My Orange Yogurt Cake is moist, light, easy to make and oh so flavorful! Made with simple pantry ingredients and Greek yogurt, this delicious cake is perfect for breakfast, brunch or just about any occasion.
This European -style cake is made using Greek yogurt instead of sour cream. It’s not overly sweet and it’s perfect for dunking in coffee or espresso or just eating on the run, which is exactly how I enjoyed it this morning on my way to meet with a client.
I also used mild extra virgin olive oil, so my cake did have a slight olive oil flavor that I thought blended perfectly with the orange rind that was added. But if you’re not a fan of olive oil simply substitute your favorite vegetable oil.
What do I need to make a Yogurt Cake?
Let’s start by gathering the ingredients we need to make my Orange Yogurt Cake. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Do I have to use an Orange to make this cake?
No, you don’t. You can use lemon or lime instead of the orange. Or leave the citrus out altogether and try an almond extract.
The first step to making this cake is to blend the dry ingredients together and the wet ingredients together in separate bowls. Mix the ingredients in both bowls well.
Then add the dry ingredients to the wet ingredients mixing just enough to incorporate and break up and lumps.
*Don’t overmix the cake, that’s what makes a cake tough. This is why I use a wire whisk instead of an electric mixer.
Butter and flour a 10-inch springform pan. I used a cake circle in the bottom of the pan to make it easier to remove the cake from the pan.
Can I add fruit to a yogurt cake?
Yes, you can. If you’d like to change up this yogurt cake, there are lots of options.
Try adding any of these ingredients.
- peaches
- blueberries
- apples
- nuts (walnuts, pecans or pistachios)
- chocolate chips (your choice of flavor)
- dried cranberries
You’ll love how easy it is to make this delicious cake.
Bake the cake at 350 degrees F. for 45-55 minutes depending upon your oven. If the cake begins to get too brown, you can cover it with aluminum foil.
Now if you’re looking to impress your friends or family or just want to treat yourself to an extra serving of deliciousness, add a heaping spoonful of homemade whipped cream and fresh berries. I promise you won’t be disappointed. In fact, you may go back for seconds.
Recipe FAQ’s
Yes, you can. Double wrap the cake in plastic wrap and again in foil. Defrost in the fridge the night before serving.
Greek Yogurt adds a creaminess that helps keep baked goods moist. Its acidity helps activate baking soda, which can make baked goods fluffy and light
Yes, you can. Yogurt does add a tanginess to the cake which also adds to the flavor.
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Orange Yogurt Cake
Equipment
- 9 inch springform pan
Ingredients
- 1½ cups low fat Greek yogurt
- ⅔ cup olive oil
- 1½ cup sugar
- 3 eggs
- 1 teaspoon orange zest finely zested
- 2 tablespoons orange juice
- 1 teaspoon vanilla
- 2½ cups all purpose flour
- 2½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
Instructions
- Preheat your oven to 350 degrees
- Prepare a springform pan by buttering the sides of the pan and using a parchment circle on the bottom (butter the parchment as well)
- Mix together the flour, sea salt, baking powder and baking soda in mixing bowl
- In a mixing bowl add the sugar, Greek yogurt, eggs, olive oil, orange juice, orange zest and vanilla. Make sure the ingredients are well blended and creamy.
- Add in the dry ingredients mixing just enough until well blended with no visible lumps
- Pour the batter into your prepared springform pan and place in your preheated oven on the middle rack.
- Bake for 50-60 minutes. The cake should have a rich golden brown color, if it looks as though the cake is getting too brown you can cover it with foil.
- The cake is done when a toothpick comes out clean from the center.
- Allow to cool for 10 minutes on a wire rack, then remove the outside of the springform pan, allowing to cool for 15 more minutes.
- Remove the bottom and parchment and serve warm with homemade whipped cream and fresh berries.
Ilektra says
Hi, this cake looks delicious and I would love to make it, but I only have a loaf pan (29.5x11cm or 11.6×4.3inches) to bake it in. Will it be ok, or do I need a round pan? Thank you!
Chef Dennis Littley says
A loaf pan may be too thick to make this cake, and it will be too much batter. You could use muffin pan or bundt pan to make the recipe, but a springform pan is ideal.
Margaret Yogasundaram says
I have just made this cake as per your recipe except I used the whole orange by vitalising it up & I have to say the recipe is wonderful & I will be making it again.
Margaret .Y
Chef Dennis Littley says
That was a great way to add even more orange flavor to the cake. I’m happy to hear you enjoyed it.
Lorraine M Hicks says
I don’t have a 9in springform pan, I have 8in and 10in and,loaf pans. Any suggestions, I really want to try this
Chef Dennis Littley says
You should be able to use the 8 inch springform pan without any issues. It will be a little taller so it may take a few minutes more to bake.
Lorraine says
Thank you, I did that. I also replaced some of the flour with white whole wheat and used canola oil. A great cake, definitely a keeper.
Heather says
I love this recipe and have made it about 8 times already – I’m making it about once a week since discovering it! I sub sunflower oil for a lighter flavour and often reduce the oil. I also reduce the cooking time to about 35-40 minutes. I’m not sure if ovens are different in Australia but I find that is plenty of time and it’s a bit dry if I even leave it for 45-50.
I also do a syrup version of this now, where I reduce the sugar in the cake then make a basic syrup to pour over the warm cake to make it extra moist. Passionfruit is my fav so far! I also add lemon juice and rind sometimes. It’s a delicious and forgiving recipe overall!
CC says
I love this cake because it uses a good amount of yogurt! I did sub in some almond flour, added almond extract and reduced the sugar a bit. Baked up beautifully in a standard loaf pan. Moist and delicious….., Thank you chef for this versatile recipe.