Prepare to transform your baking game with the most irresistible Orange Yogurt Pound Cake that will make your taste buds dance with delight! This isn't just another cake recipe - it's a magical blend of tangy orange zest, creamy yogurt, and perfectly moist texture that will have your family and friends begging for seconds. Whether you're a seasoned baker or a kitchen newbie, this foolproof recipe promises to deliver a show-stopping dessert that looks like it came straight from a professional bakery.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup plain yogurt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, whisk together the plain yogurt, granulated sugar, vegetable oil, eggs, grated orange zest, and vanilla extract until smooth and well combined. Ensure all wet ingredients are thoroughly integrated.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently with a spatula. Mix until just combined, being careful not to overmix, which can result in a dense, tough cake.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface. Tap the pan gently on the counter to release any air bubbles.
- Place the pan in the preheated oven and bake for 50-60 minutes. To test for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set and makes removal easier.
- Carefully turn out the cake onto a wire cooling rack and allow it to cool completely before slicing. This prevents the cake from breaking and helps set its structure.
- Optional: Once cooled, dust with powdered sugar or drizzle with an orange glaze for extra flavor and presentation.
Tips
- Room Temperature Ingredients: Ensure eggs, yogurt, and other ingredients are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Gently fold dry ingredients into wet ingredients to maintain a light, tender crumb. Overmixing can lead to a tough, dense cake.
- Zest Matters: Use fresh orange zest for the most vibrant citrus flavor. Avoid the white pith, which can add bitterness.
- Pan Preparation: Grease and flour your pan thoroughly or use parchment paper to ensure easy cake removal.
- Oven Accuracy: Use an oven thermometer to confirm the correct baking temperature, as many home ovens can be slightly off.
- Cooling is Crucial: Allow the cake to cool completely before slicing to help it set and prevent crumbling.
- Storage Tip: Wrap the cooled cake in plastic wrap or store in an airtight container to maintain moisture for up to 3-4 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 6g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 55mg
