Orange Yogurt Cake

With its subtle citrus flavor, this orange yogurt cake makes a delicious dessert. You can sprinkle it with confectioners sugar and top it with fresh fruit or drizzle an orange glaze over the top. The cake will be a hit however you garnish it!

This is an easy cake to pull together. While it is perfect as a spring dessert, it’s good any time of year.

This recipe makes 8 – 10 servings.

Tips

• You can substitute Grand Marnier or orange juice for the Cointreau.

Ingredients

You need the following ingredients to make this orange yogurt cake.

Cake Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 2/3 cup neutral oil, such as canola oil
• 1 1/4 cups plain whole milk Greek yogurt, at room temperature
• 2 teaspoons Cointreau
• Zest from one orange (about 1 teaspoon)

Orange Glaze

• 1 cup confectioners sugar (powdered sugar)
• 2 tablespoons fresh-squeezed orange juice
• 1 teaspoon orange zest

Directions

Butter the bottom and sides of a 9-inch springform pan. Add a round piece of parchment paper to bottom of the pan (it should fully cover the bottom) and butter the paper. Set the pan aside for later.

Preheat the oven to 350 degrees.

Sift together the flour, baking powder, baking soda, and salt into a bowl and set it aside.

Add the sugar and eggs to the bowl of a stand mixer fitted with a whip attachment and beat them on medium speed until light and fluffy (about 3 – 5 minutes). If you use an electric hand mixer it will take 5 – 8 minutes.

Turn the mixer down to the lowest speed and slowly drizzle the oil into the sugar and eggs mixture, blending it until it is just incorporated. Do not put the oil in all at once, to ensure that the mixture stays light and fluffy.

Add the yogurt, Cointreau, and orange zest to the bowl and blend on a low speed until just incorporated.

Scoop the batter into the prepared baking pan. Using a spatula, spread it into an even layer.

Bake the cake until it turns golden brown and a toothpick stuck into the center comes out clean (about 35 – 45 minutes).

Cool the cake in the pan resting on a wire rack for 10 – 20 minutes. Remove the side of the pan and cool the cake completely, then remove the bottom and the parchment paper.

To make an orange glaze, stir the confectioners sugar, orange juice, and orange zest together in a medium bowl. Drizzle the glaze over the cake.

I served the cake with confectioners sugar and topped it with a mix of frozen raspberries (thawed and blended with granulated sugar to make a sauce), fresh mango pieces, and fresh strawberry slices. I added a spoonful of whipped cream.

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