I might even put some of the ricotta I just made on this.
1 tablespoon butter to grease the pan
2 cups flour
1 tablespoon baking powder
Pinch of salt
3 large eggs
1 1/4 cups sugar
1 cup olive oil
1/2 cup whole milk
2 tablespoons orange liqueur
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
1/2 cup fresh orange juice
Preheat the oven to 325°F. Butter a 9 × 5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the eggs and 1 cup of the sugar. Whisk in the olive oil, milk, brandy, liqueur, lemon zest, orange zest, and 1/4 cup of the orange juice. Add the dry ingredients and whisk to combine. The batter will be wet.
Pour the batter into the loaf pan and bake for 65 to 70 minutes until a cake tester inserted in the cake comes out clean. You will smell the cake when it is done. Remove the cake from the oven and let cool enough to handle, then flip over onto a rack to cool thoroughly.
Meanwhile, in a small bowl, combine the remaining 1/4 cup sugar and 1/4 cup orange juice. Turn the cake right side up. Using a pastry brush, brush the glaze all over the cake. Allow the glaze to harden some before serving.