Orange and Yogurt Pound Cake, a fragrant, soft, and delicious cake perfect for everyday breakfast and snacks. The recipe is very simple and, like the chocolate chip pound cake, I also used yogurt in this version. In addition to yogurt, I used orange juice and zest and replaced butter with oil. The result is an incredibly soft and citrusy orange pound cake. If you want to enrich it, you can also add cinnamon or dark chocolate chips. Curious to find out how to make it? Then read the recipe, because the Orange and Yogurt Pound Cake will be ready in a click!
If you are interested in other breakfast cake recipes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 374.78 (Kcal)
- Carbohydrates 54.38 (g) of which sugars 24.71 (g)
- Proteins 8.00 (g)
- Fat 15.51 (g) of which saturated 2.76 (g)of which unsaturated 12.03 (g)
- Fibers 0.92 (g)
- Sodium 41.47 (mg)
Indicative values for a portion of 111 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs
- 125 g sugar
- 80 g vegetable oil
- 125 g plain yogurt
- 1/4 cup orange juice (with zest)
- 1 cup all-purpose flour
- 1 packet baking powder
Tools
- Citrus Juicer
- Mixer
- Bowl
- Pound Cake Pan 10×4 inches
Steps
First, extract the juice and zest from an untreated orange and set aside. Then, beat the eggs with the sugar using an electric mixer until they are fluffy and frothy. Then, slowly add the oil while continuing to mix with the mixer until the mixture is combined. Next, add the orange zest and yogurt, continuing to blend with the electric mixer.
Then incorporate the flour and baking powder while continuing to mix, and finally, add the orange juice. Work the batter with the mixer until the ingredients are well blended and you have a smooth, lump-free mixture.
Pour the batter into a 10 x 4 inches pound cake pan lined with parchment paper. Bake in a preheated static oven at 350°F for 45 minutes, performing a toothpick test to check for doneness. Every oven is different, so cooking times are relative and vary based on the type of oven you have.
Once the baking time has elapsed, remove from the oven and let cool. Then, take the cake out of the pan and sprinkle with powdered sugar.
Storage and Tips for Orange and Yogurt Pound Cake
The orange and yogurt pound cake can be stored for 2 or 3 days in a cool, dry place covered by a glass dome.
This content also includes one or more affiliate links, from which I may earn a small commission at no additional cost.
FAQ Questions and Answers for Orange and Yogurt Pound Cake
Can I add chocolate chips?
Yes, of course, you can add chocolate chips or orange marmalade on top of the batter before baking.
Can butter be substituted with oil?
Alternatively, you can use 100 g of butter to be creamed with the sugar. Then add the eggs, incorporating them one at a time.
