Orange Yogurt Cake-a light, moist and endlessly adaptable French cake. So Easy So Tasty.
Do you remember the first cake that you baked? I do. Mine is Gateau au yaourt, a light, moist and endlessly adaptable French cake. My French neighbor, Mrs. Midi, taught me how to make this cake.
I remember the first time she baked this cake; I would call it pure torture. We, (her daughter, and some friends) did the baking the night before and she made us wait a day in order to gulp down the cake. She said,” it tasted better” the following day…. the flavors had to mellow.
I would have love for the flavors to mellow in my tummy instead of the counter, seriously. I was 12 back then, and still have all these memories about this cake.
C if there is such a thing. You can switch up the oil, from canola, to olive oil, to corn oil (yes, I have used this before,).
The best part……
No food mixer or measuring cups. The yogurt containers will do a fine job.
I enlivened this cake with a combination of tangerine zest and fresh juice .Use any citrus fruit you have.
Now, I have to teach all my nieces how to make this cake. Oh, and my son and nephews too! So their first cake will be just mine.
Happy Baking! It’s all about the memories we create!!
Notes
- I usually get 4.3 ounce (122.5 gram) cup yogurt . However, you can use a 6 ounce yogurt
Watch How to Make It
- 3 yogurt cup or 1 1/2 cups all-purpose flour
- 2 yogurt cup or 1 cup sugar
- 2 teaspoons baking powder
- 1 cup whole-milk yogurt- 4 ounce I used vanilla
- 3 extra-large eggs or 4 Large eggs
- 2 teaspoons grated tangerine zest (2-3
- tangerines)
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon nutmeg
- 3/4 yogurt cup oil or 1/3 cup oil
- 3/4 yogurt cup powdered sugar
- 2-3 Tablespoon freshly squeezed tangerine juice
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Heat the oven to 350°F. Grease a 9-inch spring form pan or a loaf pan lightly with baking spray or oil
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In large bowl, stir together the flour, sugar, baking powder, tangerine zest and nutmeg. Set aside
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In another medium bowl, whisk the eggs, vanilla and yogurt.
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Gradually incorporate the wet ingredients with the dry ingredients
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Then, fold in the oil until it is fully mixed- it will take a minute or so
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Bake the cake in the oven until a round wooden toothpick inserted in the center comes out free of cake. About 50-55 mins.
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For the glaze, in a medium bowl, whisk together the powdered sugar and tangerine juice. Adjust for thickness consistency by: adding more juice, if it is too thick , and adding more sugar if it is to running
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. Let the cake cool to room temperature and then add the glaze. Pour over the top of the cake
Got it!! Thanks a lot Imma:)
Hi Imma,
I just happened by this,so excited.
Could you help out with measurement for a 10inch size of this cake?please see?and is there any particular brand of yoghurt you think I could use?and it’s not Greek yoghurt right?
Thanks so much.You’re the bestest.
Hi Sue,
A 10 inch size pan 1 and a 1/2 times of this recipe . And no particular brand of yogurt used here any variety works just fine. I have tried several ones .
Hope this helps
I just love watching everything you make. Keep up the good work. Thank you for sharing..
Hi I am confused on how much yogurt to use
Hi. It’s 1 cup or 4 ounce whole-milk yogurt (6-ounce yogurt works fine, too). I used the vanilla one. That yogurt cup in the list means you may use the same yogurt cup to measure the rest of the ingredients (like flour, sugar, oil) instead of using regular measuring cups. Hope this helps.
Just trying to make it now hope it gives me the size I can cover for a friend’s emergency birthday cake
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Hi, I love this cake and have already made 3 this week! But I have a friend who is on a gluten free diet. Will this work with gluten free flour, are there any other adjustments that I should make? Thanks!
Hi, Nikita. I can’t give you an answer to that since I haven’t tried making this one gluten-free.
I tried so many recipes of you now. Love this Blog… The cake turned out great. Since i had no Tangernine at home and i love Coconut, i added some grated one… Have a nice weekend.
Greetings from Germany
Hi
I haven’t tried this recipe yet, but have one just like it and it’s amazing with lime zest as well.
I must say that your Nutritional info is way off though…there’s no way that there can only be 3 grams of carbs per serve with all that flour and sugar….I’m thinking maybe 30gms??
Hi!
I’ve read and re-read and can’t find the syrup ingredients, which I’m supposed to pour whilst the cake is hot. Then when it’s cool, drizzle the glaze. Am I correct? Thank you. I’m waiting to make this recipe, it sounds delicious : ) thank you!
Sorry about that. No syrup needed . Retested recipe and is just fine without it. Updated. Thanks for bringing this to my attention.
Hi,
Yur recipe is amazing i had a mango and orange smoothie which was made withe yogurt in ot so i decided to make this cake and it turned out amazing thanks so much for this recipe
Hi there!
When you say to fold in the oil, what are you referring to? Thanks.
Hi ! I mean to gently mix it in until fully in-cooporated
Hi!
I can’t wait to try this recipe, but unfortunately I have all the ingredients except the nutmeg. Can I sub with cinnamon or allspice instead?
Hello Uzo,
You sure can. Or leave it out completely.
Hi, I would love to make these in muffin size for my toddler to snack on. Would the cooking time vary?
Yes, it should be about 15 -20 minutes.
Hello! My coworker made this recipe but used lemons instead of tangerines, it was delicious! I am making two today, one tangerine and one lemon for Easter! I’m guessing when you say one cup yogurt you don’t mean one measuring cup as that is 8 oz. you mean one yogurt cup of 4 oz.? Thank you!!!
Thanks Martha! Yes I mean I cup (4 ounce yogurt ) 6 ounce works out too! Happy Cooking !!!
For the 1 cup whole milk yoghut can one use natural yoghut instead or it has to be vanilla flavoured yoghut?
You sure can Anne.
Hello Imma,
Love your simple and quick breads and cakes recipes.
A quick question
If I have to double the ingredients or half the ingredients will the cooking/baking time differ from what is mentioned?
Thanks Deborah! No the cooking time is not going to double. Start checking after 50 minutes. Happy Holidays!!!!
Imma, mine is baking now, it smells wonderful. I used Meyer lemons, as that was all I had.
I noticed that you didn’t give any ingredient amounts for the syrup that you pour over. I just guessed.
Wow! You do not waste time Gurrrrl ! You really don’t need syrup . It really comes out moist and sweet enough. So I just left it out.
what kind of yoghurt cups are you referring to? How many ounces what flavor. I am a newbie
4 ounce yogurt cups. I usually buy vanilla.
Hi Imma,
Thanks for this lovely recipe. As an amateur baker, i am proud to say i pulled this off!
You go girl! So happy to hear Nkechi.
Hey Imma, I am such a fan!! Love love your site. I am looking forward to trying your recipes with my sisters. Beautiful site by the way !
Thanks liz, let me know how it works out for you.
Hi Immaculate,
I just found your blog for the first time. You are a breath of fresh air, new ideas with an African twist, regular ingredients with a new flair. I am looking forward to trying out some of your recipes, especially the ones with coconut as I just returned from Hawaii & still in that tropical mode. Enjoying your site!
Ruth
Thanks Ruth, I am a HUGE coconut fan, so you are in for a treat!!!
I made this last weekend. Was the easiest cake I ever made. My kids enjoyed it too.
It is really good 🙂
This is absolutely amazing! Really delicious!
Best cake ever makes me want to eat another piece 🙂