Preheat the oven to 325˚ F. Spray a 9-inch cake pan or a 9-inch springform pan with baking spray. Line the pan with a circle of parchment paper.
In a large bowl, sift flour, baking powder, and salt; set aside.
In a separate large bowl or the bowl of a stand mixer, combine the sugar and eggs. Whisk for 1 minute, until light and fluffy. Add the yogurt, zest, juice, vanilla extract; continue to whisk until fully combined. Slowly add the dry ingredients and combine with the egg mixture, making sure not to overmix, some lumps are okay. Add the olive oil and mix until smooth.
Transfer to oven and bake for 35-45 minutes or until done (test doneness by inserting a toothpick in the center of cake, if toothpick comes out clean- cake is ready). Cover the cake loosely with foil if it starts to get too dark.
Remove from the oven and leave it for 10 minutes before flipping over on a rack to cool completely.
Transfer cake to a serving plate or cake stand. Dust with powdered sugar and garnish with blood orange or orange slices (optional). Enjoy!
