Olive Oil Cake... tastier than it sounds

The September issue of Bon Appetit featured two very happy articles. First, it named Faygo Root Beer as the number one root beer in the Top Picks section. I take pride in this, of course, because anything that remotely involves Detroit totally has to do with me (except for the whole crooks running the local government). Second, it included a recipe for olive oil cake. The original recipe called for orange zest, but I subbed meyer lemon zest because that was all the citrus we had on hand. So tasty! I also covered it in a glaze to help amp up the citrus because I didn't want expensive pieces of fruit to rot and I had some left over from a batch of meyer lemon ice cream.

Olive Oil Cake (adapted from Bon Appetit)

1.5 c AP flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 c granulated sugar
2 eggs
3/4c milk (we had 2% and it called for whole, so I added in a Tbs of cream as well)
1/2 c olive oil
1 T packed meyer lemon zest

lemon glaze (1/2 c powdered sugar + 2 T lemon juice, stir well til smooth)

set oven to 325. flour and oil a loaf pan. whisk dry ingredients together to combine. whisk eggs, milk, oil, and zest in a separate bowl and then stir gently into the wet ingredients. pour into pan and bake for ~1 hr or until you can cleanly remove a toothpick from the center. Remove from the loaf pan and let cool for 15 minutes. Top with lemon glaze.

I used Central Market Organics brand extra virgin olive oil, which isn't heavy handed in its oliveyness, but rather slightly fruity. The oil shouldn't be incredibly assertive because it will clash with the sweetness.