Orange Bread

Zest the oranges and put aside. Juice the oranges (should be about 1 cup of juice). Set aside.

Cream butter and 2 cups granulated sugar in a mixer for 5 minutes. On medium speed, beat in eggs, one at a time. Add all of the orange zest.

In large bowl, mix the flour, baking powder, soda, and salt. In another bowl, mix ¼ cup fresh orange juice, yogurt and vanilla extract. Add flour and yogurt mixtures alternately to the mixer, in about 3 additions.

Pour into two greased loaf pans. I line my pans with parchment paper on the bottom, then grease the pan. Bake in a 350ºF oven for 45 minutes to one hour.

While bread is baking, cook remaining ½ cup granulated sugar with ½ cup orange juice on low until sugar dissolves.

Cool cakes ten minutes in the pan. Remove from the pans to a wire rack. Spoon sugar syrup over the cakes. Cool completely.

To glaze, mix the powdered sugar with the remaining orange juice (about 1/4 cup) with a whisk. Pour over the cake and allow to dry. Store in the refrigerator or freeze.