Orange-Scented Olive Oil Cake

When life gives you lemons...

I have adapted this recipe from the original found in Saveur Magazine. It called for oranges, but I substituted lemons, which resulted in a cake just as delicious. The cake is moist, easy to assemble, and can be served with or without frosting or a glaze. Leftover slices should be wrapped in cellophane. I have made a double batch of this recipe and served it as a layer cake with chocolate icing.

Ingredients

2 whole medium oranges (4 lemons if you do not have 2 whole oranges)

2 1⁄3 cups sugar, divided

Unsalted butter, for greasing

2 1⁄2 cups all-purpose flour, plus...