Cake Ingredients:

3 Ea. Lemons
3 Ea. Oranges
1 1/2 tsp Vanilla extract
1 Cup Milk
2 1/2 Cup All purpose flour
3 tsp Baking powder
1/2 tsp Salt
2 tsp Ground cinnamon
1/2 tsp Ground nutmeg
1/8 tsp Ground ginger
1/8 tsp Ground cloves
3 Eggs
2 Cups Sugar
1 Cup Vegetable oil

Citrus Glaze Ingredients:

Reserved Lemon and orange juice
1/2 Ea Vanilla bean, cut in half, seeds removed
2 Tbsp Greek yogurt
2 Cups Powdered sugar (sieved)

Cake Instructions:

In a small bowl, zest and Juice the lemons and oranges, reserving the juice for the glaze (see recipe below). Add vanilla extract, milk, and rum to the citrus zest and infuse overnight.

The next day, preheat the oven to 350°F.

In a small bowl, sieve the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until combined. 

In a stand-up mixer with the whisk attachment, add the sugar, eggs, and oil and whip for 10 minutes, or until it's pale yellow and frothy.

Strain the infused citrus zest milk from the night before. Alternately add it to the mixer in 2 parts with the dry ingredients, scraping the bowl often. Pour batter into a greased and floured 9-inch bundt pan. Place in the oven and cook for 20 minutes. Rotate and continue cooking for another 20 minutes, until internal temp is 200°F or a toothpick is inserted and comes out clean. Remove from the oven and cool. 

Citrus Glaze Instructions:

Place the reserved juice and the 1/2 vanilla bean in a small pot and bring to a simmer over medium heat, reducing the juice until it is about 3 Tablespoons. Remove from heat and cool.

Strain the reduced juice into a small bowl and add the rum, Greek yogurt, and powdered sugar, whisking together until smooth. Once the cake has completely cooled, pour glaze on the cake over a wire rack. Leave for a few minutes to allow the glaze to settle. Enjoy