Imagine a cake so moist, so wonderfully tangy, and so irresistibly aromatic that it transforms an ordinary day into a celebration of flavor. This Orange Yogurt Bundt Cake isn't just a dessert—it's a culinary experience that promises to elevate your baking game and impress even the most discerning sweet tooths. With its perfect balance of citrusy brightness and creamy richness, this cake is about to become your new go-to recipe for any occasion.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup of plain yogurt
- 1 cup of sugar
- 1/2 cup of vegetable oil
- 3 large eggs
- 2 cups of all-purpose flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- Zest of 1 orange
- 1/2 cup of fresh orange juice
- Powdered sugar for glazing
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with butter or non-stick cooking spray, ensuring all crevices are well-coated.
- In a large mixing bowl, combine the plain yogurt, sugar, vegetable oil, and eggs. Whisk together until the mixture is smooth and well-blended.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This helps eliminate any lumps and ensures even distribution of leavening agents.
- Grate the zest of one orange using a microplane or fine grater. Add the orange zest and fresh orange juice to the wet ingredients, stirring to incorporate fully.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
- Pour the batter into the prepared bundt pan, spreading it evenly with a spatula and smoothing the top.
- Place the pan in the preheated oven and bake for 45-50 minutes. To test 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 invert the cake onto a wire cooling rack. Gently tap the bottom of the pan if the cake doesn't release immediately.
- Once completely cooled, dust the top generously with powdered sugar using a fine-mesh sieve for an elegant finish.
- Slice and serve at room temperature. The cake can be stored covered at room temperature for up to 3 days.
Tips
- Room Temperature Matters: Ensure all ingredients like eggs and yogurt are at room temperature for smoother mixing and better cake texture.
- Grease Like a Pro: Use a pastry brush to meticulously coat every nook and cranny of your bundt pan to ensure easy cake release.
- Don't Overmix: Gentle folding is key! Overmixing can develop gluten and result in a tough, dense cake.
- Fresh is Best: Use fresh orange zest and juice for the most vibrant citrus flavor.
- Toothpick Test: Always check cake doneness with a toothpick - it should come out with just a few moist crumbs.
- Cooling is Crucial: Let the cake cool in the pan for 10-15 minutes before inverting to prevent breaking.
- Storage Tip: Keep the cake covered at room temperature for up to 3 days to maintain its moisture and freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 6g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 65mg
