Preheat oven to 350 F and grease a springform pan and line the bottom with a piece of parchment paper.
In a medium bowl combine your dry ingredients; flour, baking powder and salt. Mix and set aside.
In a large bowl or bowl of a stand mixer, add the sugar and zest of 1 blood orange. Mix together with the paddle attachment to get the blood orange oils released into the sugar. You can also use your hand mixer at medium speed.
Add the eggs, yogurt, vanilla and olive oil to the sugar. Mix on low speed until well combined. You can also switch to the whisk attachment if you prefer.
Gradually add the flour mixture to the rest of your cake ingredients and mix at high speed until there are no traces of flour left. Scrape the sides of your mixing bowl with a rubber spatula to ensure the batter gets completely incorporated.
Pour cake batter into your prepared round cake pans and place in the preheated oven for 45-50 or until a toothpick comes out clean when the center is pricked in the center of the cake.
Serve warm, at room temperature, or allow to cool before adding glaze or icing.
