Orange Cake
Servings: 1

Zest from 1 orange
1 cup granulated sugar (200 grams)
1/2 cup unsalted butter, melted (115 grams)
1/2 cup fresh orange juice (juice from two oranges)
1/2 cup plain yogurt (122 grams)
2 large eggs
2 teaspoons vanilla extract ( 8.5 grams)
2 1/2 cups all-purpose flour (300 grams)
1 teaspoon baking powder ( 4 grams)
1/2 teaspoon baking soda ( 3 grams)
1/2 teaspoon salt ( 3 grams)

Icing
1 1/2 cups powdered sugar (240 grams)
Juice from 1 orange (roughly 4 tablespoons)
Zest of 1/2 orange

Preheat oven to 350F. Line a 9×5 loaf pan with parchment paper. Spray with nonstick cooking spray.

In a large bowl, add sugar and orange zest. Using your fingers, rub the zest into the sugar for a few minutes until combined.

Add in the melted butter, orange juice, yogurt, eggs and vanilla extract. Whisk to combine.

Add in flour, baking powder, baking soda and salt. Whisk just until ingredients are combined.

Pour batter into prepared loaf pan. Using a knife, cut a line through the center of the loaf. Bake in preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the loaf is getting too dark on top, you may tent a piece of aluminum foil and place it on top of the loaf pan. Allow to cool 15 minutes, then remove and allow to cool on wire cooling rack.

Make the icing. In a medium bowl, whisk together powdered sugar, orange juice and zest, until smooth and combined. If icing seems too thin, add a touch more powered sugar. You don’t want the icing to be too thin, otherwise it will just slide off the cake. Pour icing over cake. Let stand 30 minutes until set. Slice and enjoy! You may store leftover cake in an airtight container for up to 3 days at room temperature, or up to 1 week in the refrigerator.

Notes
Storage – Store this cake in an airtight container for up to 3 days at room temperature, or up to 1 week in the refrigerator.