Preheat oven to 350 degrees.

Grease a 10 inch bundt pan. I like to butter the pan first, then spray it good with cooking spray.

Zest the lemons and orange. Combine the zest in a small bowl.

Juice the lemons and orange to make sure that you have 1/2 cup of the combined juice. Reserve 2 tbsp. of the juice in a separate bowl to make the glaze.

In a medium bowl, whisk the flour, baking soda, baking powder and salt. Set aside.

In another bowl, add sugar, vanilla sugar and the 2 tbsp of the combined zest of orange and lemon. Now massage the zest and sugar together for at least 30 seconds. The sugar will be infused with this delcious citrus flavour.

Add in the eggs, olive oil, and yogurt. Whisk until the mixture becomes pale in colour. Now whisk in the 1/2 cup of citrus juice.

Add in the flour mixture to the wet mixture all at once and whisk until combined.

Add in the cranberries. (You could mix your cranberries with 1 tbsp. flour to ensure that they won't sink during baking).

Pour the cake batter into the bundt pan

Bake for approximately 55-60 minutes or until the middle sets.

Cool in pan for 10 minutes, then flip onto your cake plate and continue to cool for at least 1 hour before glazing.

For the glaze:

Add 2 tbsp. citrus juice, icing sugar and 1/2 tsp. orange blossom water.

Mix to a glaze. Set aside

Glaze:

Drizzle the glaze overtop the cooled cake.

Slice and serve