Cook The Book: Olive Oil Citrus Cake

• 1 1/4 cups unsifted (5 ounces) cake flour (you will sift it later)
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 3 eggs at room temperature
• 1 tablespoon plus 3/4 cup (5 1/4 ounces) granulated sugar
• Zest of 1 grapefruit
• Zest of 1 orange
• Zest of 1 lemon
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon lemon oil (optional)
• 1 cup extra-virgin olive oil
• 3/4 cup (3 1/4 ounces) confectioners' sugar
• 2 tablespoons freshly squeezed grapefruit juice

1. Preheat the oven to 350° F. Using a paper towel, coat a 9-inch by 2-inch round baking pan with olive oil, then sprinkle it with about 1 tablespoon of granulated sugar.
2. To make the cake, sift flour, baking powder, and salt together
3. . Using a handheld mixer or stand mixer with the whisk attachment, beat the eggs, sugar, and zests on high speed for 5 minutes, until the eggs are thickened and lighter in color. Add the vanilla and lemon oil. Turn the mixer down to medium-low speed and drizzle the olive oil into the batter, pouring slowly along the edge of the bowl. Add the flour and mix on low speed until just incorporated. Pour the batter into the prepared pan.
4. Bake for 25 to 30 minutes, or until the cake is golden and domed slightly in the center. Cool to room temperature.
5. To make the glaze, sift the confectioners' sugar into a small bowl. Add the grapefruit juice and whisk to combine. Pour the glaze over the cooled cake.
6. Wrapped in plastic wrap, this cake will keep at room temperature for 2 to 3 days.

cake flour, baking powder, salt, eggs, sugar, orange, lemon, vanilla, lemon oil, extravirgin olive oil, sugar, freshly squeezed grapefruit juice

Taken from www.seriouseats.com/recipes/2009/06/cook_the_book_olive_oil_citrus_cake.html (may not work)