Classic French cake with beautiful golden outside and soft and moist on inside, delicious citrusy flavour. It will become your favourite cake recipe.
Orange Yoghurt cake or Gateau au Yaourt orange is a classic French cake and one of my absolute favourite. One of the must bake cake during winters, this orange cake is golden on outside and very soft moist inside.
The citrus flavour is amazing without overpowering. And my favourite part, it smells divine when baking. You will definitely love this, and it might become one of your favourite cakes like its mine.
The amazing thing about this orange yoghurt cake is that there is no butter, it replaced by yoghurt and oil. This makes it healthy and low in saturated fat but that is without compromising the taste. And because it’s so light it can be enjoyed anytime of the day morning tea or afternoon tea.
Some people like to serve it with cream on the side, while others enjoy it with bit of orange syrup or warm marmalade. I like it on its own, just with a cup of tea!
Ingridients for Orange Yoghurt Cake
To make this orange yoghurt cake you will these ingredients:
Plain Flour – I used plain flour and added baking powder. You can also use same quantity of self raising flour while omitting baking powder.
Yoghurt – The yoghurt used in the recipe is Greek yoghurt but you can use any plain yoghurt. You can also use low fat yoghurt.
Oil – any neutral tasting vegetable oil works such as canola oil, you can use olive oil too.
Orange – the most essential part of the recipe. I used navel orange, it has nice, sweet citrus flavour. We need zest and juice from the orange.
Eggs – 2 eggs at room temperature. The eggs at room temperature get mixed evenly resulting in smooth batter. The eggs straight from fridge sometimes curdle the mixture. Allow the eggs to be at room temperature or alternatively put them in tap water for few minutes.
Sugar – Caster sugar is needed for the cake and little bit of icing sugar to dust on the top( but that’s optional)
How to Make French Orange Yoghurt Cake
The recipe for making French orange yoghurt cake is very simple. No stand mixers or beater required, just a whisk would do and everything gets mixed up in one bowl.
- Combine Sugar, oil, yoghurt and eggs. Using a whisk mix untill smooth.
- Sift flour and baking powder and add them to the mixture. Pour orange juice in and add orange zest too. Mix until smooth batter is formed.
- Bake for around 40-45 mins.
Traditionally this cake is baked in loaf tin but you can use Bundt mould or choose any tin of your choice.
Watch How to Make It
STORING ORANGE YOGHURT CAKE
Orange yoghurt cake can stay at room temperature for up to 2 days and its stays moist and fresh. You can keep it refrigerated in an airtight container for up to 3-4 days. To freeze wrap it in a cling wrap and freeze for up to a month. Thaw it before eating and you can also heat it in microwave for few seconds.
Other Cake Recipes to Try
Strawberry Cake
Carrot Walnut Cake
Lemon Blueberry Loaf Cake
Lemon Loaf Cake
Marble Cake
French Orange Yoghurt Cake
Ingredients
- 2 cups Plain flour
- 2 tsp Baking Powder
- 1 cup Caster Sugar
- ¾ cup oil
- 2 Eggs
- 1 cup Plain Yoghurt or Greek Yoghurt
- ¼ cup Freshly squeezed orange juice
- ½ tsp Orange Zest
- 1 tbsp Icing Sugar Optional for dusting
Instructions
- Preheat oven to 180°C or 350°F fan forced and line a rectangular baking tin with baking paper.
- Sift flour and baking powder together and set aside.
- In a mixing bowl add yoghurt, oil, eggs and caster sugar. Mix well with a whisk untill its creamy.
- Add sifted flour and orange juice. Using a grater peel rind of the orange and add it in.
- Mix all the ingredients well until the mixture is smooth.
- Pour it in the pan and bake for around 40 minutes or until the skewer comes out clean. Allow the cake to cool down before dusting icing sugar.
This is my favourite cake to make. I made this several time hence had to post the review about it. It turns out perfect every single time. Thanks for sharinh this recipe !
Very nice recipe. Love this cake with delicious hint of citrus. It smells amazing and is very soft and fluffy.
Thankyou ! I love the citrusy smell too when its baking, its lovely.
The best cake ever !!! I love it, its so moist and light. Never knew a cake could be so nice without butter.
Thankyou !! Really nice to hear that you liked the cake and it turned out good.
I’d like to make this cake but am unsure as to what size tin to use. Ideally I’d like to use a 3lb loaf tin but I’m wondering if I need to use a smaller one. Any help would be greatly appreciated!
Hi Judith, Apologies for late response. My loaf tin is 26.5cm x 13.5cm x 6.5cm. I bake this cake in this tin and it fits perfectly. I think 3lb loaf tin would be probably too big for this. I hope this helps.