Bright, moist, and full of citrus flavor, this Orange Greek Yogurt Cake Loaf is a delightful twist on a classic yogurt cake. Made with fresh orange juice and zest, creamy Greek yogurt, and finished with a light glaze, this loaf is perfect for breakfast, brunch, or an elegant afternoon treat. Its tender crumb and zesty aroma make it a standout choice for citrus lovers and home bakers alike.

Why You’ll Love This Recipe

Fresh, vibrant orange flavor from both zest and juice
Moist and tender crumb thanks to Greek yogurt and oil
Simple and quick to prepare—no mixer needed
Perfectly balanced between sweet and tangy
Ideal for any time of day, from morning coffee to dessert
Beautiful golden loaf with a glossy citrus glaze
Easy to customize with add-ins like nuts or spices
Stays fresh for days, making it great for meal prep
Healthier than traditional cakes, with less butter and more protein
Freezes well, perfect for make-ahead baking

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

all-purpose flour
baking powder
salt
plain Greek yogurt
granulated sugar
large eggs
orange zest
freshly squeezed orange juice
vegetable oil
vanilla extract

For the glaze:

powdered sugar
fresh orange juice

Optional garnish:

thin orange slices or zest curls

Directions

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine Greek yogurt, sugar, eggs, orange zest, orange juice, and vanilla extract. Mix until smooth.
Gradually stir in the dry ingredients until just combined—do not overmix.
Fold in the vegetable oil until the batter is fully blended and smooth.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together powdered sugar and orange juice until smooth. Drizzle over the cooled cake.
Garnish with thin orange slices or zest if desired. Serve and enjoy.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10 slices
Calories: Approximately 285 kcal per slice

Variations

Add a touch of spice: Try cinnamon or cardamom for warmth
Use blood oranges: For a unique color and flavor twist
Make it dairy-free: Use plant-based yogurt and a neutral oil
Add nuts: Fold in chopped almonds or pistachios for texture
Top with candied orange peel: For extra sweetness and presentation
Use whole wheat flour: Replace half the flour for a heartier loaf
Add chocolate chips: For a decadent, dessert-style variation
Create an orange-honey glaze: Substitute honey for sugar in the glaze
Turn it into muffins: Divide batter into a muffin tin and reduce bake time
Add poppy seeds: For a texture similar to a citrus-poppyseed loaf

Storage/Reheating

Room temperature: Store in an airtight container for up to 3 days
Refrigeration: Keep refrigerated for up to 5 days for extended freshness
Freezing: Wrap individual slices or the whole loaf tightly and freeze for up to 2 months
Reheating: Warm slices in the microwave for 10–15 seconds or in a low oven to restore moisture

FAQs

Can I use bottled orange juice?

Freshly squeezed juice provides the best flavor, but 100% pure orange juice with no added sugar can be used in a pinch.

Why use Greek yogurt in baking?

Greek yogurt adds moisture, a slight tang, and helps create a soft, tender crumb while reducing the need for butter or oil.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.

How can I tell when the cake is done?

Insert a toothpick into the center of the loaf—it should come out clean or with a few moist crumbs, but no wet batter.

Can I make this cake ahead of time?

Yes, it keeps well and can be made a day or two in advance. Store it tightly wrapped at room temperature or refrigerated.

Is this cake overly sweet?

No, it has a balanced sweetness that allows the orange flavor to shine. You can adjust the amount of sugar or glaze to taste.

Can I use regular yogurt instead of Greek yogurt?

Yes, but reduce the liquid slightly elsewhere in the recipe, as regular yogurt is less thick.

What type of oil is best?

A neutral oil like vegetable or canola works best to let the citrus flavors shine through.

Can I double the recipe?

Yes, you can double the ingredients and bake in two loaf pans or a bundt pan. Adjust baking time accordingly.

Can I skip the glaze?

Yes, the cake is flavorful on its own. The glaze adds sweetness and moisture, but it’s optional.

Conclusion

The Orange Greek Yogurt Cake Loaf is a refreshing, citrus-packed dessert that’s as easy to make as it is delightful to eat. With its light texture, tangy flavor, and simple ingredients, this loaf is a perfect addition to your baking rotation. Whether served at breakfast, brunch, or as a light dessert, it delivers bright, sunny flavor in every slice.

Orange Greek Yogurt Cake Loaf

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This Orange Greek Yogurt Cake Loaf is bright, moist, and infused with fresh orange zest and juice. Creamy Greek yogurt keeps the crumb tender and rich, while a simple citrus glaze adds a sweet finish. Perfect as a spring treat, brunch dessert, or afternoon snack with tea or coffee.

Author: Asma
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 10 slices
Category: Dessert
Method: Baking
Cuisine: American, Mediterranean-inspired
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, mix together Greek yogurt, sugar, eggs, orange zest, orange juice, and vanilla until smooth.
Gradually add the dry ingredients to the wet mixture and stir just until combined.
Fold in the vegetable oil until the batter is fully incorporated and smooth.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Whisk together powdered sugar and orange juice to make the glaze. Drizzle over the cooled loaf.

Garnish as desired and serve

Notes

You can swap orange for blood orange or tangerine for a flavor twist.
Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Delicious served slightly warm with a dollop of whipped cream or Greek yogurt.