| Unsalted Butter | Softened, for pan |
| All-Purpose Flour, Sifted | 1 cup |
| Granulated Sugar | 1/2 cup plus 3 tablespoons |
| Baking Powder | 1/2 teaspoon |
| 1/8 Teaspoon | Baking soda |
| Salt | A pinch |
| Plain Whole-Milk Yogurt (I Just Used Plain Yogurt) | 1/2 cup |
| Vegetable Oil ( Canola / Olive Or Palm Oil) | 1/4 cup |
| Grated Orange Zest | 1 teaspoon |
| Orange Juice | 1 tablespoon |
| Egg | 1 large |
| Pure Vanilla Extract ( Vanilla Essen Still Be Fine) | 1 teaspoon |
| Oranges | 2 larges (1 zested into thin strips, both segmented) |
| Confectioners' Sugar | For dusting |
Preheat oven to 350 degrees. (175 degree Celsius / 180 degree Celsius)
Butter an 8-inch round cake pan
Stir flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg, and vanilla in a bowl.
Pour into pan.
Bake until a cake tester comes out clean, about 25 minutes.
Let cool at the rack.
Place zest strips in a bowl.
Stir in segments and remaining tablespoon sugar.
Garnish cake with some segments; serve with the rest.
Dust with confectioners' sugar.