Citrus Cake

Preheat oven to 350°F (325 if you have a small double oven). Grease and flour your pan, and set aside.

In a bowl combine the flour, salt, and baking soda. Set aside.

In a mixer fitted with the whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes.

On low, mix in the oil and butter. Add juice and keep mixing slowly until combined.

Switch to a paddle attachment. Add flour mixture a little at a time and mix until just combined. Run batter through a sieve into a new bowl to remove any undissolved flour. Stir in the zest.

Add batter to your prepared pan and bake 50 minutes or until a cake tester inserted into the center comes out clean.

Let the cake cool 10 minutes in the pan, then transfer to a wire rack, placed over a sheet pan, and poke all over with a skewer (don't overdo it).

Whisk the glaze ingredients together in a saucepan. Bring to a simmer over medium low heat and cook until the sugar is completely dissolved and the mixture has started to turn syrupy. Cool 5 minutes, then pour over the cake.
Move your wire rack to the other sheet pan and pour the glaze from the first pan over your cake again.

Let the cake cool completely and move to a serving platter.