One-Bowl Orange Loaf

one bowl orange yogurt cake with crunchy almond topping in a loaf pan top view

Equipment

large mixing bowl
Microplane or Zester Essential for getting that fresh orange zest without the bitter white pith.
Parchment paper I recommend lining the pan with an "overhang" or sling. This makes it easy to lift the cake out without cracking the almond crust.
Kitchen scale using a scale is the best way to ensure your orange loaf turns out perfect every time.

Ingredients

160 g white granulated sugar
zest of 2 oranges see notes
2 large eggs room temperature
120 g unsalted butter melted and cooled slightly
100 g Greek yogurt full fat preferred
100 ml fresh orange juice approx. 1 or 1.5 oranges
200 g unbleached all-purpose flour
40 g almond flour
1½ teaspoon baking powder
1/4 teaspoon baking soda
1 pinch salt

The Crunchy Topping

40 g slivered almonds
3 tablespoons white granulated sugar for sprinkling
zest of one orange optional

Instructions

Preheat your oven to 175°C (350°F). Grease a standard 9x5 inch loaf pan and line it with parchment paper, leaving a slight overhang on the sides for easy lifting.
In a large mixing bowl, combine the 160g sugar and the orange zest. Use your fingertips to rub the zest into the sugar until it is fragrant and looks like damp sand.
160 g white granulated sugar, zest of 2 oranges
Add the eggs to the orange sugar. Whisk for about until the mixture is well-combined and smooth.
2 large eggs
Whisk in the melted butter, Greek yogurt, and orange juice until the batter is completely smooth and combined.
120 g unsalted butter, 100 g Greek yogurt, 100 ml fresh orange juice
Add the all-purpose flour, almond flour, baking powder, baking soda, and salt. Switch to a rubber spatula and fold gently until just combined. Do not overmix; stop once you see no more streaks of flour.
200 g unbleached all-purpose flour, 40 g almond flour, 1½ teaspoon baking powder, 1/4 teaspoon baking soda, 1 pinch salt
Pour the batter into the prepared pan. Evenly scatter the slivered almonds over the top, then sprinkle the 3 tablespoons of sugar over the almonds. For even more citrus punch, sprinkle the optional zest of one more orange over the top now.
40 g slivered almonds, 3 tablespoons white granulated sugar, zest of one orange
Place in the center of the oven for 45–50 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10–15 minutes. Use the parchment paper "sling" to lift it onto a wire rack.
Wait until it cools completely before slicing. This ensures the almond flour crumb sets, allowing you to get clean, velvety slices rather than crumbly ones.

Notes

💡 Baker's Notes & Tips

🍊 All About the Oranges

The "Juiciness" Test: To predict how juicy an orange is, look for fruit that feels heavy for its size and has thin, smooth skin. If the skin is very thick and "pebbly," the orange often has more pith and less juice.
Hitting the 100ml Mark: Depending on the variety, you may need more or less fruit than the recipe suggests. For this loaf, I ended up using 1.5 oranges to get exactly 100ml. If your oranges are on the dry side, keep a second (or third) one handy just in case!
Zesting Like a Pro: Be careful to zest only the bright orange outer layer. The white "pith" underneath is quite bitter and will change the flavor of your cake.

⚖️ Precision & Texture

Use a Kitchen Scale: For the most consistent results, I highly recommend weighing your all-purpose flour and almond flour. Volume measurements (cups) can vary wildly depending on how you scoop, but grams are always accurate.
The "Crunch" Factor: To keep that signature almond topping crunchy, avoid wrapping the loaf tightly in plastic wrap. The trapped moisture will soften the sugar crust. Instead, store it in a cake tin, under a glass dome, or loosely covered with foil.

🕒 Storage

Room Temperature: This cake stays beautifully moist thanks to the yogurt. Keep it in an airtight container at room temperature for up to 3 days.

Disclaimer: Nutritional information, including calories, is only an estimate and can vary based on the brands and specific ingredients used. Please seek a qualified professional for official nutritional or medical advice.

Nutrition