Orange Yogurt Loaf Cake : Ultra Moist

French

A soft, fragrant orange yogurt loaf cake that’s quick to mix and reliably bakes evenly in an electric fan oven.

Measured with a yogurt pot, it’s an easy, no-fuss treat with a tender crumb, bright citrus flavour, and a texture that stays lovely for days.

Orange Yogurt Loaf Cake Recipe (Moist, Fluffy & Measured with a Yogurt Pot)

This ultra-moist orange yogurt loaf is the one I bake on repeat when I want an easy, beautifully fragrant afternoon treat.

For ages, my electric oven made loaf cakes a gamble, too brown on top, still a little wet in the middle.

This recipe, though, bakes evenly every time, with a soft, light crumb and a sunny citrus flavour.

The secret is in the small details. Everything is measured with one simple tool: the plain yogurt pot, which keeps the batter consistent.

Whip the eggs and sugar until the mixture doubles in volume, then pour in the oil in a thin stream so it stays fluffy.

Once the yogurt and freshly squeezed orange juice go in, mix only briefly, this is where overmixing can steal your volume.

Finally, fold in the sifted flour quickly, pour into the right-size pan, and bake until a knife comes out clean. Let it cool slightly before slicing.

Ingredients for Orange Yogurt Loaf Cake (measured with a yogurt pot)

• 4 large eggs: Room temperature helps the batter emulsify and rise better.
• 1½ pots granulated sugar: Sweet enough for a classic tea-time cake; reduce slightly if your oranges are very sweet.
• Zest of 1 whole orange: Use an unwaxed/untreated orange and zest finely (avoid the white pith).
• 1 pot sunflower oil: Keeps the crumb very soft; any neutral oil works.
• ½ pot freshly squeezed orange juice: Adds moisture and real orange flavour; strain if you prefer a smoother texture.
• 1 pot plain natural yogurt: Full-fat gives the best tenderness; it’s also your measuring “cup.”
• 3 pots all-purpose flour: Sifting helps prevent lumps and keeps the cake light.
• 2 tsp baking powder: Make sure it’s fresh for a good rise.

Step-by-step instructions

• Whip eggs + sugar: Beat eggs and sugar until pale, thick, and doubled in volume.
• Add the orange zest: Mix in briefly so it perfumes the batter.
• Sift the dry ingredients: Sift flour and baking powder together; set aside.
• Stream in the oil: Add the oil slowly in a thin stream while mixing, to keep the batter airy.
• Add yogurt + juice: Mix in the yogurt, then the orange juice, only until combined (don’t overmix).
• Add flour quickly: Fold in the sifted flour and baking powder briefly (low speed or spatula).
• Bake: Pour into a buttered loaf pan (about 26 cm / 10-inch). Bake in a preheated 170°C (340°F) oven for 45-50 minutes.
• If it browns too fast: Reduce the temperature to 160°C (320°F) and bake a little longer.
• Check doneness: Insert a skewer in the centre, it should come out clean and dry (a few crumbs are fine).
• Unmould + cool: Let it sit a couple of minutes, unmould, then cool fully before slicing for the neatest crumb.

Tips for a perfectly airy loaf (what made the biggest difference for me)

• Measure everything before you start. If the mixer runs while you’re measuring flour after adding yogurt, the batter can lose volume and the loaf may bake smaller.
• Stop mixing early once yogurt and juice are added. The goal is a smooth batter, not a long whip.
• Fold flour in quickly. Overmixing after flour goes in can make the crumb tight.
• Know your oven. Fan ovens can brown quickly, lower to 160°C if needed and extend baking slightly.

Variations

• Orange glaze: Stir icing sugar with a little orange juice (add drops gradually) for a glossy, tangy finish.
• Chocolate chips: Add a handful; toss lightly in flour first so they don’t sink.
• Almond version: Swap ½ pot flour for ground almonds; sprinkle flaked almonds on top.
• Blood orange: Use zest and juice of blood oranges for deeper colour and a more intense citrus note.
• Dairy-free: Use a plain plant-based yogurt (soy works well) and keep the same pot measurements.
• Less sweet: Reduce sugar to 1 pot + 2 tbsp, especially with sweet oranges.

Storage and freezing

– Room temperature: 3-4 days, tightly wrapped or in an airtight container.

– Fridge: Possible, but it can firm up, bring to room temperature before serving.

– Freezing: 2-3 months, ideally sliced, well wrapped and bagged.

– To bring back the softness: Thaw at room temperature, then warm briefly (10–15 seconds in the microwave or a few minutes in a low oven).

FAQ: Orange Yogurt Loaf Cake

– Can I replace the oil? Yes, use another neutral oil. Melted butter works too, but the crumb will be a little less “cloud-soft.”

– Which yogurt is best? Full-fat plain yogurt gives the most tender texture. Greek-style yogurt makes it richer; 0% can be slightly drier.

– My oven browns the top too quickly, what should I do? Lower to 160°C (320°F) and bake a bit longer, or loosely cover the top with foil near the end.

– Why did my cake sink after baking? Usually underbaking in the centre or opening the oven too early. Check with a skewer and avoid opening before 35–40 minutes.

– Why is my cake dense? Eggs and sugar weren’t whipped enough, or the batter was overmixed after adding flour.

– Can I use bottled orange juice? You can, but fresh tastes brighter, add extra zest to boost flavour.

– Can I make it lemon instead? Yes, use lemon zest and juice, but slightly reduce the juice and adjust sugar to taste.

– I don’t have a 26 cm loaf pan, what changes? A smaller pan makes a taller loaf (bake longer); a larger one makes it flatter (bake a little less).

– How do I know it’s done without drying it out? A clean skewer, edges pulling slightly from the pan, and a springy top are your best clues.

– Can I bake it the day before? Absolutely, wrapped well, it often tastes even better the next day as the orange flavour develops..

Other Desserts to try

• Cranberry Cake Recipe
• Triple Chocolate Mousse Cake
• Black Forest Cake, Authentic German Dessert recipe