Prep 10 mins
Cook 1 hr 15 mins
This is a delicious way to use up leftover plain yogurt and is nice for people who don't like an overly sweet cake. It can be served as is or with a lemon glaze.
- 3 cups all-purpose flour
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 2 1⁄4 cups granulated sugar
- 4 eggs
- 1 tablespoon grated orange zest
- 2 teaspoons grated lemons, zest of
- 3⁄4 cup plain yogurt
- 1⁄3 cup orange juice
- 1⁄3 cup granulated sugar
- 1⁄4 cup lemon juice
- Cake: Combine the flour, salt, baking powder and baking soda; set aside.
- Cream the butter and sugar in a large mixer bowl on medium speed of electric mixer until well blended.
- Add the eggs, one at a time, beating lightly after each until smooth, then beat on high speed until thick and creamy, about 5 minutes.
- Add the zests.
- Add the dry ingredients alternately with the yogurt and orange juice, beating on low speed until blended.
- Spread the batter in a greased and floured 10-inch Bundt pan or tube pan.
- Bake at 350 degrees F for 65 to 75 minutes or until a toothpick inserted in the centre comes out clean.
- Cool for 10 minutes in the pan, then remove to a wire rack.
- Glaze: Heat together the sugar and juice, stirring to dissolve the sugar.
- Poke holes in the cake with a toothpick, skewer or fork.
- Brush the glaze over the cake, letting it soak inches Cool the cake completely before slicing.
This cake is wonderful. I used a slightly different glaze recipe (1/2 cup OJ, 2 T lemon juice, 1/3 cup sugar and 2 T butter), and since I didn't brush it all on the cake, I used what was left along with some confectioner's sugar to make a drizzle icing. I also used Orange Dreamsicle Yogurt and lots of extra orange and lemon zest. Family and friends both loved it - in fact, DH thinks it's one of the best cakes I've ever made (and I've made many-many). The texture was great and this was easy to make, in my book. All add up to 5 stars! Thanks for such a great recipe, especially for we Floridians. Update on 5/29/08: I made two of these for Memorial Day, one with emphasis on lemon (more lemon juice and zest as well as Lemon Meringue yogurt), and the other with lots of orange juice, zest and Mango Yogurt. They're all fantastic. This is a very versatile cake.
I used 1/2 whole wheat flour and 1/2 white flour, was great! I only baked for 50 min in a bundt pan and it may have been just overbaked by a couple of minutes. I used raspberry yogurt and garnished with raspberries (see photo I shared!) Great recipe! Thanks!
This was a cake that I used to make out of a Festival of Baking cookbook which I can't find now. I made this cake tonight as two 8" round cakes. They took 55 mins in the oven @350 and look beautiful with cracks in the top. The glaze gave it a nice shine, but after the cake cooled I also made a glaze out of icing sugar and enough lemon juice to make it slightly runny, plus a bit of corn syrup. Drizzled over the cake thinly, it makes a beautiful dessert. I cut up strawberries and semented some oranges together in a bowl and am using that to top the slices of cake as its eaten along with some whipped cream. Delicious! Thanks for posting this recipe.