Preheat the oven to 350 degrees F. Generously spray a 9" Bundt pan with baking spray or grease and lightly flour the pan.

In a medium bowl sift together the cake flour and baking powder and set aside.

Cream the butter, sugar, salt and zest together with an electric mixer fitted with a paddle attachment until light and fluffy, about 3-4 minutes.

With the machine running, add the eggs one at a time, followed by the yogurt until incorporated. Then add the two orange juices and mix until combined. 

Add the dry ingredients in two batches just until almost fully combined, making sure not to overmix the batter.  Then finish mixing the batter by hand, scraping down the bottom and sides of the bowl to ensure everything is evenly combined.

Pour the batter into the prepared pan, smooth over the top with a spatula and bake about 55 minutes until a toothpick comes out clean and the top springs back when lightly touched.  (Rotate the pan halfway through baking.)  Let the cake cool in the pan for 10 minutes then invert onto a wire rack to cool completely.

While the cake is cooling, whisk the powdered sugar with the orange juice until completely smooth.  Add more confectioner's sugar or orange juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think so it doesn't drip right off the cake.)

Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides. Let it set for a few minutes.  Slice & enjoy.