Orange Yogurt Cake

Orange Yogurt Cake


The recipe is French and perfect for a get-together. It’s part pound cake, part sponge cake, and 100% delicious. Of course, it’s pretty with a shiny glaze.


  • 1 cup all purpose flour
  • ½ cup almond flour
  • 2 teaspoons baking powder
  • pinch salt
  • 1 cup granulated sugar
  • 1 Tablespoon orange zest
  • ½ cup plain yogurt
  • 3 large eggs
  • ¼ teaspoon vanilla extract
  • ½ cup flavorless oil, e.g. canola
  • For Glaze:
  • ½ cup orange marmalade, strained
  • 1 teaspoon water


  1. Preheat oven to 350 degrees. Grease a 8¼ ” X 4½ inch loaf pan and place on baking sheet.
  2. Whisk together all-purpose flour, almond flour, baking powder and salt.
  3. Put the sugar and zest in a medium bowl and with your fingertips, rub the zest into the sugar until the sugar is moist. Add the yogurt, eggs, and vanilla and whisk until mixture is well blended. Still whisking, add the dry ingredients, then switch to a rubber spatula and fold in the oil. The batter will be thick, smooth, with a slight sheen. Pour into the prepared pan and smooth the top.
  4. Bake on a rack placed in the center of the oven for 50 minutes or until a knife inserted into the middle comes out clean. Sometimes the cake will have a flat top, no dome.
  5. Transfer the pan to a rack and cool for 5 minutes, then run a knife between the cake and pan sides. Remove from pan, place right side up on the rack and cool to room temperature.
  6. To make the glaze, put the marmalade in a small saucepan. Stir in 1 teaspoon water and heat until the jelly is hot and liquefied.
  7. Use a pastry brush to gently brush the cake with the glaze.

Girl in a jacket