Orange Au Lait Cake
A moist, citrus-infused cake with a tender crumb and vibrant orange flavor, perfect for brunch or special occasions, complemented by fresh fruit toppings.
Ingredients
Instructions
- In a large bowl, beat margarine and sugar until light and fluffy.
- Add eggs singly, beating well after each addition.
- Add vanilla.
- Combine yogurt and baking soda.
- Add alternately with flour to the mixture.
- Beat in orange juice and grated orange rind.
- Pour into a well-buttered Bundt pan.
- Bake in a preheated oven at 325° to 350°F for 40 to 45 minutes, until a cake tester comes out clean.
- Cool on a rack; dust with powdered sugar.
- Decorate with fresh strawberries and mandarin orange slices if desired.
Tips & Substitutions
For a lighter version, consider using egg whites instead of whole eggs or substituting with Egg Beaters. You can also use Greek yogurt instead of regular yogurt for added protein and tanginess. Ensure the margarine is at room temperature for better incorporation, and dusting with powdered sugar just before serving adds a nice touch. This cake pairs beautifully with fresh fruit, making it a delightful dessert.
Serving Suggestions
Serve this Orange Au Lait Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious treat. It also pairs well with fresh strawberries and mandarin orange slices for a vibrant presentation. For a brunch option, serve it alongside Grandma Root's Homemade Buttermilk Pancakes to create a delightful spread.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate it for up to a week. To reheat, slice individual portions and warm them in the microwave for about 10-15 seconds, just until slightly warm.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Au Lait Cake contains roughly 314 calories, with 2g protein, 30g carbohydrates, and 5g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of margarine?
Yes, you can substitute butter for margarine in this recipe. Just make sure to soften it to the same consistency as margarine for optimal mixing. Butter will add a richer flavor, making the cake even more delicious.
What if I don’t have orange juice?
If you don't have orange juice, you can substitute it with another citrus juice, such as lemon or grapefruit. Alternatively, you could use water with a bit of orange extract to mimic the flavor. Just adjust the amount based on your taste preference.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Simply store it in an airtight container at room temperature. This allows the flavors to meld and can enhance the overall taste. Just remember to dust with powdered sugar right before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).