Whisk sugar into the dry ingredients and form a well in the center.
Pour the wet ingredients into the well of the dry ingredients.
Whisk until just combined and there are no lumps.
Pour batter into a greased and parchment lined (just the bottom) 9 1/2-inch springform pan OR two greased and parchment lined 9-inch cake pans OR a greased 9x13 cake pan.
Adjust oven rack to the middle position and bake the springform pan for about 45-50 minutes, checking at 40. Bake two 9 inch pans for 20-25 minutes, checking at 20. Bake 9x13 pan for 40-45 minutes, checking at 40.
The top of the cake will appear set and a toothpick will come out clean.
Olive oil should be used in this recipe, other oils may be substituted but they will change the flavor and texture of the cake.