Navel orange pound cake

Navel orange pound cake

This recipe wasn’t actually on my to-do list. A few days ago, I purchased some non-treated navel oranges on the stem with the intention of making a true orange pound cake. Then last night, I caught a very big baking bug and on whim, right after dinner, decided to bake up a yummy pound cake. Unfortunately, I was down just one egg so that required some google work and found Tutti Dolci’s recipe. I must admit that I was a bit skeptical at the idea of just 1 egg in a pound cake but decided to give it a try anyway.

I used Greek yogurt and skimmed milk as well as orange juice to keep it a stronger orange flavour. In place of regular sugar, I decided to try out this stevia and brown sugar blend which is supposed to be healthier and stronger in sweetness (you use only half of the amount of regular sugar called for in recipes). I also skipped the glaze because I didn’t want anything overly sweet for the kids and luckily too. I think with the glaze, the cake would be a bit tad on the sweet side.

The cake is not as rich as a typical pound cake but it is still strong in flavour. I find that the yogurt keeps the cake moist and less crumbly. Overall, this makes for a nice breakfast item or a tea treat. I’m tempted to make this again but with some chocolate chips or almond slivers.

Navel orange pound cake
Adapted from Tutti Dolci’s recipe here


1 1/2 cups flour
3/4 cup sugar (I used 1/4 cup regular sugar & 1/4 cup stevia-brown sugar mix)
1/4 cup unsalted butter, softened
1 large egg
1/4 cup Greek yogurt
1/4 cup orange juice
1/2 cup milk
1/2 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp baking soda
Zest of 2 large navel oranges


  1. Preheat your oven to 180°C and prepare a pan of your choice.
  2. Sift the flour, baking power, baking soda into a bowl and set aside. In another bowl, mix the orange juice, Greek yogurt and milk well and set aside.
  3. Add the zest to the sugar and mix well before adding in the softened butter. Mix together until light and fluffy before adding in the egg and vanilla extract. Stir well.
  4. Add half of the yogurt-milk-juice mix and stir well before adding in half of the flour mix. Stir well before adding in the other half of the yogurt-milk-juice mix and finish off with the flour mix. Fold in gently.
  5. Pour batter into prepared pan and smooth top with a spatula. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean and cake springs back to the touch.
  6. Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely on wire rack.

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