Let’s break down the process into easy-to-follow steps.

Step 1: Preheat and Prepare Pan. Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan with oil and line the bottom with parchment paper. Oil the parchment and sprinkle 2 tablespoons of sugar to coat the bottom and sides of the pan, gently tapping the pan to shake out the excess.

Step 2: Whisk Dry Ingredients. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt until combined.

Step 3: Beat Wet Ingredients. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, orange zest, and 1 cup of sugar on medium-high speed until the mixture is pale and fluffy, 4 to 5 minutes.

Step 4: Add Oil, Milk, and Juice. Reduce the speed to low and slowly stream in ¾ cup of extra-virgin olive oil. Beat in the milk and orange juice.

Step 5: Combine Wet and Dry. Gradually add the flour mixture, mixing just until just combined, scraping the bottom and sides of the bowl as needed. Be careful not to overmix.

Step 6: Pour and Bake. Pour the batter into the prepared pan, smoothing the top. Sprinkle the top with the remaining 2 tablespoons of sugar. Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes.

Step 7: Cool. Transfer the cake pan to a wire rack and allow to cool for 20 minutes. Remove the cake from the pan and allow it to cool completely on a wire rack.

Step 8: Serve. To serve, dust the cake with powdered sugar and drizzle each slice with extra olive oil, if you like.

These steps are simple and easy.