I'm a butter person; a world without butter would be a very dreary place.  But Michael keeps asking me to bake cakes that use oil instead of butter, so here's another dairy-free cake.

What I like is it's sheer simplicity; this is about as basic - and easy - as they come.  But one warning: don't open the oven too early.  This cake will fall if provoked.  

Preheat the oven to  350��. Grease and flour a bundt or tube pan.

Gently remove the zest from two oranges.  Squeeze one of them - or more if you've got stingy oranges - to get a half cup of juice. 

Beat 4 eggs with a cup and a half of sugar for about five minutes in a stand mixture, until it is quite thick. Slowly beat in a half cup of vegetable oil. Add the orange zest.

While that's mixing, whisk 4 teaspoons of baking powder into 2 cups of cake flour.  Whisk in a half teaspoon of salt.  Add the flour mixture to the wet ingredients, then carefully stir in the orange juice and a teaspoon of vanilla until smooth.  

Pour the batter into the pan and bake for about 45 minutes, or until a tester comes out clean.