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Position a rack just below the center of the oven and preheat the oven to 350F. Line the bottom of the pan with parchment paper and grease the sides of the pan.
In a medium bowl, whisk to blend the flour, sugar, salt, baking powder, and baking soda.
Finely grate the zest of the orange directly into the bowl.
Cut and squeeze enough of the orange to measure ⅓ cup. Add the orange juice, extra virgin olive oil, milk, and eggs to the bowl. Mix for a few seconds at low speed to moisten most of dry ingredients and prevent splashing, then beat on high speed for 1 minute only.
Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake emerges clean and dry 35-40 minutes. Set the pan on a rack to cool completely.
Sift a little powdered sugar over the cake before serving.