Orange Olive Oil Sheet Cake with Citrus Glaze

Steps

1. Preheat the oven to 350°F (175°C). Brush a 9x13-inch pan lightly with a little of the olive oil and line the bottom with parchment.
2. Prepare the divided ingredients: set aside about one third of the lemon zest for the glaze and two thirds for the batter. Measure about 120 g (four fifths) of the orange juice for the batter and keep the remaining fifth for the glaze.
3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
4. In a large bowl, rub the granulated sugar with the batter portion of the lemon zest between your fingers until fragrant and damp.
5. Whisk the eggs into the lemon-scented granulated sugar until pale and slightly thick, about 1 minute. Slowly whisk in the remaining olive oil, then the Greek yogurt, the batter portion of the orange juice and the vanilla until smooth.
6. Fold the flour mixture into the wet mixture with a spatula just until no dry streaks remain; do not overmix.
7. Spread the batter evenly in the prepared pan and bake 28 to 32 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
8. Cool the cake in the pan on a rack for 20 minutes.
9. Meanwhile, make the glaze: whisk the powdered sugar with the lemon juice, the reserved orange juice and the reserved lemon zest until smooth and pourable.
10. Pour the glaze over the still-warm cake and spread it to the edges. Let cool completely, about 1 hour, until the glaze sets, then cut into 12 slices.