Citrus Olive Oil Cake

Heat oven to 350 F. Line an 8-inch cake pan (that is at least 2 inches deep) with nonstick baking spray and line the bottom with parchment paper. Set aside. In a medium bowl, whisk together the flour, salt, baking soda, baking powder. In a separate bowl whisk the eggs, then add milk, sugar, oil, zest and juice and whisk to combine. Add the dry ingredients to the wet ingredients and whisk just until there are no more traces of flour. Pour the batter into the prepared pan and bake for 65-80 minutes, until the top is golden and a cake tester comes out just clean. Let it sit in the pan for 30 minutes before running a knife around the perimeter of the cake and turning out onto a cooling rack to cook completely. Top with powdered sugar when cool and serve.