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Orange cake topped with a glaze and candied orange peels sitting on a parchment lined cutting board surrounded by orange wedges and vrious other table settings.
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Orange Cake

This easy orange loaf cake recipe has a strong citrus flavor thanks to orange zest, juice, and an orange glaze. Olive oil and Greek yogurt ensure a moist and tender cake that lasts for several days.
Prep Time15 minutes
Cook Time50 minutes
cooling time10 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Mediterranean/American
Servings: 10
Author: Mark Beahm

Ingredients

For the Cake:

  • 1 cup granulated sugar (200g)
  • 2 tablespoons orange zest (from 3 oranges)
  • 3/4 cup Greek yogurt (170g)
  • 1/2 cup extra virgin olive oil (120mL)
  • 3 large eggs
  • 1/2 cup orange juice (120mL)
  • 1 3/4 cups all-purpose flour (210g)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt

For the Glaze:

  • 1 cup powdered sugar (125g)
  • 1 1/2 tablespoons orange juice
  • Candied Orange Peel (optional), to garnish

Instructions

  • Get ready. Preheat the oven to 350°F. Brush a standard (8 1/2-inch x 4 1/2-inch x 2 1/2-inch) loaf pan with olive oil or spray it with baking spray.
  • Mix the wet ingredients. In a large mixing bowl, combine the sugar and orange zest. Use your fingers to rub the zest into the sugar until the sugar is a light orange color and the zest is evenly distributed throughout. Add the Greek yogurt, olive oil, eggs, and orange juice and whisk to combine.
  • Make the batter. Add the flour, baking powder, baking soda, and salt. Stir gently with the whisk just until combined and no streaks of dry flour remain.
  • Bake the cake. Pour the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Cool. Let the cake cool in the pan for 10 minutes. Then, tip the cake out of the pan and onto a wire rack to finish cooling to room temperature.
  • Make the glaze. While the cake is cooling, make the glaze. Whisk together the powdered sugar and orange juice in a small bowl until smooth. The glaze should be thick but pourable. If it’s too thick, add more orange juice, 1 teaspoon at a time, to reach the desired consistency.
  • Glaze the cake. Pour the glaze over the top of the cake, allowing it to run down the sides. Let it set completely before slicing and serving. If you like, garnish with Candied Orange Peel.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
  • To store: Cover the cake and store at room temperature for up to 4 days. For even longer storage, wrap slices tightly and freeze them for up to three months; when you're ready to enjoy, just let them thaw at room temperature.
  • You can substitute a 1:1 gluten-free flour blend, just note that the cake may be more dense.

Nutrition

Calories: 330.8kcal | Carbohydrates: 50.3g | Protein: 5.5g | Fat: 12.4g | Saturated Fat: 2g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 8.4g | Trans Fat: 0.01g | Cholesterol: 49.9mg | Sodium: 201.8mg | Potassium: 77.3mg | Fiber: 0.7g | Sugar: 32.8g | Vitamin A: 88IU | Vitamin C: 4.4mg | Calcium: 65.6mg | Iron: 1.4mg

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