1 tablespoon granulated white sugar

For the glaze:

2 tablespoons blood orange juice

1 cup confectioner's sugar

1. Preheat the oven to 350 F. Butter a standard 9-by-5-by-2.5-inch or 8-cup loaf pan; line the bottom with parchment paper and flour the sides of the pan.

2. Sift or whisk together the flour, baking powder, and salt; set aside.

3. In a large mixing bowl, whisk together the yogurt, sugar, eggs, zests and vanilla until blended and smooth. Slowly whisk the dry ingredients into the wet ingredients just until combined and smooth. Fold the oil into the batter, a little at a time, until well blended and no oil has collected around the edges of the batter.

4. Pour the batter into the prepared loaf pan, and bake in the preheated oven for 45 minutes to 50 minutes, or until the center of the cake is moist but set and a tester inserted into the cake comes out clean.

5. Prepare the orange syrup by placing the orange juice and sugar in a small saucepan over low heat. Cook until warm and the sugar is completely dissolved and the liquid is clear. Set aside to cool slightly.

6. When the cake is done, remove from the oven onto a cooling rack that has been placed on top of a large, foil-lined baking sheet and allow to cool for 10 minutes. Carefully loosen the cake from the pan by running a knife around the edges between cake and pan. Turn the cake out of the pan, discard the parchment paper, and then place the cake upright on the cooling rack.

7. While the cake is still warm, poke holes in the cake and then pour the warm syrup all over the top, allowing it to seep into the loaf and run down the sides. Allow to cool completely. (At this point, you can serve the cake; the glaze is optional.)

8. Prepare the glaze by stirring the orange juice into the sugar until the sugar has dissolved and the glaze is smooth. The glaze should be thin enough to spoon or drizzle over the cake but just stiff enough that some of the glaze will cling to the sides.

9. Gently lift the cake off of the rack and onto a serving platter.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)