Popeye's favorite cake?

Well, I don't know about that, but I can safely say it may be my favorite snack cake (for now).

Taken from the September 2009 issue of Bon Appetit, this recipe (shared by the owner of Abraco Coffee Shop in Manhattan) is so simple it'll make your head spin. It'll also give your taste buds a whirl :)

Olive Oil Cake

1 1/2 cups unbleached white flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
2 large eggs
3/4 cup whole milk
1/2 cup olive oil
2 teaspoons orange zest*

Preheat your oven to 325 degrees. Grease and flour a 9x5x3-inch loaf pan.

Toss the first five ingredients into a large bowl and whisk until combined. In another bowl, whisk together the eggs, milk, oil and zest. Gradually whisk the wet mixture into the dry mixture and then pour into the prepared loaf pan.

Bake for 60-65 minutes - until the top of the cake is golden and a toothpick inserted into the center comes out clean. Cool in the pan for about 20 minutes, then remove the cake from the pan and let it cool completely.

If you aren't going to eat it right away, wrap the cake in foil and store it at room temperature.

* I used the zest fo a tangelo when I made this recipe the other day, but I can't imagine it would tase much different using regular old orange zest instead.