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A simple and moist cake made with Greek yogourt and orange
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4.60 from 5 votes

Greek yogourt cake with orange

A simple and delicious Greek yogourt cake with a burst of orange flavour
Prep Time25 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Greek
Servings: 1 loaf cake
Author: Mia Kouppa

Equipment

  • Loaf pan
  • Stand mixer or hand held mixer

Ingredients

  • 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

Instructions

  • 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!

Notes

 
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.