adapted from: Brunch at Bobby's
4 Tbl. unsalted butter, melted and cooled slightly
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 c. plain Greek yogurt
1 c. sugar
3 large eggs
2 tsp. grated orange zest
1/2 tsp. vanilla extract
1/4 c. canola oil
1/4 c. orange marmalade
1 Tbl. Grand Marnier (I used water)
Preheat oven to 350 degrees. Line a 8 1/2 x 4 1/4-inch loaf pan (I used a 9x5-inch loaf pan) with parchment paper and spray with cooking spray. Sift the flour, baking powder and salt into a medium bowl. Combine the yogurt, sugar, eggs, orange zest, vanilla, butter and oil in a large bowl and whisk until well blended. Gradually whisk in the flour mixture until just combined. Transfer the batter to the prepared pan.
Put the loaf pan on a baking sheet and bake until the cake begins to pull away from the sides of the pan and a tester inserted in the center comes out with a few moist crumbs attached about 45-50 minutes (tent with foil if it gets too brown). Remove from oven and cool in the pan for 5 minutes. Run a knife around the edges to loosen and remove from pan. Cool completely.
Stir the marmalade and Grand Marnier together in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set before cutting the cake into slices and serving.