Orange Cardamom Cake (Without Olive Oil)

Preheat the oven to 350℉ and position the rack in the middle. Grease a 10-cup (2.4 L) Bundt pan with 1 tablespoon vegetable oil, then dust it with 1 tablespoon all-purpose flour. Tap the outside of the pan to circulate the flour so that it covers the inside surface.
Zest the 3 large oranges (avoiding the white pith) into a small bowl to yield roughly 4 to 5 tablespoons of orange zest. Juice the oranges into a separate small bowl to yield 3/4 cup (180 ml) of juice (you can also use store bought 100% orange juice).
In a large bowl, add the 1 cup granulated sugar and rub the zest into using your fingers to release the oils. Add the 2 cups all-purpose flour2 teaspoons baking powder, 1/2 teaspoon kosher salt, and 3 teaspoons ground cardamom . Whisk all the ingredients together to combine.
In a medium bowl, whisk the 1 cup vegetable oil, the 3 eggs, and orange juice until combined.
Gradually fold the wet ingredients into the dry ingredients using a silicone spatula until the wet and dry ingredients are just combined and you no longer see flour streaks. Do not over mix the batter or that will result in a dense cake. pour the batter into the prepared Bundt pan.
Bake for 45 minutes, or until a toothpick inserted into the centre comes out clean. Let cool for 10 to 15 minutes, then carefully flip onto a cake plate or stand. Let cool completely.
Dust with the 1 tablespoon powdered sugar, slice, and serve.