Orange Cake

Preheat the oven to 350ºF or 170ºC.

Grease and flour a round cake pan (with or without a hole).

In an electric mixer with the paddle attachment, beat the eggs with the sugars on medium speed until light and fluffy (about 5 minutes). Add the oil and the zest and beat for 1 minute, then add the yogurt and beat until well combined, about 1 minute more.

Add the baking powder to the flour and blend into the batter, mixing on low speed until just combined. Don´t overbeat or the cake won’t rise.

Pour the batter in the greased and floured pan, and bake for 30 to 40 minutes, or until a toothpick inserted in the middle comes out clean.

In a bowl, mix the orange juice with the white sugar.

As soon as you take the cake out of the oven, poke holes all over the top of it, and pour the glaze over the hot cake, letting it soak in. Take it out of the pan, and let it cool completely on a wire cooling rack.

Serve with vanilla buttercream frosting, or without it for breakfast.