Preheat the oven to 325ºF. Grease and flour a bundt cake pan.
In the bowl of a stand mixer, cream together the butter and sugars.
Add the eggs, one at a time, mixing well between each egg.
Mix in the orange zest, juice and vanilla.
Add half of the flour and the baking powder. Mix just until combined.
Mix in the Greek yogurt.
Then add in the remaining flour and mix just until combined.
Pour into the prepared pan and smooth it out evenly.
Bake for 1 hour or until the cake tests done. (should be almost 210ºF inside). Allow the cake to cool for 10 minutes in the pan, then turn it out onto a wire rack to cool completely.
Make the glaze:
In a small bowl, whisk together the powdered sugar and orange juice. Add the juice one tablespoon at a time until you get the drizzling consistency that you'd like.
Drizzle the glaze over the cooled cake.
Store in an airtight container at room temperature for up to 3 days. This cake freezes well, too.
Refer to the article above for more tips and tricks.The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**