Susan’s Easy Orange Yogurt Cake

(from kylerhea’s recipe box)

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Makes one 9″×5″ or 10″×5″ loaf

This is the kind of simple recipe I love to have in my collection. It mixes up quickly, can be eaten plain or gussied up, and stays moist for several days. It’s heavenly with fresh strawberries or blueberries, especially if you add some whipped cream and/or vanilla ice cream.

Like most baked goods it also freezes beautifully, and it can be easily sliced when frozen. It tastes even better the second day. As always, I urge you to seek out local and organic ingredients whenever possible; they really do make a difference.

Source: Farm Girl Fare

Categories: Cakes, Dessert, June2013, Pound Cake


  • 3/4 cup (11/2 sticks) organic butter, softened
  • 11/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup plain yogurt
  • 1/2 cup organic orange juice
  • 2 Tablespoons finely chopped or grated organic orange zest (I use a vegetable peeler & a sharp knife)
  • 2 cups organic all-purpose flour
  • 1 teaspoon baking powder (make sure it's fresh!)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional syrup:
  • 1/3 cup organic orange juice (strained if freshly squeezed)
  • 1/4 cup granulated sugar


  1. Heat the oven to 350°.

  2. Place the 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 the eggs, vanilla, yogurt, orange juice, and orange zest and beat 1 minute.

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

  5. Pour the batter into a greased 9″×5″ or 10″×5″ loaf pan and bake for 55 to 60 minutes, or until a toothpick inserted near the center comes out clean. Ovens vary, so start checking for doneness after about 45 minutes. Let the cake cool on wire rack for 10 to 15 minutes and then carefully remove it from the pan.

  6. If desired, combine the orange juice and sugar and stir until the sugar dissolves, then spoon or brush over the cake. Slice and serve (preferably the next day if you can wait that long) plain or piled high with fresh strawberries or blueberries and whipped cream or ice cream—or both! This cake will keep at room temperature for 3 days or it can be frozen.

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