You can use whatever kind of citrus you have on hand — lemon, lime, orange or even grapefruit.
1¾ cups all-purpose flour, plus more for the pan¼ teaspoon plus ⅛ teaspoon table salt, divided2 tablespoons grated citrus zest, plus 2 tablespoons citrus juice, plus more if needed
In a large bowl, whisk the eggs, white sugar and zest until well combined and lightened in color, about 1 minute. Add the yogurt, then whisk until well combined. Add the oil and whisk until homogeneous. Add the flour mixture and whisk just until no streaks remain. The batter will be very fluid. Let the cake cool in the pan on a wire rack for 10 minutes. Invert the cake onto the rack, lift off the pan and turn the loaf upright. Cool completely, about 1½ hours, before glazing.
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