Oranges and Greek yogurt make this cake flavorful, sweet, and moist. the glaze takes it over the top.
Course Brunch, Dessert
Cuisine American
Keyword Cake, orange, sunshine
Budget Frugal
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 10
Calories 277kcal
Equipment
9x4 loaf pan
Small bowl
Medium bowl
Another medium bowl
Ingredients
For the cake:
½cupheavy cream
Juice of 1 lemon
1 ¼cupsugar
2tablespoonsorange zestI used cara cara navel oranges
Zest of one lemon
1 ½cupsall-purpose flour
1 ½teaspoonsbaking powder
1teaspoonkosher salt
¼cupfreshly squeezed orange juice
2large eggs
¼cuppeanut or canola oil
¼cupGreek yogurt
For the glaze:
½cuppowdered sugar
1½teaspoonfresh orange juice
½teaspoonorange zest
1-2teaspoonmilk
Instructions
For the cake:
Preheat oven to 350 degrees. Grease or spray a loaf pan, or 3 mini loaf pans, or a bundt pan.
Pour the heavy cream into a small bowl and add the juice of one lemon. Stir ti mix then set aside for a few minutes until the cream curdles. You are essentially making buttermilk, except it is tastier than real buttermilk!
In a medium bowl, rub the orange and lemon zest into the sugar using your fingertips, until the zest and sugar is well blended. Whisk in the flour, baking powder and salt. Set aside.
In another medium bowl, whisk together the orange juice, eggs, curdled cream, oil and yogurt.
Pour the wet mixture into the flour mixture; stir until just combined. Pour the batter into the prepared pan(s).
Bake until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean. Baking time will vary according to what pan you use. Cool completely in the pan on a wire rack.
For the glaze:
Sift the powdered sugar into a medium bowl. Add the orange juice and zest. Mix together. Slowly add the milk stirring until it reaches the stage it can be poured over the cake.