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Orange-Yogurt Cake

Recipe photo courtesy of Sang An

This lightly sweet, no-mixer-required cake gets a its touch of sophistication from sweetened segmented oranges and strips of zest.

Source: Martha Stewart Living, December 2006
Total Time Prep Yield



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How would you rate this recipe?
  • ouradak
    17 APR, 2014
    This was heavy and bland.. needs more 'zing' to it if it's going to have 'orange' in the name! I don't recommend this recipe.
    • kchandrika147
      10 MAR, 2019
      Loved the overall recipe, but the cake turned out to be very dense and almost-floury. Honestly, it would need double the amount of baking soda and powder. Also, i found 1 tablespoon of orange juice not enough to give the orange flavor- I add half a cup and the flavor was bang-on!
  • LakeladyP
    23 APR, 2017
    I just wish Martha would provide nutritional information with her recipes.
  • TanujaSindhia
    19 SEP, 2010
    Lil help needed pls. I own an OTG - Morphy 28 ltrs. A newbee to baking - Can I pre-heat the otg at 350F for 10 mins? - At what temperature do I bake the cake for 25 minutes (as mentioned)?
  • mayre
    25 FEB, 2009
    I love this cake! It has a wonderful orange flavor and the zest adds such nice texture and color. It is very moist, spongy and flavorful. It really only takes 10 minutes of prep time, and it bakes beautifully- even in bundt or mini bundt pans. It makes a delicious and impressive dessert. Great for sharing with friends.
  • jammiejulie
    5 SEP, 2008
    I liked this cake. It has a good texture--spongy--easy to make and tastes good! Our kids liked it too. You can always serve it with ice cream or drizzle a chocolate glaze over it, so it is versatile. We have been invited to dinner tonight and this is what I am taking for dessert.

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