French Orange Yoghurt Cake
A classic, one-bowl French orange yogurt cake that is incredibly moist, light, and zesty. Made with simple pantry staples and zero butter, this foolproof loaf stays tender for days and pairs perfectly with afternoon tea.
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 your oven to 180°C (350°F). Grease and line a standard loaf tin (approx. 26cm x 13cm) with baking paper, leaving a slight overhang on the sides for easy removal.
- In a large mixing bowl, add the caster sugar, vegetable oil, Greek yogurt, and room-temperature eggs. Whisk vigorously by hand until the mixture is completely smooth, pale, and well combined.
- Whisk in the freshly squeezed orange juice and the finely grated orange zest until distributed evenly through the liquid base.
- Sift the plain flour and baking powder directly into the bowl with the wet ingredients. Switch to a spatula or use your whisk gently to fold the mixture just until the flour disappears and a smooth, thick batter forms. Do not overmix.
- Pour the batter into your prepared loaf tin, smoothing out the top. Bake in the center of the oven for 40 to 45 minutes. (If the top is browning too quickly at the 30-minute mark but the center is still wet, loosely tent a piece of foil over the top). The cake is done when a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then use the baking paper handles to lift it onto a wire rack to cool completely. Dust with a little icing sugar right before slicing and serving.
Video
Notes
- Yogurt Selection: For the absolute best texture, use a thick, full-fat Greek yogurt. If you only have regular plain yogurt, strain it through a paper towel or fine mesh sieve for a few minutes to remove excess liquid whey before measuring. Avoid flavored or overly watery yogurts, as they can alter the chemistry and bake time of the batter.
- Preventing the Cake from Sticking: Because this cake is incredibly moist, it can sometimes stick to the corners of the tin. Always grease your tin and line it with baking paper. Leaving an extra inch of baking paper overhanging the long sides creates "handles" that let you lift the cooled cake out cleanly without it breaking.
- The "Toothpick" Test: When testing the center of the loaf with a skewer or toothpick, a few tiny, moist crumbs are perfectly fine! However, if you see wet, shiny batter on the stick, it needs more time. If the top is already deep golden brown, simply tent it loosely with aluminum foil and check again in 5-minute increments.
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Substitutions & Alterations:
- Flour: If swapping plain flour for self-raising flour, remember to omit the baking powder entirely to avoid the cake overflowing in your oven.
- Why Weighing Your Flour Matters: If you are using measuring cups instead of a kitchen scale, fluff your flour with a fork first, then spoon it gently into the cup and level it off with a knife. Packing flour directly from the bag into a measuring cup can accidentally add up to 25% more flour, making the cake heavy and dry.
Nutrition
Serving: 1SliceCalories: 338kcalProtein: 4.9gFat: 15.7gSaturated Fat: 2.1gCholesterol: 47mgSodium: 125mg
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