French Orange Yogurt Cake (with Greek Yogurt)

French orange yogurt cake is a golden citrusy cake with a moist crumb.

In San Diego, there’s a small patisserie that sits back off the busy street almost hidden away behind a parking lot. I accidentally stumbled across it on my way to another destination but was pulled in by the smell of fresh brewed coffee and sweet treats. They have the most delicate, soft orange cake you can imagine. The crumb was velvety and light. When I asked the shop owner about her signature cake, she said her secret ingredient was Greek yogurt.

When I arrived home, I had to try to make my own version. My first, attempt was way too moist, the cake nearly fell apart from the moisture of the eggs, yogurt, oil, and juice. My second attempt was not nearly as citrusy as I’d have liked. Finally, it hit me, I would need to add slightly more flour and zest to the cake. The end result, was, I think, perfection.

This is an adapted version of that incredibly bright, velvety orange yogurt cake from that unique patisserie in sunny San Diego.

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Orange Yogurt Cake Is…

• A light and flavorful cake perfect for special occasions or afternoon tea.
• Filled with fresh orange flavor.
• A simple recipe to make that is similar to a pound cake texture.
• The best way to use fresh fruit in baking.
• A great cake to serve as a breakfast treat.
• One of our favorite citrus desserts.

Ingredients

Flour- I use all-purpose flour specifically, King Arthur unbleached all-purpose. It gives a nice life and light texture to the cake.

Greek Yogurt- I love to use Greek plain yogurt for baking. It creates a moist crumb and adds a little tang to the batter.

Oil- You can use any neutral oil you like. I have used extra virgin olive oil, avocado oil and grapeseed oil. All work great.

Oranges- Are used for both the juice, zest, and orange slices. I use standard naval oranges to make this cake. But you can also use blood oranges as well or a mixture of the two. Just ensure whatever orange you use, they are perfectly ripe and sweet.

Vanilla Extract- I use my homemade vanilla extract for this but use any good quality store-bought vanilla. 

Baking Powder- Will help give rise to the cake.

Eggs- I use large eggs from our hens. Use room temperature eggs if you can.

Sugar- I like to use pure cane sugar for this but standard white sugar will work fine too. 

Poppy Seeds- Add a little texture and interest to the cake. They are completely optional. 

Salt- Adding in a pinch of salt to help balance out the flavors. I like to use sea salt but standard table salt is fine.

Tools

9″ Springform Pan or a Cake Pan will work

Directions

For the dry ingredients, sift the baking powder and flour over a large bowl. Add the poppy seeds (if using). Set aside.

Slice one orange into thin circles. Heat a pan with 1/2 cup of water and 1/4 cup of sugar. Whisk the sugar into the water until it dissolves. Add the orange slices and let them simmer slightly for about 1-2 minutes. Do not overcook. Remove from the heat and set the slices aside.

In a medium bowl crack the eggs, and room temperature butter, vanilla, and sugar. Beat until completely combined. Zest and juice one of the oranges into the bowl. Mix in the cup of Greek yogurt. Slowly pour the wet mixture in. Stir just enough to combine.

Line a springform pan with parchment paper and arrange the orange slices on the bottom. Save the syrup in the pan for brushing the cake after baking. Pour the batter over the oranges. Smooth out with the back of a wooden spoon or spatula.

Bake at 350℉ for approximately 40 minutes. When ready, remove from oven. Allow the cake to cool slightly. Then release the sides of the springform pan and remove. Place a cake plate over the cake and flip it over. Slowly remove the parchment paper. Brush the top of the cake lightly with the leftover syrup.

Cut with a sharp knife. 

Baking Notes

• Using room-temperature eggs helps them mix more easily into the oil.
• Lining the cake pan allows for an easier clean-up and protects from any leaking that might occur.
• You can also use a standard cake pan if you don’t have a springform pan.
• The orange slices at the top add a nice flavor and presentation. however, they are optional. The cake itself is delicious plain.

Substitutions

• Greek Yogurt can be substituted for sour cream. Be sure to use full fat on either.
• Oil– You can use any neutral oil you like. I have also used butter in place of the oil and it has worked well.

​How To Store

Store the leftover cake in an airtight container or place a piece of aluminum foil over the platter. I like storing mine in a cake dish with a lid at room temperature. Keep in mind that baked goods with fresh fruit tend to mold quickly. You can wrap the cake in plastic wrap and place it in the fridge during warmer months.

More Recipes To Try…

• Rustic French Apple Tart
• Fresh Strawberry Pie
• Homemade Lemon Blueberry Muffins with Honey

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