Orange Yogurt Cake

Orange Yogurt Cake is eggless, moist, tender, light, fluffy, easy to make, and bursting with fresh orange flavor in each bite!

• 1½ cups (180g) all-purpose flour

• 1 tsp

• baking powder¼ tsp baking soda

• ¼ tsp salt

• ⅓ cup (80ml) oil (vegetable, canola, or sunflower)

• 1 cup (240g) plain yogurt

• ¾ cup (150g) granulated sugar

• 2 tablespoon (30ml) fresh orange juice

• 2 tsp orange zest

• 1 tsp pure vanilla extract

• ¼ tsp orange extract (optional)

1. Preheat the oven to 350°F (177°C). Grease an 8-inch round cake pan, line it with the parchment paper and set it aside.
2. Sift together flour, baking powder, baking soda, and salt. Whisk well.
3. In a mixing bowl, whisk together oil, yogurt, and sugar until well combined and smooth. Add orange juice, orange zest, vanilla extract, and orange extract; mix well.
4. Now add dry ingredients into wet and mix until just combined. Do not overmix.
5. Pour batter into the cake pan and bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.
6. Remove from the oven and place the cake pan on the cooling rack. Let the cake cool completely in the cake pan before removing it.

• Measurements: For the best results, use a kitchen scale to measure the ingredients.
• Yogurt: I would recommend using full-fat or whole milk yogurt, and it should be at room temperature.
• Oil: Oil makes the cake light, but you can replace the oil with melted butter for the buttery cake.
• Mixing The Batter: Do not overmix the batter to get the soft and tender cake.You can frost the cake with your favorite icing.
• Frosting: You can frost the cake with whipped cream or buttercream. If you like, cut the cake in two horizontal layers and fill the icing in between the cake layers.

Original recipe link here.