Cooking spray
1 1/2 c. (300 g.) granulated sugar
4 tbsp. finely grated orange zest, divided
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
3 large eggs, room temperature
2 tsp. baking powder
1/2 tsp. kosher salt
2 1/4 c. (270 g.) all-purpose flour, divided
1/2 c. plain unsweetened yogurt
5 tbsp. fresh orange juice, divided
1 c. (120 g.) confectioners’ sugar
Step 1
Preheat oven to 350°. Grease an 8" x 5" loaf pan with cooking spray. Line pan with parchment, leaving an overhang on both long sides.
Step 2
In a large bowl, using clean hands, rub together granulated sugar and 3 tablespoons orange zest until zest is incorporated. Add butter. Using a handheld mixer on medium-high speed, beat until fluffy and pale in color, 3 to 4 minutes. Add eggs, one at a time, beating to blend after each addition.
Step 3
Beat in baking powder and salt. Add half of flour and, using a flexible rubber spatula, fold until just a few streaks remain. Fold in yogurt and 3 tablespoons orange juice, then add remaining flour and fold until just combined. Transfer batter to prepared pan; smooth with the back of a spoon.
Step 4
Bake cake until risen and lightly browned, 35 to 40 minutes. Loosely cover with foil and continue to bake until springy to the touch and a tester inserted into the center comes out with a few moist crumbs attached, 20 to 35 minutes more.
Step 5
Using parchment overhang, lift cake out of pan and transfer to a wire rack. Let cool completely, at least 2 hours. Discard parchment.
Step 6
In a small bowl, whisk confectioners’ sugar, 1 tablespoon juice, and remaining 1 tablespoon zest. Add remaining 1 tablespoon juice, 1/2 teaspoon at a time, until you have a thick, spreadable glaze.
Step 7
Pour glaze over cooled cake, using an offset spatula or a knife to help it just start to drip down the sides. Let sit until glaze has set, 10 to 20 minutes.