This orange and cardamom loaf cake is impossibly easy and delicious with or without a pat of butter or clotted cream.

With a soft, airy crumb, it’s made from a tangle of orange zest, cardamom, oil and plain yoghurt.
This orange and cardamom loaf cake, undeniably bursts with flavour which is finished off with an ample dusting of powdered sugar and orange zest. Definitely not a multi-step fussy recipe.

This is the cake I love to take when visiting my family. I make this loaf cake on repeat and my family is unreservedly enveloped in a fragrant cloud of orange and cardamom spice. We love it that much!

This orange and cardamom loaf cake is practically effortless. There is no need to bring out a mixer or blender. All you require, are your ingredients, two bowls and a whisk and spatula, to bake this delicious orange loaf cake.
The unbelievable ease of this recipe, means you can whip it up in a cinch to satisfy your cravings or impress your unexpected guests when they arrive.

It’s a conclusively moist cake. The addition of yogurt and vegetable oil, delivers an incredibly moist and tender cake. The yogurt adds a luscious richness while keeping the crumb light and fluffy.

The zest of an orange is the when and where the magic happens. It infuses the orange loaf cake with fragrant citrus notes. The cardamom has notes of floral with a hint of citrus. It’s the perfect fusion and ultimate mood booster!
You will be enticed with the best perfumed cake you could ever taste!

So, here’s what you’ll need:

Orange and Cardamom Loaf Cake

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Prep Time 10 mins

Cook Time 40 mins

Ingredients

  

• 1 cup sugar
• 1 cup plain yogurt
• 3 large eggs or 4 small ones
• 1/2 cup vegetable oil
• 2 tsp orange zest
• 4 tbsp juice of a freshly squeezed orange
• 1 1/2 cups self-raising flour
• 1/2 tsp salt
• 1 tsp ground cardamom
• Orange Syrup
• 1/3 cup sugar
• 1/3 cup orange juice

Instructions

 

• Preheat oven to 350°F or 180°C
• Grease a standard loaf pan with butter or non-stick baking spray.
• In a bowl, whisk together the sugar, yoghurt, eggs, oil, and orange zest until sugar has dissolved.
• In another bowl, sift together the flour, ground cardamom and salt. Slowly fold the dry ingredients into the wet ingredients until just combined. Do not over mix the batter. Scrape the sides of the bowl as needed.
• Pour batter into prepared loaf pan. Bake for 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
• While the cake is baking, microwave the sugar and orange juice for 2 minutes, stirring every 30 seconds. The syrup is ready when the sugar has dissolved.

  Once the cake is cooked, allow it to cool for 10 minutes in its pan. Then using a fork or wooden skewer, poke holes into the loaf cake.
• Pour the orange syrup over the cake, moving intentionally into the poked holes. Cool completely in the pan.
• Remove cake from pan and dust generously with powdered sugar and orange serve.

Notes

 

• Use room temperature eggs and yogurt. It helps them to fully incorporate into the batter. This aids better rising.
• Use full fat yogurt instead of fat-free or reduced. Reduced or fat-free yoghurt has too much liquid which will ultimately ruin the texture of the cake.
• Poking holes into the cake is a game changer. The flavours it brings across are next level.
• Store leftover cake in an airtight container in the fridge for 2-3 days.