Delicious Yogurt Cake
Yogurt Cake topped with homemade whipped cream and fresh berries is the perfect dessert component for brunch.
I am in love with this fabulous yogurt cake. This is not an overly sweet, but it has really complex flavors. It has just a hint of orange by using both freshly squeezed orange juice and orange zest. The combination of this subtle orange flavor, with the yogurt is divine!
Our yogurt cake is a great addition to brunch served with freshly made whipped cream and fresh berries.
Ingredients
Here’s what you’ll need to make this recipe:
- all-purpose flour
- baking powder
- kosher salt
- vanilla yogurt
- granulated sugar
- eggs
- grated orange zest
- pure vanilla extract
- vegetable oil
- freshly squeezed orange juice
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Instructions
This is meant to be a brief overview of how to make bacon cheddar scones. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
- Preheat the oven to 350-degrees F. Prepare a deep 8″ round cake pan with an 8″ round Silpat mat by greasing and flouring.
- In a medium mixing bowl, sift the flour, baking powder and salt.
- In an electric mixer fitted with the whisk attachment, combine the vanilla yogurt, granulated sugar eggs, orange zest, vanilla extract and orange juice.
- With the mixer on low, slowly add the flour mixture to the wet ingredients.
- Remove the bowl from the mixer and use a spoonula to fold the oil into the batter.
- Pour the batter into the prepared pan and bake for 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Set onto a cooling rack for 10 minutes before turning out to cool completely.
- Top with homemade whipped cream and fresh berries.
Equipment
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- Measuring Spoons
- Liquid Measuring Cup and Dry Measuring Cups
- Mixing Bowls
- Microplane (for zesting)
- 9″ Round Cake Pans
- round Silpat mats or parchment paper
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Frequently Asked Questions
For this yogurt cake recipe, I use vanilla whole milk yogurt. You can also use plain yogurt, but I love the subtle combination of the vanilla and orange together in this yogurt cake.
The key to a soft moist cake is the fat that you add to it, such as butter, oil, sour cream or yogurt. The acidity in the yogurt also helps the cake to rise.
Parchment paper cut into a circle will work, but I prefer to use round Silpat mat to keep the cake from sticking. Grease and flour the sides of the pan as an extra precaution.
Recipe Variations
Because we test all our recipes, we recommend that you make them once just as it is without substitutions or changes. Sometimes variations can go awry.
Making our yogurt cake recipe as we have tested it will yield the best results. If you really want to get creative, here are some ideas for variations that might work well. (Please note, we have not tested these variations).
- Substitute lemon zest and juice instead of orange zest and juice.
- Drizzle a simple glaze made with a mixture of powdered sugar, milk and orange zest instead of whipped cream.
PIN FOR LATER
More Delicious Brunch Recipes
from left to right:
- Strawberry Breakfast Parfait
- Blueberry Banana Breakfast Cookies
- Pomegranate Salad Dressing
- Cheesy Sausage Breakfast Bundt
Yogurt Cake
This yogurt cake recipe is one you’ll want to make again and again because it’s just so delicious! Make me smile and give this awesome recipe a 5 star rating!
Yogurt Cake
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Ingredients
- 1-3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup vanilla yogurt
- 1-1/3 cups granulated sugar
- 1/3 cup freshly squeezed orange juice
- 3 extra large eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons grated orange zest
- 1/2 cup vegetable oil
Instructions
- Preheat the oven to 350-degrees F.
- Prepare a deep 8″ round cake pan with an 8″ round Silpat mat by greasing and flouring.
- In a medium mixing bowl, sift the flour, baking powder and salt.1-3/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt
- In an electric mixer fitted with the whisk attachment, combine the vanilla yogurt, granulated sugar eggs, orange zest, vanilla extract and orange juice.1 cup vanilla yogurt, 1-1/3 cups granulated sugar, 1/3 cup freshly squeezed orange juice, 3 extra large eggs, 1/2 teaspoon vanilla extract, 2 teaspoons grated orange zest
- With the mixer on low, slowly add the flour mixture to the wet ingredients. Remove the bowl from the mixer and use a spoonula to fold the oil into the batter.1/2 cup vegetable oil
- Pour the batter into the prepared pan and bake for 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Set onto a cooling rack for 10 minutes before turning out to cool completely.
Equipment
- Microplane (for zesting)
- round Silpat mats or parchment paper
This cake is really delicous, so moist and yummy. Thanks for the reicpe!
Oh! Never heard of rum buns but they sound amazing!
I love it! Thanks for stopping by Jeanine!
My grandmother used to make cakes like that! What a sweet memory, thank you!
I so appreciate you stopping by Susan!
What’s not to love about that?! Thanks for visiting Mia!
I think it’s so fun coming up with new recipes to try!
Thanks for visiting Rhonda. 🙂
I hope you get a chance to make it soon Tamara!
Thanks so much for visiting today!
Monkey bread is so yummy! Thanks for stopping by Adina!