Mix-It-Up Citrus Loaf Cake

Ingredients

• 1¾ cups (238 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• ¼ teaspoon baking soda
• ⅓ cup (67 g) granulated sugar
• About 3 mixed citrus fruits, such as lemon, lime, orange, grapefruit, or clementine
• 3 large eggs, at room temperature
• ½ cup (120 ml) honey
• ½ cup plus 2 tablespoons (150 ml) olive oil, or ½ cup (120 ml) olive oil plus 3 tablespoons (42 g) unsalted butter, melted
• Citrus marmalade, warmed, for glazing (optional)

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Butter an 8½-inch loaf pan, or coat it with baking spray, and set it on a baking sheet. Line the bottom and long sides with parchment if you would like easy removal.
2. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.
3. Put the sugar in a large bowl. Finely grate the zest from the citrus directly over the sugar; aim for about 3 tablespoons of zest. Rub and press the zest into the sugar with your fingertips until the mixture is moist, fragrant, and evenly colored.
4. Halve the citrus and squeeze the juice. Strain it, then measure ⅓ cup (80 ml), reserving any extra juice for another use.
5. Whisk the eggs into the citrus sugar one at a time, mixing well after each addition. Whisk in the honey and measured citrus juice until smooth.
6. Gradually whisk in the olive oil. If using the olive-oil-and-butter option, whisk in the ½ cup olive oil first and then the melted butter. The mixture should be glossy and emulsified.
7. Add the dry ingredients in two additions, whisking gently after each just until the flour disappears. Finish with a flexible spatula, scraping the bottom and sides of the bowl. Do not overmix.
8. Scrape the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, rotating the pan after about 35 minutes, until the loaf is deeply golden and a tester inserted in the center comes out clean or with a few moist crumbs.
9. Cool the cake in the pan on a rack for 10 minutes. Run a thin knife around the short sides, lift or turn the loaf out, and let it cool right side up.
10. For the optional glaze, warm a few spoonfuls of citrus marmalade until fluid, thinning it with a splash of water or citrus juice if needed. Brush it over the warm loaf, then let the cake cool completely before slicing.
11. The citrus flavor becomes even rounder after an overnight rest. Wrap the fully cooled loaf and serve at room temperature.