Orange Olive Oil Cake

Position oven rack in the middle position. Preheat oven to 350 degrees.  Coat a 12-cup Bundt pan with baking spray; set aside.

Zest oranges, keeping the zest from one orange separate for icing; set aside. Juice oranges. Discard rinds and set juice aside.

In a medium bowl, whisk together flour, baking powder and salt; set aside. In a large bowl, mix eggs and granulated sugar on medium speed until thick and pale yellow, about 3 minutes. On low speed, alternately add flour mixture and olive oil, ending with the flour. Add 1-1/2 cups orange juice (refrigerating remaining juice) and the zest from 4 oranges. Mix until well combined.

Pour batter into prepared Bundt pan and bake until a skewer or cake tester comes out with a few moist crumbs, about 65 to 70 minutes. Remove from oven and place the pan on a wire rack to cool for 15 minutes. Turn cake out onto rack to cool completely. 

Meanwhile, in a small bowl, combine powdered sugar, remaining zest and 3 tablespoons of remaining orange juice. Whisk until smooth. Drizzle over cake.