Orange Yogurt Cake (Easy Eggless Orange Cake Recipe)
This Orange Yogurt Cake is a simple yet elegant eggless cake made with yogurt, fresh orange juice, and orange zest. It is soft, moist, fluffy, and full of bright citrus flavor. Perfect for afternoon tea, brunch, celebrations, or whenever you’re craving an easy homemade orange cake.
Servings: 12
Ingredients
- 1½ cups (180g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓ cup (80ml) oil (any neutral flavored)
- 1 cup (240g) plain yogurt
- ¾ cup (150g) granulated sugar
- 2 tablespoon (30ml) fresh orange juice
- Zest of one orange
- 1 tsp pure vanilla extract
- ¼ tsp orange extract (optional)
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan, line it with parchment paper, and set aside.
- Combine flour, baking powder, baking soda, and salt in a medium bowl. Whisk well.
- In a large mixing bowl, whisk together oil, yogurt, and sugar until well combined and smooth.
- Then add orange juice, orange zest, vanilla extract, and orange extract. Whisk until everything is well combined.
- Now add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Pour the cake batter into the prepared cake pan and bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and place the pan on the cooling rack. Let the cake cool completely in the cake pan before removing and slicing.
Serving Suggestions
- This cake is delicious on its own because the fresh orange flavor truly shines. Here are some serving ideas:
- Dust with icing sugar for a simple finish.
- Serve with lightly sweetened whipped cream.
- Top with vanilla buttercream.
- Frost with cream cheese frosting.
- Add a citrus glaze for extra orange flavor.
- Serve with vanilla ice cream.
- Pair with tea, coffee, or hot chocolate.
Storing Suggestions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Store for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezer: Wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe container or bag. Freeze for up to 1 month. Thaw overnight in the refrigerator or at room temperature before serving.
Notes
- Measure Flour Correctly: Too much flour can make the cake dense and dry. A kitchen scale provides the most accurate measurement.
- Bring Ingredients to Room Temperature: Room-temperature yogurt mixes more evenly and creates a smoother batter.
- Use Fresh Orange Zest: Most of the orange flavor comes from the zest, not the juice. Always use freshly grated zest.
- Do Not Overmix: Mix only until the flour disappears. Overmixing can create a tough cake.
- Check for Doneness Early: Since oven temperatures vary, begin checking around the 25-minute mark.
- Allow the Cake to Cool Completely: Cooling helps the crumb set properly and prevents breakage.
- Enhance the Orange Flavor: Add orange extract or brush the warm cake lightly with orange syrup for extra citrus flavor.
Nutrition (Approximate Values)
Calories : 173kcalCarbohydrates : 25gProtein : 2gFat : 7gSaturated Fat : 1gPolyunsaturated Fat : 2gMonounsaturated Fat : 4gTrans Fat : 0.02gCholesterol : 3mgSodium : 24mgPotassium : 53mgFiber : 0.4gSugar : 14gVitamin A : 25IUVitamin C : 1mgCalcium : 32mgIron : 1mg
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