

In a large mixing bowl, combine the granulated sugar and fresh orange zest. Rub the zest into the sugar with your fingertips.

Add the eggs to the sugar mixture and whisk vigorously for about two minutes until pale and frothy.

Gradually stream in the olive oil while whisking constantly to create an emulsion.

Whisk in the fresh orange juice, whole milk, and vanilla extract until well combined.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

Slowly add the dry ingredients to the wet ingredients and gently fold until no streaks of flour remain.

Pour the batter into the prepared pan and smooth the top.

Bake for 45 to 55 minutes until golden brown and a skewer inserted comes out clean.

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.