Oh my. Words are inadequate. Utter bliss doesn’t even begin to describe this cake.


The citrus notes in this delectably moist cake left my mouth watering for yet another piece.

Orange Yogurt Cake
Adapted from The Pioneer Woman

Here’s what you need:
+ 1 1/2 cups unbleached all purpose flour
+ 1/2 tsp kosher salt
+ 2 tsp baking powder
+ 1 cup (heaping) plain, lowfat yogurt
+ 1 cup sugar
+ 3 large eggs
+ 1 tsp vanilla extract
+ Zest of 1 whole orange
+ 1/2 cup canola oil

For the glaze:
+ 1/2 cup orange marmalade
+ 1/2 cup lemon greek yogurt (I use Chobani)
+ Zest of 1 whole orange

How to get to heaven in 5 easy steps:

1. Preheat oven to 350F. Grease and flour a loaf pan. 
2. Using a whisk combine the flour, baking powder and salt. Set aside.
3. In a separate bowl, combine 1 cup of yogurt, sugar, eggs, vanilla, orange zest, and canola oil until just combined. Pour over dry ingredients and mix until just combined; do not over beat.
4. Pour into a loaf pan and bake for 45-50 minutes or until knife inserted in the middle comes out clean. Remove from oven and allow to cool slightly. Remove from pan. 
5. While cake is baking, pour marmalade into a sauce pan. Heat it on low until melted, stirring occasionally. This took about 15 minutes on my stovetop. Add the lemon yogurt to the pan and turn off heat. Mix in orange zest. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides. Add any leftover orange zest as garnish on the cake. Enjoy and try to save some for breakfast the next morning to enjoy with a cup of freshly brewed coffee.