Italian Orange Cake

Instructions

1. Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it lightly with butter and dusting it with flour. Shake out excess flour for an even coating.
2. In a large bowl, beat the softened butter and sugar together using a hand mixer on medium speed until the mixture is light and fluffy. This should take about 3 minutes.
3. Add the eggs one at a time, beating well after each addition. This is important to ensure that the eggs are fully incorporated and the mixture remains smooth.
4. Mix in the orange zest and half of the orange juice, then mix in the Greek yogurt until everything is well combined.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cake tender.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
7. Bake in the preheated oven for 35 to 40 minutes. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
8. While the cake is baking, prepare an optional glaze by mixing the remaining orange juice with powdered sugar to your desired consistency (if you prefer a glaze).
9. Once baked, remove the cake from the oven and let it rest in the pan for 10 minutes. Carefully run a knife around the edges, then invert onto a cooling rack. Let the cake cool completely before drizzling with glaze.