Orange Pound Cake with Olive Oil

My criteria when it comes to recipes are these: Is it tasty enough that I will crave it over and over? Is it easy? And does it look pretty? This recipe hits those marks. It is moistest, richest, most flavourful lb cake I have ever made.

1 Tbsp. unsalted butter
2 cups all-purpose flour, unbleached
1 Tbsp. baking powder
pinch kosher salt
3 large eggs
1¼ cups sugar
1 cup extra-virgin olive oil
½ cup whole milk
2 Tbsp. brandy
2 Tbsp. orange liqueur, such as; Cointreau
1 Tbsp. lemon zest, finely grated
1 Tbsp. orange zest, finely grated
½ cup orange juice, freshly squeezed

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3). Butter a 9x5" loaf pan.

In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the eggs and 1 cup of the sugar. Whisk in the olive oil, milk, brandy, liqueur, lemon zest, orange zest, and ¼ cup of the orange juice. Add the dry ingredients and whisk to combine. The batter is wet. It's okay.

Pour the batter into the loaf pan and bake for 1 hour 5 minutes to 1 hour 10 minutes, until a cake tester inserted in the cake comes out clean. You will smell the cake when it is done. Remove the cake from the oven and let cool enough to handle, then flip over onto a rack to cool thoroughly.

Meanwhile, in a small bowl, combine the remaining ¼ cup sugar and ¼ cup orange juice. Turn the cake right side up. Using a pastry brush, brush the glaze all over the cake. Allow the glaze to harden some before serving.

Makes one 9" loaf.