Fruity Orange Yogurt Cake (Print Version)
# Ingredients:
→ Cake batter
01 -
1½ cups (200g) all-purpose flour
02 -
1 cup (200g) granulated sugar
03 -
2 teaspoons baking powder
04 -
Pinch of salt
05 -
Zest of 1 orange (about 1 tablespoon)
06 -
¾ cup (170ml) plain yogurt
07 -
3 medium eggs, room temperature
08 -
1 teaspoon vanilla extract
09 -
7 tablespoons (100ml) sunflower oil
→ Orange glaze
10 -
¾ cup (100g) powdered sugar
11 -
2-3 tablespoons fresh orange juice
12 -
Additional orange zest for decoration
# Instructions:
01 -
Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and orange zest until well combined. In a separate bowl, whisk together the yogurt, eggs, vanilla extract, and sunflower oil until smooth. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula just until combined and no dry flour remains visible. Be careful not to overmix.
02 -
Grease a 10-inch (25cm) loaf pan and dust lightly with flour, tapping out any excess. Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover with aluminum foil for the last 15 minutes of baking. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
03 -
Once the cake is completely cool, prepare the glaze by whisking together the powdered sugar and orange juice in a small bowl until smooth. Start with 2 tablespoons of juice and add more as needed to achieve a pourable consistency. The glaze should be thick enough to coat the back of a spoon. Place the cooled cake on a rack over a baking sheet (to catch any drips) and pour the glaze over the top, allowing it to drip down the sides. While the glaze is still wet, sprinkle with fresh orange zest. Allow the glaze to set for about 30 minutes before slicing.
# Notes:
01 -
This Dutch-style orange cake stays moist for days when stored properly. Keep it wrapped in aluminum foil or in an airtight container at room temperature, not in the refrigerator. The cake will maintain its flavor and texture for up to a week. For an extra citrus kick, add a tablespoon of orange liqueur to the glaze.