Preheat oven to 350F. Grease a standard bundt pan and add 2 Tbsp. flour. Tip the bundt pan from side to side to evenly dust the entire pan with flour.
In a large bowl, add flour, baking powder, baking soda, and salt. Mix together and set aside.
In another large bowl, using a hand mixer (or you can use a stand mixer), cream the butter and 2 cups of granulated sugar on medium speed, for a couple of minutes, or until light and fluffy. Beat in eggs one at a time. Add the 1/2 cup of orange zest, beating until well incorporated.
In a bowl, combine 1/4 cup of fresh orange juice, Greek yogurt, and vanilla extract. Gently add this mixture into the egg mixture. Add the flour mixture, and mix gently with a wooden spoon (or large spatula) until all batter is gently folded together. Batter should be just combined but not over-mixed.
Pour the batter into greased bundt pan and bake 40-43 minutes, or just until toothpick inserted in center comes out almost clean. Allow cake to cool 15 minutes before removing from the pan. Gently remove cake from bundt pan and invert onto a serving plate (I use a butter knife to gently loosen sides, before inverting).
While the cake is cooling, in a small bowl add the remaining 1/2 cup sugar with remaining 1/2 cup orange juice. Heat in microwave for 1 minute until sugar dissolves. Slowly drizzle sugar/orange mixture over cake after it’s inverted, and allow cake to cool completely.
For Orange Glaze Topping: Combine powdered sugar, 1/2 tsp. vanilla, and 2 Tbsp. orange juice and whisk until smooth (if needed, add another drop or two of orange juice for desired consistency). Drizzle over top of cake.