CAKES: Gateau Au Yaourt Vallot (Orange Yogurt Cake)

This recipe came from a magazine (I think Bon Appetit). It's moist and orangey. This is the original recipe but I've fooled around with some of the quantities a little bit and it still came out fine. (I used 1/2 cup veg. oil, 1 2/3 cups sugar, and 10 ounces of yogurt.)

For cake:

3 cups all-purpose flour
1 1/2 tsps. baking powder
1 tsp. baking soda
2/3 cup veg. oil
2 large eggs
1 3/4 cups granulated sugar
8 ounces plain yogurt (about 1 cup)
1 tsp. orange extract
1 tsp. freshly grated orange zest

For glaze:

1/4 cup confectioners' sugar
1 tsp. fresh orange juice
1 to 2 drops orange extract
1 tsp. freshly grated orange zest

Make cake:

Preheat oven to 350 degrees F. and butter and flour a 3-quart bundt pan, knocking out excess flour.

In a bowl whisk together flour, baking powder and baking soda.

In a large bowl with an electric mixer beat together oil, eggs, and granulated sugar until combined. Stir in yogurt, extract and zest and gradually beat in flour mixture until just combined.

Pour batter into prepared pan and bake in middle of oven 40-45 minutes, or until golden and a tester comes out clean.

Cool cake in pan on a rack 10 minutes.

Make glaze:

In a small bowl whisk together all glaze ingredients.

Invert cake onto a rack set over a sheet of wax paper and pour glaze over cake.