Citrus Olive Oil Cake

Preheat the oven to 350 degrees Fahrenheit. Butter and flour an 8½ by 4¼-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, and salt.

Pour the sugar into another medium-sized mixing bowl. Grate 2 teaspoons zest from your fresh citrus and add it to the bowl. Rub the zest into the sugar until it takes on the color and fragrance of the citrus.

In a liquid measuring cup, measure out ¾ cup yogurt and squeeze in about ¼ cup citrus juice to yield 1 cup total liquid. Whisk the yogurt and juice, eggs, and vanilla into the sugar mixture until well blended.

Gently whisk the dry ingredients into the wet ingredients until incorporated. Fold in the oil using a spatula, ensuring it's fully mixed. Pour the batter into the prepared loaf pan and smooth the top.

Bake the cake for 50 to 55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then run a knife between the cake and the sides of the pan to loosen. Unmold the cake onto a plate and let it cool to room temperature.

To make the glaze (optional): Measure the powdered sugar into a small bowl. Whisk in enough citrus juice to make a thick glaze. Drizzle the glaze over the cake and let it set for 15 minutes before serving.