Orange Olive Oil Yogurt Cake
Fresh orange zest, yogurt and olive oil make a fragrant loaf cake with a tender, golden crumb.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 hr 10 min
- Makes
- 1 (9x5-inch) loaf, about 10 slices
Olive oil cakes stay moist longer than butter cakes and have a lovely, slightly fruity depth. Use a mild, fresh extra-virgin olive oil; a very peppery one can dominate.
A quick bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs, and the center reads about 200°F on an instant-read thermometer. If the top browns before the middle is done, tent it loosely with foil.
Orange Olive Oil Yogurt Cake
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 hr 10 min
- Makes
- 1 (9x5-inch) loaf, about 10 slices
Ingredients
Method
Heat the oven to 350°F and line a 9x5-inch loaf pan with parchment.
Whisk the flour, baking powder, baking soda and salt.
Rub the sugar and orange zest together until fragrant. Whisk in the eggs, yogurt, olive oil, orange juice and vanilla until smooth.
Fold in the dry ingredients until just combined and pour into the pan.
Bake for 50 to 60 minutes, until golden and a toothpick comes out clean. Cool completely.
Whisk the powdered sugar and orange juice and spoon over the cooled cake.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
Storage
Keep covered at room temperature for up to 4 days. It gets moister on the second day.
