Orange yoghurt cake
This Orange Yogurt Cake features the tang of Greek yogurt and the bright flavor of orange zest, resulting in a moist, lightly sweet dessert. It's an easy bake, perfect for any gathering and can be served with powdered sugar or a light glaze.
Cook time 45 min
Prep time 30 min
Ingredients:
1.50 cups all-purpose white wheat flour1 tsp baking powder
1 cup sugar
3 eggs
1 cup greek yogurt
2 tbsp orange zest
1/2 tsp vanilla extract
1/2 cup olive oil
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.
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.
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!
Orange yoghurt cake FAQ:
Use a 9-inch (23 cm) round cake pan for this recipe. You can grease and flour the pan or line it with parchment paper for easier removal.
Bake the Orange Yogurt Cake for 30-35 minutes at 350°F (175°C), or until a toothpick inserted into the center comes out clean.
The cake is done when a toothpick inserted into the center comes out clean. It should also be lightly golden on top and spring back when gently pressed.
You can substitute Greek yogurt with regular plain yogurt or a dairy-free alternative like coconut yogurt. The texture and flavor may vary slightly.
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. If desired, you can also freeze it for longer storage.
Cooking 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.
Nutrition Facts
8 ServingsCalories 240kcal
Protein 8g
Carbohydrates 44g
Fiber 0.70g
Sugar 27g
Fat 18g
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