Aside from the bit of snow we received in Wisconsin last week, I’m seriously getting a case of spring fever. And spring is certainly in the air. Not to mention I’m seeing all sorts of cute spring clothes in the stores. But this isn’t a fashion blog, this blog is about food. So let’s talk about cake and oranges. I decided to whip up a deliciously creamy Orange Poppy Seed Loaf Cake over the weekend in honor of spring and Easter. And the results, well, you’re going to want to make this.
My friends over at Stonyfield recently launched a new line of 100% Grassfed Yogurts that are to die for. You wouldn’t think that a yogurt that made from milk that came from 100% grassfed cows would even make a difference but it really does. This line of yogurt is so creamy, light and delicious. And it’s organic, so it’s a double plus. This yogurt is packed with vitamins, protein and is non-GMO. It’s nothing but good for you.
My cake features the tasty 100% grassfed yogurt from Stonyfield, offering a light and creamy cake perfect for a snack or party. Fresh orange zest and juice is whipped into the batter and the entire cake is topped off with a yogurt glaze. Are you drooling yet?
I didn’t think it was possible to love Stonyfield Yogurts any more but they have seriously done it again. I’m typically more fond of Greek yogurt but have honestly fallen in love with their 100% Grassfed Strawberry. It is lightly sweetened by organic strawberries and perfect for a light snack.
Okay enough about the yogurt already! Let’s get back to the cake…..
- Nonstick vegetable oil spray
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt, plus more
- 1 tablespoon finely grated orange zest
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup plus 1 tablespoon plain 100% Grassfed Stonyfield Yogurt
- 8 tablespoons fresh orange juice, divided
- 1 tablespoon poppy seeds
- ½ cup powdered sugar
- Preheat oven to 350°. Line an 8½x4½" loaf pan, preferably metal, with parchment paper, leaving overhang on the long sides, and lightly coat with nonstick spray. Whisk flour, baking powder, and ¾ tsp. salt in a medium bowl.
- Using your fingers, work orange zest into granulated sugar in a large bowl until sugar starts to clump and mixture is very fragrant, about 1 minute. Add eggs, oil, and vanilla and beat with an electric mixer on high speed until light and thick, about 4 minutes. Reduce speed to low and mix in half of dry ingredients, then mix in ¾ cup yogurt. Mix in remaining dry ingredients followed by 5 Tbsp. orange juice and 1 Tbsp. poppy seeds. Scrape batter into prepared pan and smooth top.
- Bake cake until top is golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Transfer pan to a wire rack. Poke holes in top of cake and brush remaining 3 Tbsp. orange juice over top. Let sit 15 minutes, then run a knife around sides to loosen and use parchment paper to lift cake out of pan and onto rack. Remove parchment and let cool completely.
- Whisk powdered sugar, remaining 1 Tbsp. yogurt, 1 tsp. water, and a pinch of salt in a medium bowl until smooth and drizzle over cake. Sprinkle with poppy seeds and let sit until glaze is set, about 30 minutes.
This post is sponsored by Stonyfield Yogurt. All opinions expressed are my own.