Orange Almond Poppyseed Yogurt Cake. That name is a mouthful. This is an orange cake. An orange loaf. An orange pound cake. Orange poundcake is the best description – like the thing they’d sell at Starbucks if they sold anything this deliciously moist and tasty.
It was my turn to make a tea time snack for the office. I’ll be honest with you guys, I’ve been a total slacker. I keep buying pre-made things, or making things out of box cake mix. I haven’t been proud, but today. Today I was proud.
I combined the powers of two recipes. This delicious looking Orange Almond Poppyseed Loaf and this equally delicious looking Orange Yogurt Cake. I loved the flavors of the Orange Almond Poppyseed loaf – orange, poppyseed, almond yum – but it made two loaves and had butter extract in it, which is too many loaves and an ingredient I did not have. The Orange Yogurt cake looked deliciously simple, but I wanted to pump up the flavor.
And so the Orange Almond Poppyseed Yogurt Cake was born. It was destroyed by the office and many compliments given because it’s incredibly flavorful. Nice and citrus-y, tangy from the yogurt, with the almond and poppyseed adding some more complexity.
Seriously, this is so good.
Ingredients
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup 0% Greek yogurt
- 1 tsp vanilla extract
- 3/4 tsp almond extract
- 1 1/2 - 2 tbsp orange zest (I used two large oranges)
- 1/2 cup orange juice (the juice of those same two large oranges)
- 1/4 cup sugar
Instructions
- Preheat your oven to 350F and grease a bread pan, or line with parchment paper.
- Mix together the flour, baking powder, salt, and sugar.
- In another bowl mix together the eggs, oil, yogurt, vanilla, almond extract, and orange zest.
- Add the dry ingredients to the wet and stir until just combined. Pour/scoop into your bread pan, spreading evenly.
- Bake for 30-40 minutes or until the top is slightly golden and the center feels spongy and springs back when you touch it.
- Meanwhile, combine the orange juice and sugar in a saucepan and heat on low heat until the sugar is dissolved. Take off heat and set aside.
- Allow the loaf to cool in the pan for just a few minutes then move it to a wire cooling rack with a cookie sheet or a lot of paper towel underneath it.
- Stab the loaf with a toothpick all over and slowly (like, pour then walk away for a minute and come back and continue) pour the sugary orange juice mixture over top of the warm loaf - allowing it to soak up.
- Allow loaf to cool completely before cutting into it. Then enjoy the delicious thing you just created.