A moist and tender French-style yogurt cake infused with fresh orange zest and juice, perfect for breakfast or dessert.
1 cup plain whole milk yogurt
1 cup granulated sugar
3 large eggs
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Zest of 2 medium oranges
1/4 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
Powdered sugar for dusting (optional)
Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together the yogurt, granulated sugar, and eggs until smooth and well combined.
Add the vegetable oil, orange zest, orange juice, and vanilla extract to the yogurt mixture. Whisk until fully incorporated.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Run a knife around the edges to loosen the cake, then invert it onto a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired before serving.