• Preheat the oven to 350°F (177°C). Grease an 8-inch round cake pan, line it with the parchment paper and set it aside.
• Sift together flour, baking powder, baking soda, and salt. Whisk well.
• In a mixing bowl, whisk together oil, yogurt, and sugar until well combined and smooth. Add orange juice, orange zest, vanilla extract, and orange extract; mix well.
• Now add dry ingredients into wet and mix until just combined. Do not overmix.
• Pour batter into the cake pan and bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.
• Remove from the oven and place the cake pan on the cooling rack. Let the cake cool completely in the cake pan before removing it.

Serving Suggestions

• Orange Yogurt Cake is very flavorful, and there is no need for frosting the cake with any frosting.
• However, I love to top the cake with a light and mildly sweet whipped cream. It makes the cake absolutely decadent.
• But you can ice the cake with your preferred frosting.
• Dust the cake with some icing sugar, slice, and serve to keep it simple.
• Serve the cake slice with a dollop of whipped cream or a scoop of ice cream. 
• You can also cut the cake into two horizontal layers and fill the frosting in between the cake layers.

Storing and Freezing

• Store the cake at room temperature in an airtight container for up to 3 days. But if you top the cake with whipped cream or any other frosting, refrigerate the cake.
• Refrigerate the cake for up to 5 days. If the cake is refrigerated, bring it to room temperature before serving.
• If you want to freeze it, let it cool completely. Wrap the cake tightly with freezer-safe plastic wrap or place it in the freezer bag. Freeze the cake for up to a month. Then thaw the cake completely before serving and frosting.