Prep time
Cook time
Total time
Serves: Serves 12
  • 2 cups flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 4 eggs
  • 1 cup sugar
  • ½ cup vegetable oil
  • 1 cup yogurt
  • Juice of 1 lemon and 1 orange (reserve 2 tbsp of each for the syrup)
  • Zest of the lemon and the orange
  • 1 teaspoon vanilla
  • 1 tablespoon orange liqueur (optional)
  • 2 tbsp lemon juice
  • 2 tbsp orange juice (you can also replace 1 tablespoon of juice with a tablespoon of orange liqueur)
  • 2 tbsp sugar
  • ½ orange, sliced
  • ¼ cup water
  • ¼ cup sugar
  1. Grease and flour a loaf pan. Preheat oven to 350 degrees. In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
  2. Beat eggs and sugar in another large bowl until well combined. Gradually beat in the oil. Stir in the yogurt, citrus juice, zest, vanilla, and orange liqueur (if using). Fold the dry ingredients into the wet ingredients. Make sure to scrape the sides of the bowl, but don’t over-mix.
  3. Pour into prepared pan and bake for about 50-55 minutes, or until a toothpick comes out clean. Save the toothpick for later!
  4. When the cake is out of the oven, make the syrup by combining the lemon juice, orange juice, and sugar in a small saucepan over medium heat. Keep stirring until the sugar is dissolved. Carefully remove the warm cake from the pan and move to a serving plate, poke the top with a toothpick, and carefully pour the syrup over the top.
  5. To make the candied orange slices, thoroughly wash and dry the orange. Cut the orange in half lengthwise, and use a very sharp knife to make very thin, even slices of orange. Combine the sugar and water in your medium saucepan and heat the mixture until the sugar dissolves to make a simple syrup. Add the orange slices, reduce the heat to medium low, and simmer for 20 minutes, swirling the slices around occasionally.
  6. Garnish the cake with the candied orange slices. When it’s completely cool, use a serrated knife to slice and serve!
Recipe by The Woks of Life at