Orange Yogurt Pound Cake Recipe

Name: Orange Yogurt Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE POUND CAKE:; 1 cup Yogurt (I Used Plain Whole Milk); 1-1/3 cup Sugar, Divided; 4 whole Eggs; 2 teaspoons Fresh Orange Zest; 1 teaspoon Vanilla; 1-1/2 cup Whole Wheat Pastry Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1/2 cups Light/neutral Oil; 1/3 cups Fresh Orange Juice; _____; FOR THE GLAZE:; 1 cup Powdered Sugar; 1/4 cups Fresh Orange Juice; 1/2 teaspoons Vanilla

Servings: persons

FOR THE POUND CAKE:
1 cup Yogurt (I Used Plain Whole Milk)
1-1/3 cup Sugar, Divided
4 whole Eggs
2 teaspoons Fresh Orange Zest
1 teaspoon Vanilla
1-1/2 cup Whole Wheat Pastry Flour
2 teaspoons Baking Powder
1/2 teaspoons Salt
1/2 cups Light/neutral Oil
1/3 cups Fresh Orange Juice
_____
FOR THE GLAZE:
1 cup Powdered Sugar
1/4 cups Fresh Orange Juice
1/2 teaspoons Vanilla

1
1. Preheat oven to 350u00b0F.
2
2. Line a loaf pan with parchment paper or grease and flour the pan.
3
3. Whisk together the yogurt, 1 cup sugar, eggs, zest, and vanilla.
4
4. Mix in the flour, baking powder, and salt.
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5. Fold the oil into the batter.
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6. Pour into the loaf pan.
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7. Bake for 50 minutes or until a toothpick comes out clean.
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8. While the cake cools, heat the remaining 1/3 cup of sugar with the juice until the sugar is dissolved. Once the cake has cooled about 10 minutes, pour the juice mixture over the top and let it soak in.
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9. Remove the cake after a few minutes and let it finish cooling on a rack.
10
10. For the glaze, mix together the powdered sugar, juice, and vanilla. Pour the glaze over the cake.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE POUND CAKE:, 1 cup Yogurt (I Used Plain Whole Milk), 1-1/3 cup Sugar, Divided, 4 whole Eggs, and more.

Yes, Orange Yogurt Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange Yogurt Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions