Cardamom yogurt cake

Some plain yogurt in the fridge that had to be used within a few days and no idea what to do with it - that usually happens around here. I love yogurt based cakes because they turn out really moist and tender, but I'd baked a yogurt cinnamon cake a couples of week before that was too sweet and kind of rubbery - a complete disappointment. Therefore, I decided to go to a cookbook that hasn't failed me yet, and the result was a delicious cake, perfumed with cardamom. This is a very nice cake recipe and I am sure that several other flavors can be used instead of cardamom: cinnamon, nutmeg, lemon or orange zest... Delicious.

Cardamom yogurt cake
slightly adapted from the gorgeous Cake (I bought mine here)

Cake:
250g unsalted butter, softened
1 cup (200g) granulated sugar
finely grated zest and juice of 1 small orange
1 teaspoon freshly ground cardamom
1 teaspoon vanilla extract
4 large eggs
1 cup plain yogurt
2 ½ cups (350g) all purpose plain flour
1 ½ teaspoons baking powder
¼ teaspoon salt

Icing:
½ cup (70g) icing sugar, sifted
about 1 tablespoon plain yogurt

Preheat the oven to 180°C/350°F. Generously butter a 10-cup capacity Bundt pan.
Using an electric mixer, cream the butter until soft. Add the sugar and beat until the mixture is light and fluffy.
Next, beat in the orange zest and juice, ground cardamom and vanilla. Add the eggs one at a time, beating well between each addition, then mix in the yogurt. Next sift in the flour, baking powder and salt, folding in just until combined.
Transfer the batter to the prepared pan and smooth the top. Bake the cake for 50–55 minutes or until golden and risen and a skewer inserted into the center of the cake comes out clean.
Cool in the pan over a wire rack for 10 minutes, then carefully unmold onto rack. Cool completely.

Icing: beat together the icing sugar and yogurt, adding a tiny bit more yogurt if the mixture seems too stiff. Drizzle over cooled cake.

Serves 8-10