Greek yogourt cake with orange

Greek yogourt cake with orange

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.

Greek yogourt cake with orange

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.

Greek yogourt cake with orange

Helpful hints

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.

Greek yogourt cake with orange

Pin this recipe if you like it!

Greek yogourt cake with orange
Greek yogourt cake with orange

Looking for more simple cake recipes? We’ve got these that we think you’ll love!

Marble cake

Orange and cranberry olive oil cake

Blueberry almond cake

We love hearing from you!  If you have made our recipes, or if you have a question or comment, or simply want to say Hi!,  please leave a comment below!

Greek yogourt cake with orange
A simple and moist cake made with Greek yogourt and orange

Greek yogourt cake with orange

A simple and delicious Greek yogourt cake with a burst of orange flavour
4.60 from 5 votes
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Course: Dessert
Cuisine: Greek
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes
Servings: 1 loaf cake
Author: Mia Kouppa


  • 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

Orange glaze

  • 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.
  • Enjoy!


All ingredients should be at room temperature.  Eggs and yogourt should sit outside of the refrigerator for approximately 1 hour before starting to bake.  This ensures a smooth batter, and will create a fluffier cake.
Test your cake for doneness with a toothpick; if it comes out clean then your cake is ready. If you notice your cake is browning too much on top while baking, cover it loosely with a piece of aluminum foil. Remember, this is a dense but moist cake and will take at least a full hour to bake.
The cake can be kept at room temperature for 3-4 days.  It also freezes very well. Freeze your cake before topping with the glaze.  To serve, let sit at room temperature, then drizzle with glaze.

Thanks for sharing!


  1. popsiclesociety says:

    It looks absolutely delicious! I love all the sweets with yogurt especially Greek yogurt 😋

    1. miakouppa says:

      Thank you so much!! Really hope that you give this a try. We think you’ll love it! xoxo

  2. Dorothy's New Vintage Kitchen says:

    I can smell this baking all the way here!

    1. miakouppa says:

      Thanks Dorothy! It really is a delicious and fragrant cake! xoxo

  3. Natalie E Buddo says:

    Can I use butter instead of oil?

    1. miakouppa says:

      Hi Natalie! We’ve never tried the cake with butter so can’t be sure how it would work out. Often time the substitutions between oil and butter are not equal. xoxo Helen & Billie

  4. Diane Huchkewich says:

    Making this tonight for my Greek friends celebrating their independence!!!!!!

    1. miakouppa says:

      Amazing!! Hope that everyone loved it 🙂 xox Helen & Billie

  5. I made this cake over the weekend – it was absolutely divine !!! The cake was so moist and yummy. It was perfect with a cup of coffee or tea. I forgot to add the orange rind but I can imagine the extra flavour it would bring to the cake (the orange flavour is subtle without it, but still delicious). Thank you for a lovely recipe! Can’t wait to make it again x

    1. miakouppa says:

      So happy that you tried the cake and loved it Anita! Thank you so much for taking the time to let us know. xoxo Helen & Billie

  6. Hi Mia Kouppa, Can’t thank you enough for this recipe. I have been looking for a long time about greek yogurt cake recipe and when I tried your recipe – the test was perfect. Just the way I like it. Thanks once again.

    1. miakouppa says:

      So happy to hear that Winni!! We love that you love this cake! It’s certainly one of our most popular recipes, and one of our favourites 🙂 Hope you find more to love here on our website! xoxo Helen & Billie

  7. Anushka Singh says:

    This is Great Post for me. now, i’m Learned from your article. thanks for sharing this kinda information’s for me. i glad with your Article!.

    1. miakouppa says:

      So happy you enjoy!! Helen & Billie

  8. Can this be made using gluten free flour?

    1. miakouppa says:

      Hi Ange! We never have so can’t be certain how it would work out…but our guess is that it would be just fine! Let us know! Enjoy! xoxo Helen & Billie

  9. Stephanie Kenyon says:

    What size loaf pan, please? 9″ x 5″ or 4″ x 8″?

    1. miakouppa says:

      Hi Stephanie! We used an 8 x 4 inch loaf pan in this recipe. Enjoy!! Helen & Billie

  10. pinatacakeonline says:

    Hi, Your information is Really True and The Content is So Nice, Useful. It was perfect with a cup of coffee or tea. I forgot to add the orange rind but I can imagine the extra flavor it would bring to the cake. Order Best Cake Visit: Thanks For Sharing, I Hope You Share another Blog.

    1. miakouppa says:

      Thank you very much. xoxo Helen & Billie

  11. Priya Kadam says:

    I am already in love with this recipe.. can’t wait enough to try it. Just hoping I prepare it well by following all instructions.

    1. miakouppa says:

      Yay!! We’re sure it will turn out great Priya! Hoping that you love our recipe! Let us know 🙂 xoxo Helen & Billie

  12. It looks so yummy and delicious.. I will definitely try this recipe and share my comments! You know I am not a good cook but will put my efforts for the same !

    1. miakouppa says:

      Thanks so much for trying our recipe! Will look forward to hearing how it works out xoxo Helen & Billie

  13. alisha sharma says:

    Thanks for your blog. The information which you have shared is really useful for us.

    1. miakouppa says:

      We are so happy to hear that! Thanks!

    1. miakouppa says:

      Thank you so much!

  14. Made this for the second time today. My family and I finished the first one in less than a few hours. So moist and full of orange flavor.

    1. miakouppa says:

      This makes us so happy! Thanks for trying our recipe Demetra and we are thrilled that you and your family loved the cake! Happy New Year! xoxo Helen & Billie

  15. Hey, how do you get so much knowledge, well you deserve big shoutout. Can we share your ideas on our website too. Like this is one of our page of Cabana Decorations at Home

    1. miakouppa says:

      Thank you so much!

  16. I’m sure olive oil will be just as good, veggie oil is an inflammatory oil , have you ever made with olive oil?

    1. miakouppa says:

      We often bake with olive oil and you are right, that would work really well in this recipe too. Feel free to swap out the oil for any oil you prefer. Will be delicious! xoxo Helen & Billie

  17. Irich photography says:

    Thanks for the blog3 stars

    1. miakouppa says:

      Thank YOU for being here with us! Hope you find much to enjoy 🙂 xoxo Helen & Billie

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