Preheat oven to 350 degrees F.
Thoroughly butter the pan, then dust with flour and tap out the excess.
In a small bowl, whisk together 1.5 cups flour, baking powder, cardamom, and kosher salt.
In a medium bowl, whisk together orange zest and sugar. Add in the yogurt, olive oil, eggs, and vanilla extract, and stir until well blended.
Fold the dry ingredients into the wet ingredients until they’re combined.
Pour the batter into prepared pan and smooth the top. Tamp the pan on the counter several times, to reduce bubbles.
Bake in the center of the oven until a tester poked into the center of the cake comes out clean -- 30 to 40 minutes for bundt pan, 50 to 55 minutes for loaf pan.
Let the cake cool in pan on a wire rack for 15 minutes. Then, run a knife around the edges to loosen it, invert it onto a cooling rack, remove the pan, and allow the cake to cool completely before glazing.
Stir the cardamom into 2 tbsp yogurt until well combined.
Add in the powdered sugar and stir until completely combined -- the result should be smooth, but very very stiff.
Add in a little more yogurt (or liquid whey, if that's available, a few drops at a time) and stir thoroughly; repeat until you reach the desired consistency.
Immediately apply glaze to cooled cake; pouring it out in one long slow stream yields the best looking glaze.
The glaze needs to be viscous, so that when poured from the stirring spoon back into the mixing bowl, it moves like old honey.
I mix the glaze in a 2 cup liquid measure, to make pouring it easier.
Original recipe used an 8.5" x 4.5" loaf pan, and baked for 50 to 55 minutes; I used a 6 cup bundt pan, which baked in 30 to 40 minutes.
Original recipe had 1 cup sugar, and no glaze.