Step 1

Preheat the oven to 350°F (180°C or gas mark and place a rack in the center of the oven. Spray an 8.5 x 4-inch (21 x 10-cm) loaf pan with cooking spray and line it with a 3 to 4-inch (7.5 to 10-cm)-wide strip of parchment long enough to stretch across the pan and up the sides with a little hanging over.

Step 2

To make the cake, sift together the flour, baking soda and salt in a bowl and set aside. Combine the yogurt, orange juice and orange zest in another bowl and set aside.

Step 3

Beat the butter, sugar and vanilla together in a large bowl with an electric hand mixer, or in a stand mixer with a paddle attachment, until fluffy. Add the eggs, one at a time, mixing until just combined before adding the next egg. Then add the flour mixture in 2 batches, alternating with the sour cream mixture. Pour the batter into the oiled loaf pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. You can place a sheet of aluminum foil loosely over the cake toward the end while it bakes so it doesn’t brown too much.

Step 4

Remove the pound cake from the oven, and let it rest for at least 20 minutes before lifting it from the pan. Transfer to a wire rack to cool for at least another 10 minutes before slicing.

Step 5

To make the glaze, in a saucepan, combine the orange juice, orange peel and sugar. Bring the juice to a boil, then lower the heat to a simmer and let it cook until it’s reduced to half, about 10 minutes. If the syrup tastes slightly bitter, stir in a pinch of baking soda to neutralize. Drizzle the syrup over the warm pound cake and serve.