Orange Bundt Cake - originally posted on May 3/12

I got some oranges because they were leftover from a function at work.  So I decided to make a bundt cake.  I haven't used the bundt pan of my dreams often enough.  I found a recipe that looked like a good start.  First, I doubled the recipe, then I cut the butter in half and replaced the remaining butter with plain yogurt.  I also cut the sugar in half.  Since I was using yogurt, I felt free to eliminate the milk and replace it with orange juice.  This will add some natural sweetness and bump up the orange flavour.  That's a lot of math, but it's ok because I did it for you.  You're welcome.
I often cut either the oil or butter in half and replace with yogurt in cakes, muffins and some other baked goods.  It's a very easy way to cut the fat and calories without sacrificing taste or texture.  Here we go;
1/2 cup butter, softened
1/2 cup plain yogurt
1 cup sugar
4 eggs
zest from 4 small oranges
1/2 teaspoon vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 cup orange juice

GLAZE:
1 cup icing sugar
4 teaspoons orange juice
In a mixing bowl, cream butter and yogurt until smoth and creamy.  Add sugar and beat until fluffy.  Beat in the eggs, one at a time, then add the orange zest and vanilla. Combine flour and baking powder; add to creamed mixture alternately with orange juice.Pour into a greased and floured bundt pan.

Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool. For glaze, combine the confectioners' sugar and juice until smooth. Drizzle over cake.