ORANGE YOGURT CAKE

By RoketJSquerl

Ingredients

• FOR THE CAKE:
• Shortening, for greasing*
• 1-1/2 cups flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup plain whole-milk yogurt
• 1-1/3 cups sugar, divided
• 3 large eggs
• 3 tsp grated orange zest (about 2 oranges), divided
• 1/2 tsp vanilla extract
• 1/2 cup canola oil
• 1/3 cup fresh-squeezed orange juice
• FOR THE GLAZE:
• 1 cup confectioner's sugar
• 2 Tbsp fresh-squeezed orange juice
• 1 tsp orange zest

Details

Servings 1
Preparation time 20mins
Cooking time 70mins
Adapted from simplesweetsavory.com

Preparation

Step 1

Instructions
Preheat oven to 350 degrees.
Grease loaf pan with shortening, line pan bottom with parchment paper, then grease parchment paper. Flour the whole pan.
In a medium bowl, sift together the flour, baking powder, and salt.
In a large bowl, whisk together the yogurt, 1 cup of sugar, eggs, 2 tsp of the orange zest, and vanilla.
Whisk the dry ingredients into the wet ingredients and add canola oil, whisking until fully incorporated.
Pour batter into prepared pan and bake for 50 minutes, or until toothpick inserted in middle comes out clean.
Meanwhile, in a small saucepan, cook the remaining ⅓ cup sugar and the ⅓ cup orange juice over medium heat until sugar dissolves and mixture is clear.
When cake is done, allow it to cool for 5 minutes. Then run a butter knife around the sides to loosen it. Turn it out onto a baking rack positioned over a sheet pan. Turn upright.
Poke holes in the top using a thin skewer. Pour sugar/orange juice mixture over the top, making sure some seeps into the holes. If any begins to pool at bottom, you can smear that into the sides of the cake to make sure the cake gets a nice layer all around.
Just before serving, stir the confectioner's sugar, 2 Tbsp orange juice, and remaining 1 tsp orange zest in a medium bowl. Drizzle over cake.

Instructions