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To make the cake:
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Preheat the oven to 350 degrees F. Generously spray the inside of a 10-inch Bundt pan with nonstick cooking spray; alternatively, butter it well, dust it with flour, and knock out the excess flour.
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In a large bowl, whisk together the flour, baking powder, and salt.
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Set aside.
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In the bowl of a standing mixer fitted with the paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated.
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Add the yogurt and olive oil and mix until thoroughly combined.
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Add the orange zest and vanilla, and mix until just incorporated.
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Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined (this will take about 10 seconds).
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Scrape down the bowl and beat again for 5 seconds.
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In another large bowl, beat the egg whites until stiff peaks form.
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Scoop 1 cup of the egg whites into the batter.
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Use a rubber spatula to gently fold them in.
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After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined.
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Do not rush the folding process.
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Pour the batter into the prepared pan and bake for 40 to 50 minutes, rotating the pan halfway through the baking time, or until a small sharp knife inserted into the cake comes out clean.
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Transfer the pan to a wire rack to cool completely.
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Gently loosen the sides of the cake from the pan (I sometimes use an offset spatula for this) and turn it out onto the rack.
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Just before serving, dust the cake with the confectioners sugar.
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The cake can he stored at room temperature, covered tightly, for up to 3 days.
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To make the glaze:
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In a large bowl, whisk together the confectioners sugar and orange juice until the glaze is pourable.
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(If it is too thick, add a few more drops of orange juice.
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If it is too thin, add a few more tablespoons of confectioners sugar) Drizzle the glaze along the crown of the Bundt, allowing it to drip down the sides.
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Allow the glaze to set before serving.
