For the Cake:

1 cup all-purpose flour

¾ tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ cup granulated sugar

1 large egg

¼ cup vegetable oil

¼ cup freshly squeezed orange juice

2 tbsp freshly squeezed lemon juice

1 tbsp orange zest

1 tbsp lemon zest

¼ cup whole milk or buttermilk

½ tsp vanilla extract

For the Citrus Glaze:

¾ cup powdered sugar

2 tbsp freshly squeezed orange juice

1 tsp lemon juice

Zest of ½ an orange (optional)

Preheat the oven to 350°F (175°C). Grease and line a 6-inch round cake pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, whisk together the sugar and egg until light and fluffy. Add the oil, orange juice, lemon juice, zests, milk, and vanilla extract. Mix until smooth.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, orange juice, and lemon juice until smooth. Optionally, add orange zest to enhance the flavor.
Once the cake is fully cooled, drizzle the glaze over the top and let it set before serving.

This cake serves 4 to 6 people.

For extra texture, add poppy seeds to the batter.

To enhance the citrus flavor, brush the cooled cake with orange and lemon juice before glazing.

To make it gluten-free, use a 1:1 gluten-free flour blend.

The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer shelf life.