Super simple, moist and delicious, this orange cake combines yogurt with orange juice and zest, it's a breeze to make in one bowl and keeps well and fresh for days. The recipe uses a 9-inch (23 cm) round pan.
Course: cakes, desserts
Keyword: Orange cake
3 medium-sized eggs
¾ cup(5oz/150 grams)caster sugar (granulated is fine too)
1 cup(9oz/250 grams)plain yogurt
½ scant cup(3oz/90 grams)vegetable oil (I use canola oil)
1 tspvanilla extract
1(2oz/60 grams)orange, the juice
2oranges, the zest
1lemon, the zest
2 cups + 2 Tbsp(9oz/270 grams)all-purpose flour (see notes about the ingredients)
1 ½tspbaking powder
1(60 grams)orange, the juice
Easy caramelized orange peel (optional)
1orange, the peel
Preheat the oven to 345°F/175°C and grease or line with parchment paper a 9-inch (23 cm) round cake pan. A loose bottom pan would be perfect for this recipe.
Whisk eggs and sugar in large bowl until well combined.
Stir in yogurt, vegetable oil, vanilla extract, orange juice, orange zest and lemon zest. Mix until well combined and smooth.
In a separate bowl sift to whisk flour, salt and baking powder until well combined.
Add the dry ingredients to the wet ingredients and stir until just combined and you don't see any flour (don't over mix).
Pour into the prepared pan, level with a spatula and tap the sides of the cake pan to pop the bubbles just before you slip the cake into the oven.
Bake for about 30 minutes or until you insert atoothpick into the middle of the cake and it comes out clean. In my oven it takes 30 minutes flat, so make sure to take the cake out of the oven as soon as it's done.
Let the cake rest for about 10 minutes on a cooling rack, then remove it from the cake pan. This is easy if you used a lose bottom pan, otherwise turn the pan upside down and gently ease the cake out and onto the cooling rack or plate.
Orange glaze (syrup)
Place sugar and orange juice in a small sauce pan or a small pot, bring to the boil, and cook gently for 2-3 minutes until the sugar has dissolved. Let it rest for a couple of minutes, but make sure it's still runny when you brush the cake.
While the cake is still warm, using a brush or a spoon pour the glaze all over the top of the cake a little at a time, not all in one go. You want the syrup to penetrate the sponge and at the same you want to glaze the cake.
Serve the cake at room temperature. The top of the cake is sticky and delicate, make sure you slice it by using a sharp knife (not serrated). Enjoy!
Easy caramelized orange peel (optional):
Using a citrus peeler, peel the zest of an orange, place it in a small pot, cover with water, bring to the boil and cook until soft. Then drain the water, return the peel to pot, stir in 2 Tablespoon of sugar. Cook gently over medium heat until the sugar turns into a syrup and glazes the peel (it takes about 5 minutes). Transfer the orange peel to a plate (it's sticky and hot, be careful). After a couple of minutes, while it's still sticky and soft, you can use it to decorate the cake.
Flour: all-purpose flour, cake flour, and self-raising flour work fine (skip the baking powder if you use self-raising flour). I also tested the recipe with light whole-meal flour and it worked just fine.How to store cake orange cake leftovers: leftovers keep well for 4 days on the counter covered with a cake dome or in air-tight container if the temperature in the room is cold. Spooned & leveled: spoon the flour into the measuring cup (do not press it) than use the back of a knife to level off the top of the cup.
Nutrition facts: Please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition values are for 1 slice, without orange peel (assuming a cake cut into 10 slices).