Orange yogurt pound cake

Ina has inspired me again. And essentially this is her Lemon Yogurt Cake recipe, but I made my own adaptations with what I had. And this is the moistest (is that a word?) pound cake I've ever had. And I think this recipe, with the yogurt, is better than the one with butter. Odd enough?

1 1/2 c flour
2 t baking powder
1/2 t salt
1 c plain yogurt (I used fat-free)
1 1/3 c sugar, divided
3 eggs
2 t orange zest
1/2 t vanilla
1/2 c canola oil
1/3 c orange juice

Preheat oven to 350. Grease and flour a loaf pan and line the bottom with wax paper.

Combine flour, baking powder, and salt. In separate bowl, stir together yogurt, 1 c sugar, eggs, zest, and vanilla. Gradually stir in dry ingredients. Fold oil gently into mixture. Pour into pan. Bake 50 minutes.

Cook juice and remaining 1/3 c sugar in small saucepan until sugar dissolves. Set aside.

Cool cake 10 minutes then remove to baking rack. While the cake is warm, pour the juice/sugar mixture over the cake. Cool cake completely.

Now here is where I have differed from Ina as well.

She recommends combining 1 c of powdered sugar and 2 T juice to create a glaze to pour over the cooled cake. But I didn't make the glaze. Instead, I combined 1 c of yogurt and 2 T sugar. I spooned the yogurt on top of each slice when serving and then topped with orange slices, for a dramatic effect--just think if I had added mint sprigs as well!