Orange Cardamom Loaf Cake

If you’re looking for a bright and comforting loaf cake that’s perfect for breakfast, tea, or dessert, here you go! If you want to see the process video, click here!

Ingredients

Cake:

  • 175g sugar

  • Zest of 1 orange

  • Juice of 1/2 orange

  • 1/2 cup (1 stick) salted butter, room temp

  • 2 tablespoons vegetable oil

  • 1/2 tablespoon vanilla extract

  • 2 eggs

  • 128g Greek vanilla yogurt

  • 1 teaspoon baking powder

  • 1 teaspoon ground cardamom

  • 195g all-purpose flour, sifted

    Syrup:

  • 2 tablespoons butter

  • Juice from the other 1/2 of orange

  • 33g sugar

  • 1/2 tsp vanilla

Instructions:

  • Heat your oven to 350F.

  • In a large bowl, combine sugar and orange zest. Rub the zest into the sugar with your fingers or in a food processor, until fragrant and the sugar is an orange tinge.

  • Add butter, oil, and vanilla. Beat a few minutes until pale and fluffy.

  • Add eggs one at a time, mixing well after each.

  • Mix in Greek yogurt until smooth.

  • Add baking powder and mix to absorb.

  • Add cardamom and flour and mix until incorporated.

  • Pour into a greased loaf pan (you can line with parchment for an even easier release)

  • Bake 50 minutes.

  • While the cake is almost finished baking, combine butter, water, sugar, and vanilla in a saucepan and bring it to a simmer until the sugar dissolves.

  • When the cake is finished, poke holes over the top with a tooth pick, and while it’s still hot, pour the syrup evenly over the cake. Let it soak fully while cooling.

  • OPTIONAL: Once the cake is cooled, prepare a simple glaze with powdered sugar and vanilla, if you like, and add water, 1 tablespoon at a time until you’ve reached your desired consistency (I never measure, since this is very easy- if it’s too thick, add more water, if it’s too thin, add a bit more powdered sugar)

  • Store at room temperature in an air tight container for up to a few days.

katherine sprung