Orange and Greek Yogurt Cake

Adapted from Julia Turshen

Crafted by cookbook author and food equity advocate Julia Turshen, who generously shared this recipe with us in support of our “Baking a Stand” for social justice effort, this simple, not-too-sweet loaf cake is just the thing to lift your spirits. Creamy Greek yogurt, fresh orange, and lots of vanilla evoke the classic flavors of an orange Creamsicle®. It’s just lovely served plain, but Julia recommends topping thick slices with extra yogurt and orange slices for an elegant dessert.

15 mins
50 mins to 1 hr
1 hr 5 mins
one 9” x 5” cake, 8 thick slices
Orange and Greek Yogurt Cake


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  1. Preheat the oven to 350°F. Lightly grease a 9" x 5” loaf pan.

  2. In a large bowl, whisk the eggs together until well combined.

  3. Add the yogurt, olive oil, orange zest, orange juice, vanilla, sugar, baking powder, and salt. Whisk vigorously until everything is thoroughly combined.

  4. Add the flours, stirring just until incorporated.

  5. Transfer the batter to the prepared pan, smoothing out the top with a spatula or spoon.

  6. Bake the cake for 50 to 60 minutes, until it’s firm to the touch and a toothpick inserted into the center comes out clean.

  7. Remove the cake from the oven and transfer it to a rack to cool completely before removing it from the pan.

  8. Serve thick slices of the cake with Greek yogurt and thin slices of peeled orange.

  9. Store any leftover cake, well wrapped, at room temperature for several days; or double wrap in plastic and freeze for longer storage.