Lemon Lime Olive Oil Cake

An anytime cake. You can even skip the icing and serve plain, or with a dusting of powdered sugar. Feel free to sub any citrus fruit you have on hand. Orange would be excellent. 
​Note that yogurt should be regular, not greek. I use nonfat, but low-fat would work fine, too. 

Yield: one 9" round or 8" square cake

​Ingredients:

Cake:
granulated sugar: 1 1/4 cup
lemon zest (one lemon)
lime zest (one lime)
sea salt: ​½ tsp.
baking powder: 1 tsp
baking soda: ​½ tsp
lemon extract: 1/4 tsp.
lime extract: 1/4 tsp.
extra virgin olive oil: 3/4 cup
plain nonfat yogurt, room temp.: 3/4 cup
freshly squeezed lemon juice: 2 Tbsp
freshly squeezed lime juice: 2 Tbsp
eggs, room temperature: 2
flour: 1 3/4 cups

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Icing:
powdered sugar: 1.5 cups
freshly squeezed lemon juice: 2-3 Tbsp
freshly squeezed lime juice: 2-3 Tbsp
pinch sea salt

Tools:
9" round cake pan​ or 8" square pan
parchment paper or precut round
skewer or toothpick
microplane
round cake rack


Method:

1. Preheat oven to 350° with rack at center of oven. 
2. Prepare pan: spray bottom and sides with olive oil spray (if no spray, apply some oil by hand). for round cake: Cut parchment paper into 9" round and place in pan. for square cake: cut a rectangular "sling" and place in pan. this will help you lift cake out of pan later.
3. In a stand mixer fitted with whisk attachment, blend sugar with zest on low speed. Add sea salt, baking powder, baking soda. Mix well. 
4. Add oil, lemon juice, lime juice, yogurt and extracts. Add eggs and blend thoroughly on medium speed. Scrape down sides of bowl.
5. Add flour. With mixer set at lowest speed, stir until just combined. Do not overmix. In fact, you could do this step by hand to ensure you don't overmix. Batter should be smooth — the only lumps you should see are bits of zest.
6. Pour batter into prepared pan. Gently tap pan on counter to release any air bubbles.
7. Bake for about 40 minutes, until golden, carefully rotating pan halfway through baking. If it seems to be browning too quickly, tent with aluminum foil. Bake until a skewer inserted in the middle comes out completely clean. 
8. Let cool for 2-3 minutes, and gently insert knife around edges to loosen from sides of pan. Once completely cooled, remove cake from pan using sling (square cake). for round cake: place wire rack on top of cake carefully, and then flip pan over. Remove paper. Use the same technique to flip cake onto a plate, so it's rounded side up.
9. To make icing, whisk by hand till smooth: powdered sugar, salt and 3 Tbsp of the juice. Add additional juice a little at a time, until you get a honey-like consistency. 
10. Apply icing to completely cooled cake. If desired, sprinkle some zest on top before icing dries.
11. ​Store cake airtight at room temp. best consumed the same day, but will be good for several days.​ Store any unused icing in an airtight container in fridge for up to one month. Before using, allow to come to room temperature and mix.