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A tender citrus loaf that captures pure orange essence in every slice. Made with olive oil and yogurt for incredible moisture, this golden cake offers bright flavor and a delicate crumb that stays fresh for days.
This recipe emerged during peak citrus season, inspired by an abundance of fresh oranges. After multiple test batches, the olive oil version emerged as the clear family favorite - especially enjoyed with afternoon coffee.
Key Ingredients
- Oranges: Choose heavy, fresh fruit with bright unblemished peel for best flavor
- Greek Yogurt: Full-fat provides ideal moisture and tenderness
- Olive Oil: Select mild, fruity variety that enhances without overwhelming
Baking Instructions
- Oven Preparation:
- Center rack at 350°F. Thoroughly butter standard loaf pan.
- Base Mixture:
- Combine yogurt and sugar until smooth in large bowl.
- Adding Aromatics:
- Mix in fresh orange zest, then room temperature eggs until silky.
- Final Batter:
- Alternate folding in flour mixture and orange juice until just combined.
- Baking:
- Pour into pan. Bake 50-55 minutes until golden and set.
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The orange zest is truly essential to this recipe. Its intense aromatic oils create depth that juice alone cannot match. Each bright note of citrus comes through in the finished cake.
Mediterranean Heritage
This loaf draws inspiration from sun-drenched Mediterranean orchards where citrus desserts are a cherished tradition. The recipe merges classic technique with modern simplicity.
Serving Suggestions
Serve slices with fresh berries and whipped mascarpone cream for dessert. Toast thin slices and spread with butter and honey at breakfast. In summer, pair with vanilla ice cream and crushed pistachios.
Recipe Variations
Try using half lemon zest and juice for a citrus medley. Add toasted nuts to the batter, fold in fresh cranberries during winter, or swap in almond extract for a different flavor profile.
Each adaptation brings new character to the original recipe. The cranberry version has become a beloved holiday tradition.
Storage Tips
The olive oil helps maintain freshness for up to 4 days when wrapped well in parchment then foil at room temperature. Flavors develop beautifully over the first day.
For extended storage, freeze individual slices separated by parchment paper for easy portioning.
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Simple recipes often become the most treasured. This orange loaf has graced countless family gatherings and quiet mornings. Its reliable results and adaptable nature make it a true kitchen staple.
While forgiving, attention to detail elevates this cake from good to exceptional. Each bake brings deeper appreciation for the interplay of flavors and textures.
Frequently Asked Questions
- → Can I substitute Greek yogurt with a different kind of yogurt?
- Totally! You can use plain yogurt instead. Just go for the full-fat kind for a richer cake. Greek yogurt is ideal since it's thicker and adds more creaminess.
- → How long will the loaf cake stay fresh?
- This cake stays great for 2-3 days if kept in an airtight container at room temperature. If you pop it in the fridge, it'll last up to 7 days.
- → Is it possible to freeze the orange loaf cake?
- Yep! Wrap it tightly in plastic wrap followed by foil, and you can save it in the freezer for up to 3 months. When you're ready to enjoy it, just thaw it overnight at room temperature.
- → What kind of oil works best here?
- Light olive oil is a great option since it pairs well with the orange, but you can also use canola or vegetable oil if you'd rather.
- → Why does the top of loaf cakes crack sometimes?
- A cracked top just means your cake baked perfectly. It's super common with loaf-style cakes and happens because the surface sets faster than the middle can rise.