Orange Yogurt Cake Recipe

This orange yogurt cake recipe is a simple, everyday cake that delivers big flavor with minimal effort.

It is light, moist, and softly textured thanks to Greek yogurt and olive oil. Fresh orange zest and juice give the cake a bright citrus aroma that feels comforting and fresh at the same time.

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This is the kind of cake you can mix in one bowl, bake quickly, and enjoy with coffee, tea, or as a light dessert.

No fancy techniques, no special equipment, just a reliable orange yogurt cake that works every time.

Ingredients With Substitutions

Ingredient amounts are provided in the recipe card below.

Dry Ingredients

• All-purpose flour
  Can be replaced with a good-quality gluten-free all-purpose flour blend
• Baking powder
  Essential for lift
• Baking soda
  Works with yogurt and orange juice for softness
• Sugar
  Can be reduced slightly or replaced with coconut sugar
• Salt
  Enhances flavor

Wet Ingredients

• Egg
  For structure. For egg-free, substitute with 1 by 4 cup yogurt plus 1 teaspoon baking powder
• Greek yogurt
  Plain full-fat yogurt gives best moisture. Regular yogurt also works
• Olive oil
  Can be replaced with melted butter or avocado oil
• Orange zest and juice
  Fresh only for best flavor
• Vanilla extract
  Optional but recommended

Step-by-Step Instructions

Preparation

1. Preheat oven to 350 F or 180 C.
2. Line or grease an 8-inch round cake pan.

Make the Batter

3. In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
4. In a separate bowl, whisk egg, yogurt, olive oil, orange zest, orange juice, and vanilla until smooth.
5. Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix.

Bake

6. Transfer batter to prepared pan and spread evenly.
7. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

How to Serve and Store

Serving

• Serve plain for breakfast or snack
• Dust with powdered sugar for a simple dessert
• Add a light orange glaze for special occasions

Storage

• Store at room temperature in an airtight container for up to 2 days
• Refrigerate for up to 5 days
• Freeze slices for up to 1 month and thaw at room temperature

Expert Tips for Success

• Use fresh oranges for both zest and juice
• Zest the orange before juicing
• Do not overmix the batter or the cake may turn dense
• Check baking powder freshness to ensure proper rise
• Let the cake cool fully before slicing for best texture

Frequently Asked Questions

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