1 cup unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
1 cup granulated sugar
1 tsp. pure vanilla extract
5 large eggs, room temperature, lightly beaten
1/2 tsp. coarse salt
1 tsp. lemon zest
2 tsp. lemon juice
1 tsp. orange zest
1 Tbl. orange juice
1 cup confectioner’s sugar
1Tbl. orange juice
Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2 inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape bowl and beat 1 addtl. minute. Add vanilla, then gradually add eggs, beating well and scraping down bowl, as needed. Add lemon zest, lemon juice, orange zest, and orange juice. Beat well and scrape bowl again. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl, as needed.
Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs, 65 minutes. Let cool on wire pan, 1 hour. Remove cake from pan and let completely cool on rack.
Make a glaze by whisking 1 cup confectioner’s sugar, 1 tablespoon orange juice until smooth. Pour over cooled cake.
To store, keep at room temperature, up to 3 days.
Taken from: Martha Stewart Everyday Food – May 2011