Name: Orange Yogurt Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Cuisine: French
Ingredients: 1 1/2 cup all-purpose flour; 3/4 cup salted room temperature butter; 1 tsp vanilla; 3 eggs; 1 cup of sugar; 1 cup greek yogurt; 2 tsp baking powder; 1 large orange (for zest and juice); 1 tsp poppyseed (optional)

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Orange Yogurt Cake is a golden perfectly sweetened and moist cake that is perfect for a light dessert or afternoon tea.

Enjoy The Video Version

There is something incredibly wholesome and sweet about standing in one’s kitchen baking a cake. I am not sure whether it is the anticipation surrounding the finished product or if it is the act alone. Grabbing all the ingredients and slowly combining them.

The crack of the eggs, the scent of vanilla in the air. It is all an experience. And baking any sort of cake somehow seems to transform an ordinary day into something a little more special. Any time I can do that, well it is then worth it to turn on the oven even in the dead of summer.

Standing in my steamy little kitchen sifting flour on a hot summer day seems well worth it to get this lovely simple cake. I find myself making this often as we have an orange tree on our property. Though the oranges are usually ready during the winter they seem to stay on the tree as late as June. So for these months, this cake often makes an appearance on our table.

Not that I am complaining mind you. This Orange Yogurt Cake is amazingly moist and perfectly sweetened with bits of citrus. It is the perfect cake to bake for a light dessert or an afternoon tea.

For this recipe; we will not be frosting as the flavor and texture of this cake are completely delicious all on their own.

Baking with fruit is something I quite enjoy, especially when the fruit is in season. Be sure to try my Fresh Peach Tart and for that matter my Easy Blueberry Tart. Although today’s post is on cake. So shall I also suggest this lovely Homemade Strawberry Cake for future baking days?

over head shot of orange yogurt cake cut on a cake platter

Why I Love Making This Recipe

Well for many reasons, this cake is a favorite at my house. But I find that the simplicity of the ingredients is what really makes it remarkable to me. The flavors you get from just a few items, often ones I keep on hand. Make this Orange Yogurt Cake a regular for me to whip up for dinner invitations and hosting myself.

I find everyone seems to enjoy this cake, even the pickiest of cake eaters and those that aren’t really dessert people. It isn’t over-the-top sweet but definitely flavorful enough to be eaten completely plain and thoroughly enjoyed. Although some days call for a more decadent dessert and below you can find several ways to dress this cake up.

What You Will Need To Make It

1 1/2 cups all-purpose flour

3/4 cup of salted butter (room temperature)

1 large orange (zest and juice)

1 tsp vanilla

2 tsp baking powder

1 cup of full fat greek yogurt

3 eggs (room temperature)

1 cup of white sugar

1 tsp poppy seeds (optional)

Directions

In a large bowl sift together the flour and the baking powder. Set aside. Zest the peel of the orange, then slice it open and remove the juice. In a smaller bowl crack the eggs, and room temperature butter, vanilla, and sugar. Beat until completely combined. Add the cup of yogurt, and juice. Mix the zest into the flour mixture ( and poppy seeds if using) and slowly pour the wet mixture in. Stir just enough to combine.

Line a springform pan with parchment paper and pour the cake batter in. Bake at 350℉ for approximately 40 minutes. When ready, remove from oven. Allow the cake to cool completely. I like to open the spring form pan and flip the cake onto a cake plate and remove the parchment paper.

The cake has a beautiful golden bottom and I think it provides a lovely display so I serve it bottom side up. You can, of course, pop it out of the spring form pan onto a plate and then place it right side up onto the cake plate. However, you like to display your cake.

above shot of orange yogurt cake slice on a plate

Baking Notes

Using both room temperature butter and eggs allows for both to be easily creamed into a smooth consistency
Lining the cake pan allows for an easier clean-up and removal of the final cake
Be sure to use real butter, not margarine. I use salted butter if you only have unsalted, add 1/4 tsp of salt to your batter.

Substitutions

Greek Yogurt can be substituted for sour cream. Be sure to use full fat on either.
Butter when I find I have no butter, I have used olive oil which has given me similar results though not buttery of course. Olive oil, however, does work well in this cake.

Handmade Items From Video

How to Make Vanilla Extract

Serving Suggestions

This cake is perfectly delicious and served as is however there are some other ways to spruce it up or use it in other ways:

Strawberry Shortcake– This cake is perfect for the cake portion of the strawberry shortcake. Slice strawberries in a bowl and sprinkle a couple of tbsp of sugar over. Allow them to sit for a couple of hours to develop a syrup. When ready slice cake, pour strawberries over and top with whipped cream.
Simple Cake and Ice Cream-Adding a scoop of french vanilla ice cream on the side will compliment the flavors of this cake well.
Fresh Berries-Fancy up your cake presentation with fresh berries over the top and a bowl of whipped cream on the side. Raspberries or blackberries work best.
Dusting-To add a bit of pretty and sweetness, dust the top with powdered sugar.

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!

Yield: 1 layer 9 inch cake