Orange-Glazed Olive Oil Cake

For the cakes:
Heat the oven to 350 F. Butter two 8-inch cake pans and line the bottoms with parchment paper. Butter the parchment paper too.

In a bowl, whisk the flour, sugar, salt, baking soda and powder. Set aside.

In another larger bowl, whisk the eggs. Add the olive oil, milk, orange zest, orange juice and Triple Sec or Grand Marnier. Add the dry ingredients into the wet ingredients in three batches and whisk until just combined.

Pour the batter into the prepared pans, smooth the top and bake for about 30 minutes, until the top is golden and a cake tester inserted in the center comes out clean. Transfer the cake pans to a rack and let cakes cool in the pans for 30 minutes. Run a knife around the edge of the pans, invert the cakes out of the pans onto the rack and let them cool for about 2 hours.

For the glaze:
Melt butter in a small saucepan over low heat or for 30 seconds at a time in the microwave.

Sift the powdered sugar into a medium size bowl. Add the melted butter into the powdered sugar. Add orange juice and vanilla. Beat until smooth and creamy, adding a little more orange juice if necessary.

Put one cake on your cake platter. Frost the top of that cake then add the other cake. Frost the top and push glaze out towards the edge (let glaze drizzle down the side of the cake).