Orange Yogurt Cake
This moist orange yogurt cake is bursting with citrus flavor, caramelized edges, and a tender crumb. Easy one-bowl recipe with minimal prep.
Servings 12 slices
Calories 190kcal
Equipment
- 23x13 cm (9x5-inch) loaf pan or 20 cm (8-inch) round pan
Ingredients
- 2 naval oranges for zest and 150ml (⅔ cup) juice
- 100 grams unsalted softened butter about ½ cup
- 150 grams granulated sugar about ¾ cup
- 100 grams Greek-style yogurt about ½ 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
for preparing pan
- 1 tabespoon butter
- 1 tablespoon flour
Instructions
- Preheat oven to 180°C (350°F). Grease pan with butter, sprinkle on flour and tap out excess.
- Zest and juice the oranges, and set aside 150 ml juice* (see notes) with pulp.
- In a mixing bowl, cream together orange zest, softened butter, sugar, and yogurt until smooth.
- Mix in the eggs, vanilla and orange juice.
- In a separate bowl, whisk together flour, baking powder, baking soda and salt. Fold into the wet ingredients until just combined.
- Pour the batter into the prepared pan.
- Bake for 20 minutes uncovered, then cover loosely with foil and bake another 30–40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool in the pan for at least 20 minutes, then transfer to a wire rack or cutting board to cool completely.
Notes
- If your oranges don't produce 150ml of juice then you can make up the rest with more fresh orange juice, store-bought orange juice or water.
Nutrition
Calories: 190kcal | Carbohydrates: 27g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 282mg | Potassium: 60mg | Fiber: 1g | Sugar: 14g | Vitamin A: 289IU | Vitamin C: 9mg | Calcium: 62mg | Iron: 1mg