Chai Swirl Bundt Cake

Preheat oven to 350d. Grease a bundt pan and set aside.
Whisk eggs and sugar together until light and fluffy. Add in yogurt, vanilla and orange juice and whisk again. Slowly drizzle in olive oil whisking the entire time.
In a separate bowl whisk dry ingredients. Add wet to dry and mix thoroughly until no dry ingredients remain.
Use an ice cream scoop to add half the batter to the greased bundt pan. To a small bowl mix sugar and chai spice. Sprinkle onto first layer of batter. Repeat with remaining batter. Tap the pan several times to even out the batter and to remove any potential bubbles or air pockets.
Bake for 40 minutes. Check by inserting a toothpick. If it comes out clean with a few crumbs, it’s done.
Let it cool in the pan for 10 minutes, then turn it out onto a wire rack. Let it cool completely before adding drizzle.
For the drizzle, add icing sugar and chai spice into a small bowl. Whisk to combine. Add 2 tbsp of milk and whisk. Add 1 more tbsp to ensure a drizzle like consistency.