Orange Cake
User Reviews
5
Orange Cake
Description
This Orange Cake recipes uses all-purpose flour, baking powder, salt, sugar, plain yogurt, eggs, fresh orange zest, vanilla extract, and vegetable oil to create a moist, tender loaf. The yogurt adds moisture and a slight tang, complementing the citrus from the orange zest. The baking powder provides rise for a light texture. After baking until a toothpick comes out with a few crumbs, the cake is cooled and glazed with a mixture of powdered sugar and orange juice, optionally enhanced with additional zest for more brightness. The glaze hardens slightly, adding a delicate sweetness and subtle citrus flavor on top. The cake slices well and can be served plain or with coffee or tea. It stores well at room temperature for several days.
Variations may use different neutral oils and types of yogurt as noted. The use of fresh zest is recommended to maximize flavor. The cake yields approximately eight slices.
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder (see note 1)
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup PLAIN yogurt (regular or Greek, see note 2)
- 4 egg
- 4 teaspoons orange zest (see note 3)
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil (see note 4)
For the powdered sugar icing:
- 2 cups powdered sugar
- 1/4 cup orange juice
- 1 teaspoon orange zest (optional)
Instructions
- Adjust an oven rack to the middle position and preheat oven to 350 degrees. Coat a 9-inch loaf pan with nonstick spray and line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together 1 cup sugar, yogurt, eggs, orange zest, and vanilla. Add the dry ingredients in batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Pour into prepared pan.
- Bake until a toothpick inserted comes out clean with a few crumbs attached, about 50-60 minutes. The cake should be fragrant and spring back when pressed lightly. Remove from oven and cool in pan 10 minutes.
- Meanwhile, in a medium bowl, stir together powdered sugar, orange juice, lemon orange (if using) until smooth.
- Using a sharp knife, slice around the inside of the cake pan to loosen the cake. Flip out onto a large plate. Slowly drizzle glaze over the top. Cool cake completely. The glaze will harden in 20 to 30 minutes.
Notes
- Baking powder is the leavening agent employed instead of yeast to achieve a quick and light loaf.
- Use any plain yogurt available, whether Greek, regular, or whole milk types, to achieve the desired moisture and texture.
- Always zest the oranges before juicing for easier zest collection and increased flavor.
- Neutral oils such as avocado, rapeseed, sunflower, or canola can be used as substitutes for vegetable oil.
- Store the cake covered at room temperature for up to 4 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 470kcal | 24% |
| Carbohydrates | 75g | 25% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 225mg | 9% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 56g | 112% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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