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1
For cake: Preheat oven to 350 degrees Fahrenheit. Butter two 9x5 inch glass loaf pans and line the bottoms with parchment paper.
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2
In a medium bowl, whisk together flour, sugar, salt, baking soda, baking powder and chopped rosemary. In a large bowl, lightly beat 3 eggs with a whisk, then whisk in olive oil, milk, citrus zests, citrus juices, vanilla and Grand Marnier. Gently fold dry ingredients into olive oil mixture and stir just until combined.
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3
Evenly divide batter between two prepared pans. Top each cake with a few rosemary leaves/small sprigs for garnish. Bake cakes at 350 for 55 minutes (check for doneness after 45) until tops are deeply golden and a cake tester inserted in the center of each cake comes out clean. Cool cakes in pans on racks for 20 minutes. Run a sharp knife around edges of cake to loosen from pan, then invert cakes onto racks and cool for another 30 minutes.
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4
For glaze: While cakes bake, steep a large sprig of fresh rosemary in a small bowl with 3 tablespoons of mixed fresh citrus juices (we used 1 Tablespoon each of orange, lemon and Meyer lemon juice).
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5
Strain steeped rosemary citrus juices through a fine mesh strainer into a medium bowl, then whisk in up to 1/2 cup powdered sugar, until a thin glaze is formed. Spoon glaze onto cooled cakes (place a sheet of wax paper underneath the racks to catch runover glaze). Slice cake and serve (or store in an airtight container for up to 3 days). Most delicious with a cup of Earl Grey tea!
