Orange Loaf Cake -

Orange Loaf Cake

Unbelievably moist and bursting with fresh orange flavor, this simple orange loaf cake is made with olive oil and yogurt for a healthier, easy to make, treat.

Course Breakfast, Dessert, Snack

Cuisine Mediterranean

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 281kcal

Author Ann Otis

Equipment

1 8.5 x 4.5 inch loaf pan

Ingredients

1.5 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup plain full-fat Greek yogurt *see note
1 cup granulated sugar
3 eggs
1 tablespoon orange zest
1/4 cup freshly squeezed orange juice
1 teaspoon vanilla extract
1/2 cup olive oil or vegetable or canola oil
icing sugar for dusting

US Customary - Metric

Instructions

Preheat the oven to 350. Grease and flour an 8.5 x 4.5 inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, combine yogurt, sugar, eggs, orange zest, orange juice, and vanilla. Whisk in the olive oil.
Add the dry ingredients to the yogurt mixture and stir to combine. Do not over-mix.
Pour the batter into the loaf pan and bake in the preheated oven for 50-55 minutes until the top is deep golden brown and a toothpick inserted in the center comes out clean.
Let cool in the pan for about 20 minutes and then transfer to a wire rack to cool completely. Dust with powdered sugar if desired, or drizzle with optional glaze (see recipe notes).

Video

Notes

Optional glaze: to make a glaze to drizzle over the cake, whisk together 1 cup of icing sugar and 2-3 tablespoons freshly squeezed orange juice. If the mixture is too thick, add a little more orange juice until you reach a drizzling consistency. Drizzle over the completely cooled cake. (note: nutrition information does not include optional glaze.)

Note: I prefer plain Greek yogurt in this cake, but have also used regular plain yogurt with success. Whether you use regular or Greek yogurt, opt for full-fat as opposed to nonfat or low-fat yogurt, which are much more watery and will throw off you liquid-to-dry-ingredient ratio.

Nutrition