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Zesty Orange Delight: A Quick and Fluffy Citrus Cake

Amal
If you have an orange, some yogurt, and one egg, you can make this incredibly soft and flavorful Zesty Orange Cake in just minutes! With a light and fluffy texture, a refreshing citrus aroma, and a touch of sweetness, this cake is the perfect treat for breakfast, dessert, or an afternoon snack. Topped with a glossy apricot jam glaze and a sprinkle of coconut, it’s both simple and irresistibly delicious!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine International
Servings 6 servings

Ingredients
  

  • 3 oranges zested and juiced
  • 1 large egg
  • 80 g sugar about ⅓ cup + 2 tbsp
  • 8 g vanilla sugar 1 tsp
  • 1 pinch of salt
  • 80 ml sunflower oil about ⅓ cup
  • 150 g vanilla yogurt about ½ cup
  • 150 g all-purpose flour about 1 ¼ cups
  • 9 g baking powder 1 tsp
  • Apricot jam for glazing
  • Grated coconut for garnish
  • Mint leaves optional, for garnish

Instructions
 

  • Prepare the Oranges
  • Wash and zest one orange.
  • Squeeze the juice from all three oranges and set aside.
  • Make the Batter
  • In a bowl, whisk the egg, sugar, vanilla sugar, and salt until light and fluffy.
  • Add the sunflower oil, yogurt, and orange juice. Stir until combined.
  • Sift in the flour and baking powder, mixing gently until smooth.
  • Fold in the orange zest for extra flavor.
  • Bake the Cake
  • Preheat the oven to 180°C (350°F).
  • Grease a cake pan or line it with parchment paper.
  • Pour the batter into the pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Glaze and Garnish
  • While the cake is still warm, brush the top with apricot jam for a glossy finish.
  • Sprinkle with grated coconut and garnish with mint leaves if desired.
  • Serve and Enjoy
  • Let the cake cool slightly before slicing.
  • Serve warm or at room temperature with tea, coffee, or fresh fruit.

Notes

  • Use freshly squeezed orange juice for the best flavor.
  • For extra moisture, add an additional tablespoon of yogurt.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • You can freeze the cake for up to 3 months; just thaw before serving.