We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 350°F (175°C). Line an 8 inch round cake pan with parchment paper or grease with butter.
Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl until combined.
Whisk together the egg, orange zest, orange juice, olive oil, yogurt, and vanilla in a medium bowl until smooth.
Pour the wet ingredients into the dry ingredients and mix until just incorporated.
Transfer the batter to the cake pan and spread evenly.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake sit in the pan for 10 minutes, then transfer to a wire rack to cool.
Want to keep this recipe for later? We can email it to you!
For a more intense orange flavor, add extra orange zest.
Ensure all wet ingredients are at room temperature for a smoother batter.
Can I use a different type of yogurt?
Yes, you can substitute Greek yogurt with regular yogurt, but the texture may be slightly different.
How do I know when the loaf is done?
Insert a toothpick into the center of the loaf; if it comes out clean, the loaf is done.
Can I use a loaf pan instead of a round cake pan?
Yes, you can use a loaf pan, but the baking time may vary slightly.
Can I add nuts or dried fruit?
Yes, adding nuts or dried fruit can enhance the flavor and texture of the loaf.
How should I store the loaf?
Store the loaf in an airtight container at room temperature for up to 3 days.
