Step 3: Cream Wet Ingredients
- In a large bowl, beat butter (or oil) and sugar until creamy and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in orange zest, orange juice, vanilla, and yogurt/sour cream.
Step 4: Combine
- Slowly fold dry ingredients into the wet mixture until just combined (do not overmix).
- Batter should be smooth and slightly thick.
Step 5: Bake
- Pour batter into the prepared pan.
- Bake for 35–40 minutes (loaf pan may take closer to 45 minutes) or until a toothpick inserted in the center comes out clean.
Step 6: Add Glaze
- Mix powdered sugar with orange juice until smooth.
- Once cake is slightly cooled, drizzle glaze on top.
Tips
- For an extra citrus punch, poke small holes in the warm cake with a toothpick and drizzle some fresh orange juice before adding glaze.
- Can also be baked as cupcakes (15–18 minutes baking time).
- Store at room temperature for 2 days or refrigerate up to 5 days.
Would you like me to also write a fluffy orange cream cheese frosting version for this cake to make it more festive?
