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Orange Vanilla Yogurt Pound Cake

Blogger Bree Hester of Baked Bree makes a tender and moist Orange Vanilla Yogurt Pound Cake. Learn to make this recipe with our how-to article.

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Prep Time 10 min
Total Time 1 hr 45 min
Servings 8

Ingredients

Cake

1 1/2: cups Gold Medal® all-purpose flour

2: teaspoons baking powder

3/4: teaspoon salt

1/4: teaspoon ground cinnamon

1/4: teaspoon freshly grated nutmeg

3/4: cup granulated sugar

1: container (6 oz) Yoplait® Simplait™ vanilla yogurt

1/2: cup vegetable oil

2: teaspoons grated orange peel

1: teaspoon vanilla

1/2: vanilla bean, split, seeds scraped

Glaze

1: cup powdered sugar

1/8: teaspoon salt

3: tablespoons fresh orange juice

1/2: vanilla bean, split, seeds scraped

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Directions

1 Heat oven to 350°F. Spray 5- or 6-cup fluted tube cake pan or 8 1/2x4 1/2x2 1/2-inch loaf pan with cooking spray.
2 In small bowl, stir together flour, baking powder, 3/4 teaspoon salt, the cinnamon and nutmeg. Set aside.
3 In medium bowl, beat granulated sugar, yogurt, oil, grated orange peel, vanilla and seeds scraped from 1/2 vanilla bean with whisk until well blended. Add dry ingredients to wet ingredients; stir just until combined. Pour batter into pan.
4 Bake 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool in pan on cooling rack 15 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
5 In another medium bowl, beat powdered sugar, 1/8 teaspoon salt, the orange juice and seeds scraped from 1/2 vanilla bean with whisk until smooth. Pour glaze over cake. Let stand about 30 minutes or until glaze is set before slicing.

EXPERT TIPS

Expert Tips

If the glaze is too thick, add a little more orange juice. If too thin, add more powdered sugar to thicken it.

Grated lemon peel and lemon juice would be a great substitute for the orange.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 1/18/2013 12:28:56 PM REPORT ABUSE kandicejo said:

Rating:

I am always on the lookout for egg free recipes due to my son's egg allergy. I was very excited to see this recipe. I chose to use a loaf pan. The batter only filled my pan 1/3-1/2 of the way and I generally prefer 1/2-2/3 full. Since eggs provide structure, I understand that many egg free recipes are created with smaller yield. However, I checked my cake at the 30 minute mark as the smell was getting quite strong. Unfortunately, the cake was already overbaked and dark brown. I was able to eat the center of the cake and the flavor is lovely. Overall this is a good recipe. The time and/or quantity just needs to be adjusted.

This reply was: Helpful Inspiring

Posted 1/14/2013 6:23:23 PM REPORT ABUSE bakedbree said:

Rating:

Good question! The yogurt replaces eggs in this recipe.

This reply was: Helpful Inspiring

Posted 1/12/2013 3:35:19 AM REPORT ABUSE sweets74 said:

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I would love to try this recipe because it sounds so simple and tasty, but when I read the ingredients, I noticed that there were no eggs. Is it possible to make a pound cake without eggs?

This reply was: Helpful Inspiring