Orange Yogurt Cake

My husband and I just came back from Matunga, one unique place in Mumbai that also called as mini Madras, when I decided to make this simple cake. It was late afternoon, and I thought it would be good to have afternoon snack to accompany our afternoon tea.

I am so happy with the result; soft cake with fresh orange flavour. And...hey, it doesn't require to use the mixer! Just mix all ingredients, pour the butter on the pan, send to the oven... and... taarrrraaa, a very delicious light cake is ready.
Actually according to the recipe, it's required to use an 8-inch round pan, but I don't have it. So I used my 8-inch square pan. Don't worry, it doesn't affect the flavour of the cake :D

source : Martha Stewart Living, December 2006
Makes one 8-inch round cake.
Ingredients
Unsalted butter, softened, for pan
1 cup all-purpose flour, sifted
1/2 cup plus 3 tablespoons granulated sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
Pinch of salt
1/2 cup plain whole-milk yogurt
1/4 cup vegetable oil
1 teaspoon grated orange zest, plus 1 tablespoon orange juice
1 large egg
1/2 teaspoon pure vanilla extract
2 large oranges (1 zested into thin strips, both segmented)
Confectioners' sugar, for dusting

Directions
1.Preheat oven to 350 degrees. 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 on a wire rack.
2.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.