A hand-held or stand mixer will make things easier for this recipe.
Preheat the oven to 175°C/350°F. Grease a baking pan.
In a small bowl, combine the flour, baking powder, and salt. Set aside.
In another bowl, cream the oil with ¾ of the sugar using a mixer, about 3-4 min until light and fluffy. Add the eggs one at a time, beating well after each addition. Add 1 or 2 teaspoons orange zest and yogurt. Add the flour mixture in small portions,while mixing well until homogeneous.
Transfer the mixture to the baking pan and bake in the middle of the oven for about 35 min. Check the cake with a toothpick or knife to see if it is cooked through. When done, pull it out of the oven and let it cool down a few minutes.
Pour the orange juice in a small microwave-safe bowl. Add the remaining sugar and microwave, uncovered, on medium-high 1 min until hot and syrupy. Pour the syrup over the cake then let it cool at least 30 min before serving.
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