I had a hard week so I baked a cake.

Now life is a little bit sweeter.

And it's Friday.

Enjoy.

Olive Oil Citrus Cake with Grapefruit Glaze

adapted from Rustic Fruit Desserts

• 1 1/4 cups cake flour
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 3 eggs at room temperature
• 3/4 cup granulated sugar
• zest of 1 grapefruit
• zest of 1 orange
• zest of 1 lemon
• 1 1/2 tsp pure vanilla extract
• 1 cup extra virgin olive oil (it is SO important that you use a fruity olive oil not a spicy, nutty flavored one, the best kinds are those that are  not for cooking but rather for drizzling over fish, salad, or dipped in bread. I know it seems weird to put olive oil in a cake but if you choose the right one it will turn out so moist and delicious)
• 3/4 cup confectioners sugar
• 2 TBSP freshly squeezed grapefruit juice

Preheat the oven to 350° F. Using a paper towel, coat a 9-inch by 2-inch round baking pan (I used a bundt pan) with olive oil.

To make the cake, sift flour, baking powder, and salt together. 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. 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.

Bake for 25 to 30 minutes, or until the cake is golden and domed slightly in the center. Cool to room temperature.

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.

To store wrap in plastic wrap and keep at room temperature for 2-3 days.