1. Prepare the Pan and Oven:

Preheat the oven to 375°F (190°C).

Grease a 9-inch round cake pan with olive oil.

Line the bottom of the pan with a circle of parchment paper.

Oil the parchment paper.

Sprinkle 2 tablespoons of granulated sugar over the bottom and sides of the pan, coating them evenly.

Gently tap the pan to shake out the excess sugar.

2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, fine yellow cornmeal, baking powder, baking soda, and kosher salt until combined.

3. Combine Wet Ingredients:

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), beat the eggs, fresh orange zest, and 1 cup of granulated sugar on medium-high speed until the mixture is pale and fluffy, 4 to 5 minutes.

Reduce the speed to low and slowly stream in ¾ cup of extra-virgin olive oil.

Beat in the whole milk and fresh orange juice until just combined.

4. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Scrape the bottom and sides of the bowl with a rubber spatula as needed. Be careful not to overmix.

5. Pour Batter into Pan:

Pour the batter into the prepared pan, smoothing the top with a spatula.

Sprinkle the top of the batter with the remaining 2 tablespoons of granulated sugar.

6. Bake:

Bake until a wooden pick inserted in the center of the cake comes out clean, 40 to 45 minutes.

7. Cool: Transfer the cake pan to a wire rack.

Allow the cake to cool in the pan for 20 minutes.

Remove the cake from the pan and let it cool completely on a wire rack.

8. Serve:

To serve, dust the cake with powdered sugar.

Drizzle each slice with extra olive oil, if desired. Enjoy!