Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup bundt cake pan, and lightly flour with almond meal if you have some handy. Set aside.

In a medium sized bowl, mix together the flour, baking powder, salt, and baking soda until well blended. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium low speed until smooth and fluffy. Add the sugar and continue beating until light and smooth, about 2 minutes, stopping to scrape down the dies of the bowl to combine. Add the eggs 1 at a time, waiting until each egg is thoroughly combined with the butter mixture before adding the next one.

Raise the mixing speed to medium, and add the olive oil in a thin and steady stream while the mixer is going. Reduce speed to medium low, and add the buttermilk in a slow and steady stream as well until just combined.

Add the orange zest, then alternate between adding the orange juice and the flour mixture in three additions. Stir in the vanilla extract.

Pour the batter into the bundt cake pan and bake for 50 minutes to 1 hour, or until a toothpick inserted into the bundt cake comes out clean. Remove the cake from the oven and allow to cool for about 10 minutes before flipping the cake over onto a wire rack to unmold from the pan and cool completely.