Glazed Orange-Cranberry Yogurt Cake

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup butter, at room temperature
• ¾ cup granulated sugar
• 1 egg
• 1 cup plain yogurt (not non-fat)
• Zest of 1 large orange
• ¾ cup frozen cranberries

Glaze:

• ¾ cup icing sugar
• 1 - 2 tablespoons orange juice

1. Preheat the oven to 325F.
2. Combine the flour, baking powder, baking soda and salt together in a large bowl. Reserve.
3. In a medium bowl, beat the butter and sugar until very well combined. Add the egg and mix until very well combined. Mix in the yogurt and orange zest.
4. Add the flour mixture to the butter mixture and stir until fully combined. Stir cranberries into remaining batter until just combined. Spoon into a Vida by PADERNO Silicone Non-Stick Loaf Pan, 8.3 x 4.5 x 2.8-in.
5. Bake in the middle of the oven for 50 to 60 minutes or until a cake tester inserted into the middle of the cake comes out clean. Cover loosely with foil if the loaf is browning too quickly.
6. Cool in the pan for 10 minutes, then flip out onto a rack and place right-side-up on a rack set over a baking sheet.
7. Whisk the icing sugar and orange juice together in a small bowl and drizzle over the warm loaf. Let cool completely.