Orange Ginger Cake
Bright citrus loaf cake with warm ginger and yogurt, made without butter
Equipment
- mixing bowl
- Electric mixer
- 9×5-inch loaf pan
Ingredients
- 1¾ cups self-rising flour
- ¼ teaspoon salt
- 1 cup granulated sugar
- 4 large eggs
- ½ cup Greek yogurt (full-fat recommended)
- zest of 2 oranges
- ⅓ cup freshly squeezed orange juice
- ½ cup neutral oil (such as sunflower oil)
- 1½ teaspoon ground ginger
- 1 teaspoon freshly grated ginger
For the glaze
- 1 cup powdered sugar
- fresh orange juice
- Extra orange zest for garnish
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan.
- In a bowl, beat 4 large eggs and 1 cup granulated sugar for 4–5 minutes until pale and fluffy.
- Mix in ½ cup neutral oil , ½ cup Greek yogurt, the zest of 2 oranges, ⅓ cup freshly squeezed orange juice, 1½ teaspoon ground ginger, and 1 teaspoon freshly grated ginger.
- Sift in 1¾ cups self-rising flour and ¼ teaspoon salt. Mix briefly until just combined.
- Pour batter into the prepared loaf pan.
- Bake the cake for 45–50 minutes, checking at 40 minutes. A toothpick should come out clean. Let cool completely before glazing.
- Mix 1 cup powdered sugar with fresh orange juice until thick but pourable. Spread over cake and sprinkle with Extra orange zest for garnish.