Making Lemon-Lime-Orange Cranberry-Mint-Olive Oil Yogurt Cake with my new toy

(Plating the lemon-lime-orange-cranberry-mint-olive oil-yogurt cake with candied lemon peel)

Previously, I bought a microplane on a day out with B and the girls :). What better way to try her (It's a she. I shall name her Millie the Microplane) out by zesting my leftover lemons and 2 limes from my previous detox? (The cake is also inspired by B, who made it while having a bout of late-night insomnia.)
Those citrus I had aren't organic so I spent quite some time trying to wash them well. I also had some leftover mint and orange-flavored cranberries so I decided to make my own monster mash-up version of the the recipe I got from SmittenKitchen who modified Ina Garten's well-reviewed and well-received recipe (after the cut). 
Tweaks:
I doubled the amount of lemon juice because I love it more tangy. Instead of butter, I used olive oil instead, and it gave a nice light, spongy texture to the cake. I also skipped on the glaze and instead topped it off with greek yogurt and a strip of candied lemon peel I made.
Result:
I brought it to a potluck and people were so stuffed, I don't think they had more than a nibble.What a waste! It also made me second-guess myself, so I brought it in to work today just to get an opinion and people really loved it! I had requests from several people to get another piece and all wanted the recipe. I am so gratified because I had high hopes for this one.
(Most of the starting ingredients).

(infusing the extra-virgin olive oil or Evoo with mint. People couldn't taste the mint. darn.)

(Zested lime)

(Zested Lemon. Hi Millie!)

(Zest and orange-flavored cranberries)

(Check out the wooden juicer I got in Montreal. I Love it so much)

(Adding eggs to the batter)

(Adding evoo)

(batter)

(Finished cake with golden-brown crust courtesy of my favorite Maillard reaction. Wonder why there is a bump though...)

(Close up of the candied vanilla-lavendar-lemon peel)

Lemon-Lime-Orange Cranberry-Mint-Olive Oil Yogurt Cake:
(adapted loosely from Smitten Kitchen, who adapted loosely from Ina Garten)

Ingredients

• 1 1/2 cups all-purpose flour + 1 Tb more for wet fruit
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain Greek yogurt (or regular yogurt strained with cheesecloth or Kitchen Serviette)
• 1 1/3 cups sugar, divided
• 3 extra-large eggs
• 5 teaspoons grated zest (2 lemons, 2 limes)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup olive oil
• 1/3 cup freshly squeezed juice (from lemon and limes)
• 2 cups mint

For the glaze:

• 1 cup confectioners' sugar
• 2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.