1. Preheat the oven to 350°F (180°C). Line a loaf pan* with baking parchment and grease lightly. Set aside. Zest the orange and squeeze to get the amount of juice you need. Set aside.

2. Melt the butter (or margarine) and add together with the xylitol (or sugar) to a large bowl. Mix until pale and fluffy – about 2-3 minutes. Add the eggs one after another and mix well after each addition. Add the Greek yogurt and vanilla extract and stir in. Mix the flour with baking powder, orange zest, and salt. Add in two batches, alternating with the orange juice to the bowl and mix until just combined – I actually use a rubber spatula here. Pour the batter into the prepared loaf pan and bake the cake for about 50-60 minutes or until a wooden skewer inserted into the cake comes out clean. Take out of the oven and let cool down in the pan for some time, then lift out of the mold using the baking parchment and let cool down completely on a wire rack.

3. If you want to decorate the cake mix the confectioners’ sugar with orange juice to get a thick glaze that is not too runny. Spread all over the cake and let dry. In addition, you can add some orange slices to decorate the cake even further. Make sure to pat the oranges dry with some paper towel before, so they do not dissolve the sugar glaze immediately.