Preheat oven to 350°F (175°C). Grease a 9-inch cake pan with nonstick cooking spray or butter, dust with flour, then tap out any excess. You can also use a 9-inch springform pan.

In a medium bowl, whisk together the flour, baking powder, and salt.

In your mixer's bowl, combine the eggs, sugar, and orange zest. Beat on medium speed for about 2 to 3 minutes, or until light and pale.

Add the olive oil, orange juice, and vanilla extract. Continue to beat until incorporated. Reduce speed to low and beat in the flour mixture in three additions, alternating with milk, beginning and ending with the flour mixture. Beat just until incorporated. Do not overmix.

Pour the batter into the prepared cake pan and smooth it out with an offset spatula. Tap the pan on the kitchen counter to reduce air bubbles.

Bake for 40 to 50 minutes, or until the cake is golden and a toothpick inserted in the center comes out with only a few crumbs attached.

Remove from the oven and let the cake cool in the pan on a wire rack for 10 minutes. Carefully invert the cake onto the rack and cool completely.

Meanwhile, prepare the glaze: Whisk together the powdered sugar with 2 to 3 tablespoons of orange juice to make a smooth consistency. Drizzle over the cooled cake.

Cut the cake and serve.