Maple Orange Yogurt Loaf Cake (Easy & Moist)

I made this maple orange yogurt loaf cake for my family, and by the next morning, my kids were already requesting another one. Considering how unpredictable their food preferences can be, I’ll take that as a win.

This cake is soft, moist, and lightly sweetened with maple syrup. Fresh orange adds a bright citrus flavor, Greek yogurt keeps it tender, and my favorite little baking trick, blending old-fashioned oats into flour, adds some whole grains without compromising the texture.

With a quick orange glaze, it’s simple enough for an afternoon baking project, delicious with coffee, and just sweet enough to feel like a treat.

Why You’ll Love This Maple Orange Yogurt Loaf Cake

• Simple ingredients: Everything comes together with familiar pantry and refrigerator staples.
• Made with whole-grain oats: Blending oats into flour is an easy way to incorporate more whole grains into baked goods.
• Naturally sweetened cake: Maple syrup adds sweetness without granulated sugar in the batter.
• Soft and moist: Greek yogurt and melted butter create a tender crumb.
• Easy to make: No stand mixer or special equipment required beyond a blender for the oats.

Ingredients

For the Cake

• 1¼ cups (155 g) all-purpose flour
• ½ cup (50 g) old-fashioned oats, blended into flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine sea salt
• ⅓ cup (76 g) unsalted butter, melted and slightly cooled
• ½ cup (120 ml) pure maple syrup
• 2 large eggs
• ½ cup (120 g) plain whole-milk Greek yogurt
• Zest of 1 large orange
• 2 tablespoons freshly squeezed orange juice
• 1 teaspoon vanilla extract

Orange Glaze

• ½ cup powdered sugar
• 1 tablespoon freshly squeezed orange juice
• Tiny pinch of salt

How to Make Maple Orange Yogurt Loaf Cake

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F. Line an 8½ × 4½-inch loaf pan with parchment paper, leaving some overhang to make removing the cake easier.

Step 2: Blend the Oats

Add the old-fashioned oats to a blender and blend until they resemble a fine flour.

This is one of my favorite ways to add whole grains to baked goods without needing to purchase specialty flour.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, blended oats, baking powder, baking soda, and salt.

Step 4: Mix the Wet Ingredients

In a separate large bowl, whisk together the melted butter, maple syrup, eggs, Greek yogurt, orange zest, orange juice, and vanilla extract until smooth.

Step 5: Combine

Add the dry ingredients to the wet ingredients and gently fold together until just combined.

Be careful not to overmix. A few small lumps are perfectly fine.

Step 6: Bake

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Start checking around 40 minutes, as baking times can vary depending on your oven and pan.

Step 7: Cool

Allow the cake to cool in the pan for 15 minutes before carefully transferring it to a wire rack.

Step 8: Add Your Topping

For the orange glaze: Whisk the powdered sugar, orange juice, orange zest, and salt until smooth. Drizzle over the completely cooled cake and allow to set for 10–15 minutes.

Allow the cake to cool before slicing and serving.

Tips for the Best Orange Loaf Cake

Use fresh orange zest. Most of the orange flavor comes from the zest, so don’t skip it! For a more pronounced citrus flavor, you can experiment with adding extra zest.

Measure your orange juice. A large orange can produce more juice than you expect. Stick with 2 tablespoons to maintain the right moisture balance.

Use whole-milk Greek yogurt. It helps keep the cake moist and adds richness without requiring additional butter.

Don’t overmix the batter. Once the dry ingredients are incorporated, stop mixing. Overmixing can make the cake tougher.

Let the cake cool. Slicing too early can cause the tender crumb to break apart.

Why I Add Blended Oats to My Baking

One of my favorite baking tricks is blending old-fashioned oats into a fine flour.

It’s an easy way to incorporate whole grains into recipes without completely changing the ingredients or texture.

Oats provide fiber, including beta-glucan, and contain nutrients such as magnesium and iron.

This recipe uses ½ cup of blended oats, adding approximately 50 grams of whole grains to the entire loaf.

I love finding simple ways to make the foods we already enjoy a little more nourishing, without sacrificing flavor.

How to Store Orange Yogurt Loaf Cake

Room temperature: Store in an airtight container for up to 2 days.

Refrigerator: Store in an airtight container for up to 5 days. Allow slices to come to room temperature before serving.

Freezer: Wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.

Frequently Asked Questions

Can I make this cake with regular yogurt?

Greek yogurt is recommended because it’s thicker and helps create the cake’s tender texture. Regular yogurt contains more liquid and may change the consistency of the batter.

Can I use store-bought oat flour?

Yes. Substitute 50 grams of finely ground oat flour for the blended oats.

Can I substitute honey for maple syrup?

Honey may work, but it has a different flavor and sweetness level. This recipe was developed using maple syrup, so I recommend sticking with it for the most consistent results.

Can I make this cake gluten-free?

This recipe contains all-purpose wheat flour and has not been tested with gluten-free substitutions.

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