Orange Yogurt Cake Bizcocho De Naranja
Infused with the vibrant essence of freshly squeezed orange juice and aromatic orange zest, this Orange Yogurt Cake, or Bizcocho de Naranja, is a moist and fluffy cake that’s as irresistible as it is simple to make. A true celebration of citrus flavors, this Spanish-inspired dessert uses yogurt and vegetable oil to create a tender crumb, while a hint of vanilla adds warmth and balance. With just 15 minutes of prep time and a straightforward mixing method, this easy-to-bake treat is perfect for any occasion—from casual coffee breaks to elegant dinner parties. For the grand finale, a light dusting of powdered sugar gives this cake a delicate, bakery-worthy finish. Serve it with a dollop of whipped cream or alongside fresh fruit for a delightful pairing, and savor every bite of this sunny, citrus-kissed delight!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 200 grams Granulated sugar
- 10 grams Baking powder
- 1 pinch Salt
- 3 large Eggs
- 125 grams Plain yogurt
- 120 milliliters Fresh orange juice
- 1 tablespoon Orange zest
- 100 milliliters Vegetable oil
- 1 teaspoon Vanilla extract
- 10 grams Powdered sugar (for optional garnish)
Instructions
Preheat your oven to 180°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
In a medium bowl, sift together the all-purpose flour, baking powder, and a pinch of salt. Set aside.
In a large mixing bowl, combine the granulated sugar and eggs. Whisk vigorously for about 2-3 minutes until the mixture is pale and slightly frothy.
Add the plain yogurt, orange juice, orange zest, vegetable oil, and vanilla extract to the egg mixture. Whisk until well combined.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or spoon until the batter is smooth. Be careful not to overmix.
Pour the batter into the prepared cake pan, smoothing the surface with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Dust the top of the cake with powdered sugar before serving, if desired.
Serve the Orange Yogurt Cake on its own or with a dollop of whipped cream or fresh fruit. Enjoy!
Nutrition Facts
Calories |
2796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 56.9 g | ||
| Cholesterol | 566 mg | 188% | |
| Sodium | 1420 mg | 62% | |
| Total Carbohydrate | 418.3 g | 152% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 220.9 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 357 mg | 27% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 809 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
