Preheat oven to 350°F (180°C).

In a large bowl, stir together 1 cup (200 grams) sugar and zests until well combined. Whisk in flour, baking powder, and salt.

In the bowl of a stand mixer fitted with the whisk attachment, beat egg yolks at medium-high speed until doubled in volume, about 3 minutes. Reduce mixer speed to medium, and add oil in a slow, steady stream, beating until combined. Reduce mixer speed to low, and add orange juice, lemon juice, and vanilla, beating until combined. Transfer to another large bowl.

Clean bowl of stand mixer and whisk attachment. Using the whisk attachment, beat egg whites and cream of tartar at medium speed until soft peaks form, about 2 minutes. With mixer on low speed, add remaining ½ cup (100 grams) sugar in a slow, steady stream, beating until combined. Increase mixer speed to medium-high, and beat until medium-soft peaks form, about 2 minutes.

Using a balloon whisk, gradually fold flour mixture into egg yolk mixture until combined. Fold egg white mixture into egg yolk mixture in three additions. Pour batter into a 10-inch removable-bottom tube pan. Gently run a knife through batter to release any air bubbles.

Bake until golden brown and a wooden pick inserted near center comes out clean, about 55 minutes. Immediately invert pan (onto a bottle if needed; see Note), and let cool completely.

Using an offset spatula, loosen cake from sides and bottom of pan. Remove from pan, and transfer to a cake plate. Spoon Citrus Glaze on top of cake, letting glaze run down sides.