Ingredients
Main Batter
- 3 large eggs (room temperature)
- ¾ cup (150 g) granulated sugar
- 1 cup plain yogurt (125 g cup used as measure)
- ½ cup vegetable oil
- Zest of 1 large orange
- ¼ cup fresh orange juice
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- Pinch of salt
For Finishing
- Powdered sugar, for dusting
Tools You’ll Need
- Mixing bowls
- Whisk or hand mixer
- 9-inch (22–24 cm) round cake pan
- Parchment paper or butter & flour
How to Make Orange Yogurt Cake
Prepare the Pan and Oven
Preheat your oven to 170°C / 340°F.
Grease a round cake pan and lightly flour it, or line the bottom with parchment paper.
Mix the Wet Ingredients
In a large bowl, whisk the eggs and sugar until pale and slightly fluffy.
Add the yogurt and mix until smooth.
Slowly pour in the oil while whisking. Add orange zest and orange juice. Mix well.
Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix—this keeps the cake soft.
Bake the Cake
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until:
- The top is golden
- A toothpick inserted in the center comes out clean
Let the cake cool in the pan for 10 minutes, then transfer to a rack.
Finish and Serve
Once fully cooled, dust generously with powdered sugar.
Slice into wedges just like in the photo and serve.
Why This Cake Is So Loved
- Extremely soft and moist crumb
- Fresh orange aroma
- No butter needed
- Perfect with tea or coffee
- Tastes better the next day
This cake proves that simple recipes are often the best.
Tips for Best Results
- Use full-fat yogurt for extra moisture
- Do not overbake—check at 35 minutes
- Let the cake cool before slicing
- Fresh orange zest makes a big difference
Easy Variations
Lemon Yogurt Cake
Replace orange juice and zest with lemon.
Coconut Orange Cake
Add ½ cup shredded coconut to the batter.
Orange Almond Cake
Replace ¼ cup flour with almond flour.
Sugar Syrup Version
Brush the warm cake with orange juice mixed with a little sugar for extra moisture.
Storage Instructions
- Room temperature: up to 3 days (covered)
- Refrigerator: up to 5 days
- Freezer: up to 2 months (wrap tightly)
Serving Ideas
- With tea or coffee ☕
- Light dessert after dinner
- Breakfast cake with yogurt
- Dust with extra sugar before serving
Final Thoughts
This Classic Orange Yogurt Cake is exactly the type of dessert shown in your image: rustic, comforting, and incredibly easy. No frosting needed, no decoration required—just a soft, golden cake that everyone loves.