I absolutely adore this recipe because it brings together the perfect blend of citrusy zest and moist cake texture, creating a delightful treat that’s both refreshing and satisfying. Plus, it’s super easy to whip up, making me look like a pro baker without breaking a sweat!
What I adore about this Orange Yogurt Cake is how it pairs 1 1/2 cups of all-purpose flour with the brightness of 1 tablespoon of orange zest and 1/4 cup of fresh orange juice. The 3/4 cup sugar makes it just sweet enough, and 1/2 cup of plain yogurt almost guarantees a tender crumb.
Ingredients
All-purpose flour:
Offers organization; primary supplier of carbs.
Baking powder:
Agent of leavening; makes sure the cake rises rightly.
Sugar:
The cake is sweetened; it helps with browning and moisture.
Plain yogurt:
Imparts moisture; brings a piquant taste and some protein to the party.
Vegetable oil:
Maintains cake’s moisture; gives nutritious fats.
Orange zest:
Provides a powerful citrus flavor; composed of fragrant oils.
Fresh orange juice:
Imparts sweetness and acidity; elevates the flavor of orange.
Ingredient Quantities
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup plain yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon grated orange zest
- 1/4 cup fresh orange juice
- 1 teaspoon vanilla extract
- Optional: 1/2 cup powdered sugar for dusting
Instructions
1. Set your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it and dusting it with flour.
2. A bowl of medium size is where you send your ingredients. Your ingredients then go together in this bowl, where a whisking motion combines everything into one consistent mixture. What do you whisk in this bowl? Flour, baking powder, and salt. Once these bad boys are mixed up, you set the bowl to the side.
3. In a big mixing bowl, blend the sugar, yogurt, and vegetable oil. Combine until the mixture is smooth.
4. Introduce the eggs one at a time, ensuring they are well mixed before the next one is added.
5. Combine the grated orange zest, fresh orange juice, and vanilla extract.
6. Slowly incorporate the dry ingredient mixture into the wet ingredient mixture, mixing only until combined. It is vital not to overmix; the delicate balance of ingredient blendabity requires an amount of mixing verging on the undetectable.
7. Evenly spread the batter in the cake pan that has been prepared.
8. Cook in the oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cake in the pan for about 10 minutes, then move it to a wire rack to cool completely.
10. If desired, after the cake has cooled, you can dust the top with powdered sugar just before serving.
Equipment Needed
1. 9-inch round cake pan
2. Oven
3. Medium mixing bowl
4. Large mixing bowl
5. Whisk
6. Spoon or spatula
7. Measuring cups
8. Measuring spoons
9. Grater (for orange zest)
10. Citrus juicer (optional, for fresh orange juice)
11. Wire rack
12. Toothpick
13. Flour sifter (optional, for dusting the pan and topping with powdered sugar)
FAQ
- Can I use Greek yogurt instead of plain yogurt?Indeed, Greek yogurt may be utilized. The end product cake may have a slight thickness added to its texture.
- What can I use as a substitute for vegetable oil?Melted butter or coconut oil may be used as a substitute, though this may slightly change the flavor.
- Can I use store-bought orange juice?For the best flavor, use fresh orange juice, but if need be, you can use juice from the store.
- How should I store the cake?Keep the cake in an airtight container and place it at room temperature for 3 days, or put it in the refrigerator to keep it fresh for up to 7 days.
- Can I make this cake gluten-free? Yes, you can use a gluten-free all-purpose flour blend. Ensure it’s a 1:1 substitution blend for baking.
- Is there a way to make this cake dairy-free?Use a yogurt alternative and check that all other ingredients are free from dairy.
Substitutions and Variations
All-purpose flour: Substitute with 1 1/2 cups of whole wheat flour for a denser texture.
Sweetener: Use 3/4 cup honey or 3/4 cup maple syrup instead, altering other liquids as needed.
Unflavored yogurt: Use 1/2 cup Greek-style yogurt for a thicker texture or 1/2 cup buttermilk for a tangy taste.
Cooking oil: Use 1/2 cup melted coconut oil or 1/2 cup unsweetened applesauce for a healthier option.
Substitute 1/4 cup of lemon juice for fresh orange juice. This will give you a different, no less delicious, citrus flavor.
Pro Tips
1. Room Temperature Ingredients: Ensure your eggs and yogurt are at room temperature before mixing. This helps in creating a smoother, more homogenous batter and improves the cake’s texture.
2. Zest with Precision: When grating the orange zest, be careful to avoid the white pith beneath the orange peel, as it can add bitterness to your cake.
3. Avoid Overmixing: When combining the wet and dry ingredients, mix only until just combined. Overmixing can lead to a dense cake due to gluten development.
4. Baking Consistency: If your oven has uneven heat, consider rotating the cake pan halfway through baking to ensure even cooking.
5. Flavor Boost: For added orange flavor, consider using a small amount of orange extract or adding more orange zest. Adjust to taste without overloading the batter.
Orange Yogurt Cake Recipe
My favorite Orange Yogurt Cake Recipe
Equipment Needed:
1. 9-inch round cake pan
2. Oven
3. Medium mixing bowl
4. Large mixing bowl
5. Whisk
6. Spoon or spatula
7. Measuring cups
8. Measuring spoons
9. Grater (for orange zest)
10. Citrus juicer (optional, for fresh orange juice)
11. Wire rack
12. Toothpick
13. Flour sifter (optional, for dusting the pan and topping with powdered sugar)
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup plain yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon grated orange zest
- 1/4 cup fresh orange juice
- 1 teaspoon vanilla extract
- Optional: 1/2 cup powdered sugar for dusting
Instructions:
1. Set your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it and dusting it with flour.
2. A bowl of medium size is where you send your ingredients. Your ingredients then go together in this bowl, where a whisking motion combines everything into one consistent mixture. What do you whisk in this bowl? Flour, baking powder, and salt. Once these bad boys are mixed up, you set the bowl to the side.
3. In a big mixing bowl, blend the sugar, yogurt, and vegetable oil. Combine until the mixture is smooth.
4. Introduce the eggs one at a time, ensuring they are well mixed before the next one is added.
5. Combine the grated orange zest, fresh orange juice, and vanilla extract.
6. Slowly incorporate the dry ingredient mixture into the wet ingredient mixture, mixing only until combined. It is vital not to overmix; the delicate balance of ingredient blendabity requires an amount of mixing verging on the undetectable.
7. Evenly spread the batter in the cake pan that has been prepared.
8. Cook in the oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cake in the pan for about 10 minutes, then move it to a wire rack to cool completely.
10. If desired, after the cake has cooled, you can dust the top with powdered sugar just before serving.
