Orange Blossom Cake Recipe
A tender, moist orange cake made with Greek yogurt, fresh orange juice, and orange blossom water. This Middle Eastern inspired orange cake has the perfect balance of sweetness and fresh orange flavour.
Serving Size 8
Equipment
- 1 whisk
- 1 9-inch cake pan
Ingredients
- 2 eggs
- ¾ cups plain Greek yogurt
- ¾ cups white sugar
- 1 teaspoon vanilla extract
- ½ teaspoon orange blossom water
- zest from one navel orange
- juice from one navel orange about 1/3 cup
- ¼ cup vegetable oil
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F/180°C and lightly grease a 9-inch cake pan.
- Whisk together the eggs, Greek yogurt, sugar, vanilla extract, orange blossom water, orange juice, orange zest, and vegetable oil.
- In a separate bowl, sift the flour, baking powder, and salt. Add to the wet ingredients, and gently fold together.
- Add the cake batter to the greased cake pan and bake for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for 30 minutes before transferring to a cooling rack. Lightly dust the cake with powdered sugar and serve.
Notes
Measure the orange blossom water rather than guessing- it is very flavourful.
Sift the dry ingredients and gently fold the batter to avoid a lumpy, over-mixed batter.
Use fresh orange juice and zest for the brightest orange flavour.
This cake batter also works as muffins and yields about 12 muffins. Bake for around 18-20 minutes at the same temperature.
Nutrition Info
Calories: 247kcalCarbohydrates: 38gProtein: 6gFat: 8gFiber: 1gSugar: 19g
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
