Try this Yogurt Orange Cake recipe, or contribute your own.
Suggest a better descriptionCream butter and sugar until light and fluffy; beat in egg yolks one at a time. Grate zest of orange and squeeze juice. Retain 1/2 teaspoon of zest and 1 tablespoon of juice. Add remaining zest and juice to creamed mixture with 1 cup of yogurt; beat well. Sift together flour, baking powder, baking soda and salt. Stir into creamed mixture, beating well. Beat egg whites until stiff. Fold into batter. Butter a 1 quart tube pan and flour lightly. Pour in batter. Bake in a preheated 350 degree oven for 45 to 50 minutes or until cake tester comes out clean. Cool for 10 minutes; invert on a wire rack. Sift powdered sugar into a small bowl. Mix with remaining zest juice and yogurt. Spread glaze over cooled cake and allow to harden slightly.
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Serving Size: 1 Serving (294g) | ||
Recipe Makes: 10 | ||
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Calories: 896 | ||
Calories from Fat: 427 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.4g | 63 % | |
Saturated Fat 26.7g | 134 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 522.2mg | 161 % | |
Sodium 557mg | 19 % | |
Potassium 263.7mg | 7 % | |
Total Carbohydrate 104.7g | 31 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 103.7g | ||
Protein 16.9g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 896
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