Easy Orange Yogurt Loaf Cake: Makes one 9×5 loaf
This is the kind of simple recipe I love to have. It mixes up quick and can be eaten plain or topped up with fresh fruit you get from your farmer! It also stays moist for several days and freezes beautifully, can be easily sliced when frozen. It tastes better the second day. I urge you to seek out local and organic ingredients whenever possible. They really do make a difference!
3/4 cup (1½ sticks) organic butter, softened
1¼ 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
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″ x 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 and whipped cream or ice cream—or both! This cake will keep at room temperature for 3 days or it can be frozen.
*Thanks to our Veggie/Fruit Farmer: Fertile Crescent Farm, shared this great recipe from one of her connection, Farmgirl Fare!