Moist Orange Yogurt Cake Recipe with Citrus Whipped Cream

This deceptively simple orange yogurt cake yields a light, tender loaf you can enjoy plain or dress up for celebrations.

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Impressive cakes don’t always require elaborate techniques or hours in the kitchen. This orange yogurt cake is a perfect example. The classic yogurt cake is a streamlined French recipe that’s approachable for bakers of any level. Traditionally, the yogurt container was used as a measuring cup for the remaining ingredients, and everything was mixed in a single bowl—making it a favorite for beginners and a go-to for an easy, reliable dessert.

Because it uses pantry basics—flour, sugar, yogurt, oil, and eggs—this cake comes together quickly. The batter is mixed in minutes and bakes into a moist yet airy cake that isn’t overly sweet. It keeps well for several days, adapts to many toppings, and pairs beautifully with tea, coffee, or a simple scoop of ice cream.

Citrus is my favorite way to flavor this cake. For this version I use lots of orange zest and a splash of fresh orange juice for fragrant, bright notes. You can swap in clementines or mandarins for a sweeter aroma, or use lemon or grapefruit to change the overall character while keeping the same easy method.

Naked, this orange yogurt cake works as an everyday snack or a breakfast treat and is equally welcome as a light dessert. It’s also easy to dress up. Brush on a thin orange glaze for added sweetness, split and fill with jam and frosting to build a layered cake, or finish with a cloud of citrus whipped cream for a festive presentation that requires little effort.

Sweetened whipped cream (Chantilly) is my favorite garnish. To enhance the citrus notes, fold a little lemon and orange zest into the whipped cream. Spoon or pipe the cream over the cooled cake, then finish with orange segments, pomegranate seeds, and baby basil or mint for color and contrast.

Helpful Tips for Making Orange Yogurt Cake

• Try different citrus fruits: Use any orange variety you like. Clementines or mandarins give a sweeter fragrance; lemons or grapefruits give a brighter, tarter result. Adjust zest and juice amounts to taste.
• Change the shape: The cake is traditionally baked in a 9-inch (23-cm) springform pan, but an angel food pan creates an attractive ring cake, a square pan makes casual slices, and a muffin tin yields individual cakes. Whichever pan you use, butter it generously and dust lightly with flour so the cake unmolds easily. Remember to adjust baking time for different pan sizes.
• Make it ahead: Wrapped tightly, the baked cake will keep refrigerated for several days and can be frozen for up to a month. Add whipped cream and fresh toppings only on the day you plan to serve. Bring the cake to room temperature at least an hour before serving for the best flavor and texture.
• Presentation: For a rustic look, spoon the citrus whipped cream on top and swirl with a spatula. For a cleaner, more formal finish, transfer the cream to a piping bag and pipe decorative patterns. Finish with orange segments and pomegranate seeds for a colorful, festive touch.

Citrus Desserts Cookbook

If you enjoy citrus-forward desserts, you might like the Citrus Desserts cookbook from the author. It collects tested recipes—cakes, tarts, bars, spoonable treats, and candies—along with photography, tips, and variations to help you get creative in the kitchen.

Easy Orange Yogurt Cake with Citrus Whipped Cream

This straightforward recipe makes a tender, fragrant cake that’s quick to prepare and easy to dress up.

Ingredients

• For the orange yogurt cake
• 2 1/4 cups (280 g) all-purpose flour
• 1 tbsp (15 ml) baking powder
• 1/2 tsp (2 ml) kosher salt or fine sea salt
• 1 1/2 cups (300 g) granulated sugar
• 3 tbsp (45 ml) finely grated orange zest (about 2 oranges)
• 3/4 cup (180 ml) plain yogurt
• 3/4 cup (180 ml) smooth-tasting extra-virgin olive oil
• 1/4 cup (60 ml) freshly squeezed orange juice
• 1 tsp (5 ml) pure vanilla extract
• 5 large eggs
• For the citrus whipped cream
• 1 cup (250 ml) heavy whipping cream (35% m.f.)
• 1/4 cup (25 g) granulated sugar
• 1 tsp (5 ml) finely grated lemon zest (about 1 lemon)
• 1 tsp (5 ml) finely grated orange zest (about 1/2 orange)
• To serve (optional): orange segments, pomegranate seeds, baby basil or mint leaves

Instructions

• For the cake: Preheat the oven to 350°F (175°C). Butter a 9-inch (23-cm) springform pan and dust it lightly with flour; tap out the excess. Set aside.
• In a bowl, sift together the flour, baking powder, and salt; whisk to combine. In a separate bowl, combine the sugar and orange zest; rub them together with the back of a spoon or your fingertips to release the oils and infuse the sugar.
• Add the yogurt, olive oil, orange juice, and vanilla to the sugar mixture and whisk until smooth. Add the eggs one at a time, whisking well after each addition. Fold in the flour mixture just until combined; avoid overmixing.
• Pour the batter into the prepared pan and bake for about 50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack and let it cool completely.
• For the citrus whipped cream: In a chilled bowl, combine the cream, sugar, lemon zest, and orange zest. Beat with a whisk, stand mixer, or hand mixer until medium peaks form. The cream should hold a peak but still have a slight droop at the tip—do not overbeat. Refrigerate until ready to use.
• To serve: Run a sharp knife around the cake pan and unmold the cake. Place it on a serving plate or cake stand. Spoon or pipe the citrus whipped cream over the top and decorate with orange segments, pomegranate seeds, and basil or mint leaves.
• Storage: Store the unfrosted cake wrapped in plastic in the refrigerator for up to two days, or freeze tightly wrapped for up to one month. Thaw overnight and bring to room temperature at least one hour before adding the whipped cream and fresh toppings.

Notes

• Pan options: Use a springform pan, an angel food pan for a ring shape, a muffin tin for individual cakes, or a square pan for a more casual presentation. Adjust baking time according to pan size.
• How to segment oranges: Trim the top and bottom, stand the fruit upright, and slice away the peel and pith with a sharp knife. Working over a bowl, cut along each membrane to release whole segments and collect the juices for the recipe or another use.