This delightful Yogurt Orange Cake combines the bright, zesty flavor of fresh oranges with the creamy richness of yogurt for a dessert that is both light and satisfying. The batter is airy and smooth, resulting in a cake with a tender crumb that melts in your mouth. Topped with a simple glaze made from reserved orange zest and yogurt, it offers a perfect balance of sweet and tart notes. Ideal for afternoon tea, brunch gatherings, or as a comforting treat after dinner, this recipe relies on pantry staples to create an elegant homemade dessert. It is vegetarian-friendly and easy to prepare, making it a wonderful choice for any occasion where you want to serve something special without spending hours in the kitchen.
Yogurt Orange Cake
Description
This delightful Yogurt Orange Cake combines the bright, zesty flavor of fresh oranges with the creamy richness of yogurt for a dessert that is both light and satisfying. The batter is airy and smooth, resulting in a cake with a tender crumb that melts in your mouth. Topped with a simple glaze made from reserved orange zest and yogurt, it offers a perfect balance of sweet and tart notes. Ideal for afternoon tea, brunch gatherings, or as a comforting treat after dinner, this recipe relies on pantry staples to create an elegant homemade dessert. It is vegetarian-friendly and easy to prepare, making it a wonderful choice for any occasion where you want to serve something special without spending hours in the kitchen.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Cream butter and sugar in a large bowl until light and fluffy.
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Beat in egg yolks one at a time, ensuring each is fully incorporated before adding the next.
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Grate the zest from the orange and squeeze out the juice.
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Reserve 1/2 teaspoon of the orange zest and 1 tablespoon of the orange juice for the glaze.
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Add the remaining orange zest and juice to the creamed butter mixture along with 1 cup of yogurt; beat well until combined.
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Sift together flour, baking powder, baking soda, and salt in a separate bowl.
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Stir the dry ingredients into the wet mixture, beating well until smooth.
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In a clean bowl, beat egg whites until stiff peaks form.
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Gently fold the beaten egg whites into the batter.
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Butter a 1-quart tube pan and dust lightly with flour, tapping out excess.
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Pour the batter into the prepared pan.
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Bake for 45 to 50 minutes, or until a cake tester inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
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While the cake cools, sift powdered sugar into a small bowl.
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Mix the reserved orange zest, orange juice, and remaining 1/4 cup yogurt into the powdered sugar to form a smooth glaze.
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Spread the glaze evenly over the cooled cake and allow it to harden slightly before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 352.4kcal
- % Daily Value *
- Total Fat 39.2g61%
- Saturated Fat 12.5g63%
- Cholesterol 0.0mg0%
- Sodium 581.7mg25%
- Total Carbohydrate 0.5g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.
Substitutions: You can substitute the plain yogurt with buttermilk for a similar tangy flavor. If you prefer a richer taste, use full-fat yogurt instead of low-fat.
Pan Tip: If you do not have a tube pan, you can bake this in a standard 9-inch round cake pan or a bundt pan. Adjust baking time slightly if using a different pan shape, checking for doneness a few minutes earlier.
Serving: This cake pairs beautifully with a cup of coffee or tea. For a festive touch, garnish with fresh orange slices or candied orange peel.
