Susan’s Easy Orange Yogurt Cake

(from Lucianolinda’s recipe box)

“Makes one 9”x5" loaf — inspired by this recipe on Pinch My Salt (http://pinchmysalt.com/2008/03/17/orange-yogurt-bread-recipe/)

“This is the kind of simple recipe I love to have in my collection, and I have a feeling I’ll be turning to it again and again. It mixes up quickly, can be eaten plain or gussied up, and stays moist for several days. Like most baked goods it also freezes beautifully — and can be easily sliced when frozen.

One of the nicest things about cake recipes is that there are basically an endless number of them — change one or two things and you’ll often end up with an entirely different dessert. Next time I’ll make this cake using a combination of lemon and lime, or maybe even lemon, lime, and orange. Meyer lemons would probably be delightful. As always, I urge you to seek out local and organic ingredients whenever possible."
(http://foodiefarmgirl.blogspot.com/2008/06/strawberries-in-garden-orange-yogurt.html)

Source: Farm Girl Fare (from RecipeThing user kylerhea)

Categories: cakes

Ingredients

  • 3/4 cup (1-1/2 sticks) butter, softened
  • 1-1/4 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt
  • 1/2 cup orange juice
  • 2 Tablespoons finely chopped or grated orange zest (I use a vegetable peeler & a sharp knife)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional syrup:
  • 1/3 cup orange juice (strained if freshly squeezed)
  • 1/4 cup granulated sugar

Directions

  1. Heat oven to 350 degrees.

  2. Place butter and sugar in a large bowl and use an electric mixer (I use a hand held mixer) to cream until light and fluffy, 1 to 2 minutes.

  3. Add eggs, vanilla, yogurt, orange juice, and orange zest and beat 1 minute.

  4. Add flour, baking powder, baking soda, and salt and mix well.

  5. Pour batter into a greased 9″ × 5″ loaf pan (I love my Chicago Metallic commercial loaf pans for both cakes and breads) and bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Let cool on wire rack for 10 to 15 minutes and then carefully remove cake from pan.

  6. If desired, combine orange juice and sugar and stir until sugar dissolves, then spoon or brush over cake. Slice and serve plain or piled high with fresh strawberries and whipped cream or ice cream — or both! Cake will keep at room temperature for 3 days or can be frozen.

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