Orange yoghurt cake
Indulge in this moist and flavorful Orange Yogurt Cake! Made with Greek yogurt, fresh orange zest, and a hint of vanilla, this easy-to-bake dessert offers a delightful citrus twist. Perfect for breakfast, tea time, or dessert, it's a crowd-pleaser for any occasion.
- 25 May 2025
- Cook time 45 min
- Prep time 30 min
- 8 Servings
- 8 Ingredients
The Orange Yogurt Cake is a delightful and moist dessert that combines the tanginess of Greek yogurt with the fresh, citrusy flavor of orange zest. It's an easy-to-make treat that brings a bit of sunshine to any gathering. Perfect for those who enjoy a refreshing and not overly sweet cake, this recipe is bound to impress your friends and family.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients:
- In a medium-sized bowl, sift together the all-purpose flour and baking powder. Set aside.
- In a large mixing bowl, beat the eggs and sugar together using an electric mixer or by hand until the mixture is light and fluffy.
- Add the Greek yogurt, orange zest, vanilla extract, and olive oil to the egg and sugar mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix; the batter should be smooth and free of lumps.
- Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool:
- Remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- Once the cake is completely cool, you can optionally dust it with powdered sugar or glaze it with a mixture of powdered sugar and orange juice for added flavor.
- Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Tips:
- Use room temperature ingredients.: Ingredients like eggs and yogurt blend more easily and evenly when they are at room temperature, ensuring a smoother batter and more consistent texture.
- Fold in the dry ingredients gently.: Over-mixing the batter can result in a dense cake. Gently folding in the flour mixture helps keep the cake light and airy.
- Zest the orange right before using.: Zesting the orange just before adding it to the batter ensures that you get the most flavor and aroma from the oils in the zest.
- Let the cake cool completely before serving.: Allowing the cake to cool helps set its structure, making it easier to cut and enhancing its flavor.
- Add a simple glaze for extra sweetness.: If you prefer a sweeter cake, you can drizzle a simple glaze made of powdered sugar and orange juice over the cooled cake for a finishing touch.
With its moist texture and vibrant flavor, the Orange Yogurt Cake is sure to become a favorite in your dessert repertoire. Whether you serve it with a cup of tea or as a light after-dinner treat, this cake is a delightful end to any meal. Enjoy the delicious combination of Greek yogurt and orange zest, and don't forget to share this recipe with loved ones!
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 240kcal | 12% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 0.70g | 2% |
| Sugar 27g | 26% |
| Fat | |
| Fat 18g | 22% |
| Saturated 3.45g | 12% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 70mg | 13% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 0.44mg | 3% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.42ug | 17% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.21mg | 1% |
| Vitamin K 0.13ug | 0% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.06mg | 6% |
| Iron, Fe 0.67mg | 6% |
| Magnesium, Mg 14mg | 3% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 100mg | 3% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 0.66mg | 6% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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