Name: Orange Yogurt Cake
Prep time: 10 min
Cook time: 50 min
Total time: 80 min
Ingredients: 2 naval oranges (for zest and 150ml (2/3 cup) juice ); 100 grams unsalted softened butter (about 1/2 cup); 150 grams granulated sugar (about 3/4 cup); 100 grams Greek-style yogurt (about 1/2 cup); 2 eggs; 0.5 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract); 180 grams all purpose flour (about 1.5 cups); 2 teaspoons baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon fine salt; 1 tabespoon butter; 1 tablespoon flour

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This buttery and moist orange yogurt cake is full of bright orange flavor. It's so good it's been on repeat in my kitchen for years. Incredibly moist with a springy crumb, caramelized edges, and bright citrus flavor that truly pops.

Best of all its so easy to make. It comes together in one bowl with minimal prep, making it as easy as it is delicious.

slices of orange cake and oranges on parchment paper

This moist orange yogurt cake might actually be my favourite cake recipe ever. I've been making it for years and finally got around to writing the recipe down. The inside is so rich and moist. And the orange flavor just pops. I can't say enough good things about it.

Besides how good it is, it's also so simple to make. One mixing bowl and some easy prep of your pan (both metal or silicone work great).

Quick Summary

Moist, tender cake with fresh orange flavor
Made in one bowl - no mixer needed
Yogurt keeps it soft and light
Great for breakfast, snack, or dessert
Keeps well for several days

Ingredients

Similar to my vanilla loaf cake, what I love about this cake is the simplicity of ingredients which really lets the buttery quality of the cake shine.

Oranges (zest and juice): The star ingredient-adds bright, citrusy flavor and moisture. You can also substitute other citrus like lemon or lime, or even do a mix
Butter: For richness and a tender crumb
Sugar: Sweetens the cake and helps with structure
Yogurt: Adds moisture, tang, and a soft texture
Eggs: Help bind everything and give lightness
Flour: The base that holds the cake together
Baking powder and baking soda: Leavening for a fluffy rise
Vanilla: Adds warm and sweet complexity
Salt: Balances the sweetness and enhances the citrus

Instructions

Preheat the oven and prepare your pan

Preheat your oven to 180°C (350°F), conventional setting (no fan). To prepare your pan, liberally grease it with butter and then sprinkle flour all over - tap off the excess flour and the pan is ready.

You can use a 20 cm (8-inch) round pan, a 23x13 cm (9x5-inch) loaf pan, or a square pan of similar volume. See section below on equipment for more info on alternatives.

This recipe has been tested and works with both metal and silicone pans. Metal pans produce a nicer crust. If using a silicone pan, place it on a baking tray to keep it stable in the oven.

Mix the wet ingredients

Zest two large navel oranges and juice them - you'll need 150 ml (⅔ cup) of juice.
Try to include some pulp - it adds a lovely texture to the cake. If the oranges don't yield enough juice, top up with more orange juice (from another orange or a bottle) or a splash of water.

A bowl of orange juice and other ingredients on a table.

Creaming together orange zest, butter, sugar and yogurt.

Cream together the orange zest with sugar, softened butter, and yogurt. Then mix in the eggs, vanilla and orange juice.

Orange juice being poured into the batter.

Fold in dry ingredients

For best results, whisk together the flour, baking powder, and salt in a separate bowl then fold into the wet ingredients and mix until just incorporated.
I've also done it plenty in the past where I added dry directly to wets one at a time, quick surface mix before incorporating. This is also okay in a pinch but can yield less consistent results.

Loaf cake batter being stirred to show consistency.

You will end up with a nice thick batter that may be somewhat lumpy - that's okay as long as there aren't big pockets of dry flour left.

Pour the batter in the prepared pan and bake at 180°C (350°F) uncovered for the first 20 minutes and then covered for another 30-40 minutes until a toothpick inserted in the center comes out without any raw batter on it.

Equipment

Citrus zester or fine grater: To zest the oranges

Citrus juicer or reamer: To extract juice (with pulp, if possible)

Loaf or Bundt pan: Both metal and silicone pans work great for this recipe. The recipe is made for standard size loaf pans measuring around 21.5 x 11.5 x 7 cm or approximately 8.5 x 4.5 x 2.75 inches.

The batter makes about 1200 ml or 5 cups so in principle any silicone or metal pan that fits at least 1500ml or 6 cups should work.

Alternatives

Small Bundt: The recipe works great in a small Bundt with a diameter around 22 cm x 10 cm or about 8.5 x 4 inches (6-8 cup capacity).

Slightly larger loaf pan: (23 x 13 x 7.5 cm or approximately 9 x 5 x 3 inches) can also work but the cake may look a bit flatter.

Large Bundt: A larger Bundt (27 cm x 10 cm about 10.5 x 4 inches 12-15 cup capacity) can work but the cake of course only fills out half the Bundt and may look a bit off depending on the mold.

If using a large Bundt like Nordic Ware or the like then you may want to double the recipe and adjust the cooking time to 75-80 minutes (check doneness often and cover if browning too fast).

Serving Suggestion

This cake is not too sweet so it's perfect for breakfast, with coffee or tea, or as a light dessert. As dessert it's a great way to top off a Mediterranean inspired meal.

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Recipe

5 from 1 vote