Cake – 1 1/2 cups (200 g) all-purpose flour – 2 teaspoons baking powder – 1/2 teaspoon fine sea salt – 1 cup (240 g) plain whole-milk yogurt – 1 cup (210 g) granulated sugar – 4 large egg – 3 teaspoons lemon zest – 2 teaspoons orange zest – 1 teaspoon lime zest – 1 teaspoon vanilla bean paste, (extract works too) – 1/2 cup (120 ml) sunflower oil , or other neutral oil Citrus syrup – 1/3 cup (80 ml) freshly squeezed citrus juice, from the citrus you zested – 1/3 cup (80 g) granulated sugar Sugar glaze – 2 tablespoons (30 ml) fresh lemon juice, or leftover citrus juice – 1 cup (125 g) powdered sugar