My mother is cooking up this cake like a pro! It’s quite straightforward but great. There’s no way to fail. Good luck and enjoy your food! If you decorate the cake with black decorations, it will seem dark orange (making it the ideal dessert for Halloween).
| Prep Time: | 1 hr 15 mins |
| Bake Time: | 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 9 |
| Yield: | 1 9-inch square pan |
Ingredients
- ⅜ cup vegetable oil
- 1 cup white sugar
- 2 eggs
- ½ cup plain yogurt
- 2 oranges, zested and juiced
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix together the vegetable oil, sugar and eggs. Stir in yogurt and orange zest. Combine the flour and baking powder; stir into the mixture just until blended. Pour the batter into a greased 9-inch baking pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Poke holes in the cake with a knife, and pour the juice from the oranges over the cake slowly until it has all been absorbed.
Reviews
I made exactly to directions but somehow it did not taste very orangey. I felt like it was missing something. Which is why I rated it a three. I will make it again as I like the small cake size and how easy it is to make. Only next time I will take advice from the other reviews and add juice to the batter and maybe add orange extract.
I made exactly as directed, but used an 8×8 cake pan instead as recommended in other reviews, and poked holes with a chopstick. Great texture. Great flavor, not too sweet, and it didn’t get mushy with the juice poured over. Next time I might try topping with whipped cream or a glaze if I want it sweeter.
All the other reviewers are right, definitely made for a smaller dish, but GREAT flavor!!
Overall, a lovely cake – though I thought it would be more dense due to the wet ingredients. I’m happy I read the other reviews first. I used an 8 inch round tin and baked for an extra 10 minutes. I found this cake to be a bit too sweet, but am unsure if this is due to the amount of sugar or the sweetness of the oranges. My two oranges gave me 1/2 cup of juice, I think more was needed. I think this recipe would make amazing muffins. Thank you for posting!
Apart from subbing applesauce for the oil, didn’t make any changes – it was such an easy cake to make, and it looks and tastes amazing!! The hit of orange is exactly what the citrus lover in me was looking for.
Delicious! instead of pouring the orange juice over the cake, I didn’t use zest and put the juice straight into the batter. came out awesome!
Good flavor and texture, but this does not belong in a 9×13 pan . . .
Made this cake & it turned out to be fantastic! Family & Friends loved it! Small variation: I added 1/2 tsp of vanilla extract & juice of one orange in the batter and then baked it.no juice was added later. Perfect!
Very good. I used blueberry yogurt and lemon zest and juice.
DELISH! I made this recipe with lit ‘n fit yoplait vanilla yogurt, egg whites, and whole wheat flour…very good! i also made a glaze with the orange juice and powder sugar. baked it in a deep dish pie dish….so good, perfect for a brunch!
Moist and flavorful gourmet-type cake that is easy to make. It became a fast favorite in my household
This is not a good cake. First, DON’T put it in a 9 x 13 pan, there is not enough batter. There is barely enough batter for a 9 x 9 pan and it’s a very flat cake when it finishes baking. Second, it is way too sweet and maybe (I say maybe) if you use Seville oranges, like you would use to make marmalade it might be more orangey tasting and better. I would not make it again.
I loved this recipe and so did my family!
Thanks to the other reviews, I used an 8 inch square pan. It baked for the same time specified in the recipe, 30 minutes, and turned out perfect and delicious. I made it twice in one day! I had large home grown oranges which produced a lot of juice, so I poured the juice from one right into the batter. I whisked a small amount of powdered sugar into the remaining orange juice before poking holes in the cake and spooning the juice over. Spoon a little at a time and you can tell when the cake is saturated. No mushiness at all. It tasted the best while still slightly warm but was fine the next day too.
Very Moist. Great cake that is very fast and easy to make.
Very tasty and easy to make. Great when you have left over citrus fruit.
Good cake topped with a TB or so of whipped cream if you wish to add creamy sweetness. However, there must be a mistake in the pan size. I baked it in a smaller pan than the 9X13. You’ll see why when you see the batter. It’s a healthier alternative to some other cakes as there’s no salt and no sugar topping, just pure orange juice.
Good flavor, but the juice didn’t soak all the way into the cake, so the bottom was soggy. I used a 9×9 square pan, and it took about 40 minutes.
Great cake. A smaller pan works best. For a different cake, try Meyer’s Lemons with this instead of oranges. Delicious. Like others, whipping cream makes a great serve along. After whipping, add just a tad orange zest to the the cream.
Very light, healthy, and delicious. Will definitely do again and again. two thumbs up!
Cook for 25 minutes. Really needs a glaze.