Rimmersimon’s Orange Yoghurt Cake – Moist and Citrusy Delight

This cake is best enjoyed fresh but can be stored in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
If making ahead, you can freeze the un-iced cake for up to 3 months. Thaw and glaze before serving.
Variations:
Make it dairy-free by using coconut yoghurt instead of Greek yoghurt.
Add a pinch of cinnamon or cardamom for a warm, spiced flavor.
Substitute lemon zest and juice for a lemon-flavored variation.
FAQ:
Q: Can I use plain yoghurt instead of Greek yoghurt?
A: Yes, but Greek yoghurt gives a richer texture. If using plain yoghurt, slightly reduce the orange juice to prevent the batter from being too runny.

Q: Can I use olive oil instead of vegetable oil?
A: Yes, but it may slightly alter the flavor. A mild-flavored olive oil works best.

Q: What other toppings can I use?
A: Try topping with toasted almonds, coconut flakes, or a dusting of powdered sugar for extra texture and flavor.

This Orange Yoghurt Cake is light, citrusy, and absolutely delicious! Let me know if you’d like more variations.