Description
This moist and flavorful Orange Loaf Cake is a perfect treat for any occasion. Made with Greek yogurt and fresh orange zest and juice, it delivers a refreshing citrus taste balanced with a tender crumb. The cake is easy to prepare, requiring simple mixing and baking, and can be dusted with icing sugar for an elegant finish.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup plain full-fat Greek yogurt
- 1 cup granulated sugar
- 3 eggs
- 1 tablespoon orange zest
- ¼ cup freshly squeezed orange juice
- 1 teaspoon vanilla extract
- ½ cup olive oil (or vegetable or canola oil)
Topping
- Icing sugar (for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8.5 x 4.5 inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined to ensure even distribution of leavening.
- Combine Wet Ingredients: In a large bowl, whisk the Greek yogurt, granulated sugar, eggs, orange zest, freshly squeezed orange juice, and vanilla extract until smooth. Then slowly whisk in the olive oil to incorporate fat evenly.
- Incorporate Dry Ingredients: Add the dry flour mixture to the yogurt mixture and gently stir just until combined. Avoid over-mixing to maintain a tender crumb.
- Pour and Bake: Pour the batter into the prepared loaf pan and place in the preheated oven. Bake for 50-55 minutes or until the top is deep golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 20 minutes. Then transfer it to a wire rack to cool completely. Dust with powdered icing sugar before serving or optionally drizzle with a glaze if desired.
Notes
- Use full-fat Greek yogurt for a richer texture and moist crumb.
- To make a simple glaze, mix ½ cup icing sugar with 1-2 tablespoons orange juice until smooth and drizzle over the cooled cake.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
