Orange Yogurt Cake

This Orange Yogurt Cake is moist, light, easy to make and oh so flavourful. Made with simple pantry ingredients and Greek yogurt, this delicious cake is perfect for breakfast, brunch or just about any occasion.

1 cup all-purpose flour, unbleached, sifted
½ cup + 3 Tbsp. sugar
½ tsp. baking powder
⅛ tsp. baking soda
1 pinch sea salt
½ cup plain whole milk yogurt
¼ cup extra-virgin olive oil
1 tsp. orange peel, freshly grated
1 Tbsp. orange juice, freshly squeezed
1 large egg
½ tsp. pure vanilla extract
2 large oranges, 1 zested into thin strips, both segmented
Monk Fruit Sweetener with Erythritol (Powdered), for dusting

Preheat oven to 350°F. Butter an 8” round cake pan.

Stir flour, ½ cup + 2 Tbsp. sugar, the baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg, and vanilla in a bowl. Pour into pan. Bake until a cake tester comes out clean, about 25 minutes. Let cool on a wire rack.

Place zest strips in a bowl. Stir in segments and remaining Tbsp. sugar. Garnish cake with some segments; serve with the rest. Dust with confectioner’s sugar.

Makes one 8” round cake.