Get Ready to Bake: First things first, let’s preheat your oven to 350°F (175°C). Grab a 9-inch round cake pan and grease it well with butter or cooking spray. Then, lightly dust it with flour. This will make sure your cake comes out of the pan easily after baking.

Mix the Dry Stuff: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Whisking helps to evenly distribute the baking powder and salt throughout the flour. Set this bowl aside for now.

Combine the Wet Ingredients: In a separate large bowl, crack in the eggs and add the sugar. Whisk them together until they are light and pale yellow. This usually takes about 2-3 minutes of whisking. Next, slowly pour in the olive oil while whisking continuously until it’s fully combined. Add the blood orange zest and blood orange juice to the wet ingredients. Stir everything together until it’s nicely mixed.

Bring Wet and Dry Together: Now, it’s time to combine the wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix. Overmixing can make the cake tough. You want to mix just until you don’t see any more streaks of flour. The batter will be smooth and a bit thin, which is perfect for a moist olive oil cake.

Bake to Golden Perfection: Pour the batter into your prepared cake pan and spread it evenly. Pop it into the preheated oven and bake for 35-40 minutes. To check if it's done, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready! If there’s batter on the toothpick, bake for a few more minutes and check again. The cake should be golden brown on top and spring back slightly when you gently press the center.

Cool Down and Enjoy: Once baked, take the cake out of the oven and let it cool in the pan for about 10-15 minutes. This helps the cake set a bit before you remove it. After it has cooled slightly, carefully invert the cake onto a wire rack to cool completely. Letting it cool completely on a rack prevents the bottom from getting soggy.