A simple and moist cake made with Greek yogourt and orange
We love cake! Although we appreciate impressive, multi-layered pastry creations that we challenge ourselves to make, sometimes cake that is simple and honest is better than any frosted, flambéed or fancy work of art. Cakes like this Greek yogourt cake with orange are often what we crave. A straightforward loaf, with the simplest glaze and flavour that satisfies any cake craving.
Using Greek yogourt in baking is a delicious way to add texture and moisture to baked goods, its tangy creaminess also adds a lovely flavour. We know that you’ll love this recipe, especially because you have given our Greek yogourt cake with lemon such rave reviews! Given that we’re in orange season right now we figured that this would be a good time to share this recipe.
This cake makes for a great mid-morning snack, a lovely breakfast with a cup of Greek mountain tea, and the perfect way to finish off a lovely dinner. Also, if you’re looking for a dessert to bring along to a dinner party, this Greek yogourt cake with orange is a great choice. It’s easy to transport (you can even wrap it up and add the glaze when you get to your party) and if there is any leftover (ha!) it can be wrapped up and frozen.
How do I know when my cake is fully baked?
The easiest way is to insert a toothpick into the cake. If it comes out clean, or with only a few dry crumbs stuck to it, then it is ready. If your toothpick has any wet batter on it, then bake your cake for a little while longer.
We find that cakes made with Greek yogourt take longer to bake than those without. These are moist, but dense cakes and so it is not unusual for them to take a little more than an hour to bake completely. If your cake is still not ready, but the top is getting browned, simply cover the top loosely with aluminum foil so that you don’t end up with a too-dark cake top.
Can I use no-fat or low fat Greek yogourt in this cake?
We don’t recommend it. In this recipe, we suggest you use either full-fat or 2% fat Greek yogourt. Anything less than 2% may contain stabilizers and fillers that will affect the final taste and texture of your cake. Also, these low fat yogourts won’t have the same rich taste that you will want in your cake. Remember, it’s cake. It’s fine to have a little milk fat in there. Have a salad for lunch tomorrow.
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Greek yogourt cake with orange
- Loaf pan
- Stand mixer or hand held mixer
- 2 1/4 cups (337 grams) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (250 mL) Greek yogourt, plain we use 2% milk fat yogourt
- 1 tbsp grated orange zest, tightly packed
- 1/4 cup (60 mL) orange juice
- 3 large eggs
- 1 1/2 cups (300 grams) sugar
- 2/3 cup (160 mL) vegetable oil
- 1 tsp vanilla extract or 1/2 tsp vanilla powder
- 3/4 cup (96 grams) icing sugar
- 4 tsp orange juice
- Preheat oven to 350 degrees Fahrenheit. Grease your loaf pan with vegetable oil and line it with parchment paper.
- In a medium size bowl, whisk to combine the flour, baking powder and salt. Set it aside.
- In another medium size bowl, mix together the yoghurt, orange juice and orange zest.
- In the bowl of your stand mixer (you can also use a hand held mixer) beat the eggs with the sugar for 2-3 minutes. Slowly add in the oil, followed by the vanilla (extract or powder).
- With your mixer speed on low, carefully add in the flour mixture and then add the yoghurt mixture. Be careful not to over mix.
- Pour the batter into your prepared loaf pan and bake in the middle rack of your oven for 60-65 minutes. See Recipe Notes
- Remove your cake from the oven and let it cool for approximately 10 minutes before removing it from the pan. Allow the cake to cool completely on a wire rack.
- While your cake is cooling prepare the glaze. Whisk the icing sugar and orange juice together until smooth and there are no clumps.
- Once your cake is completely cooled, drizzle the glaze over it, allowing it to drip down the sides of the cake.