Vanilla Bean Yogurt Loaf Cake with Orange Fondant Glaze
A moist, tender vanilla bean-scented cake made with yogurt for extra richness and topped with a bright orange fondant glaze. The combination of both vanilla extract and fresh vanilla bean seeds creates an intensely aromatic flavor, while the yogurt keeps the crumb exceptionally soft. Perfect for afternoon tea, special occasions, or whenever you want an elegant dessert that's surprisingly simple to make. The orange glaze adds a citrusy contrast that complements the vanilla beautifully.
Ingredients
- 1 cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
use cup-for-cup blend
- ½ cup almond flour
- 2 tsp baking powder
- 1 pinch salt
- 1 cup granulated sugar
- 1 vanilla bean, insides scraped, pod discarded
- ½ cup vanilla yogurtGreek yogurt1:1protein
will be slightly more dense
- 3 large eggs
- 2 TBSP pure vanilla extract
- ½ cup vegetable oil
- 2 cups powdered sugar, sifted
- 4 TBSP orange juice, freshly squeezed
Instructions
- 1
Center a rack in the oven and preheat to 350°F
- 2
Generously butter an 8 1/2-x-4 1/2-inch loaf pan and place on a lined baking sheet
- 3
Whisk together the flours, baking powder and salt, then set aside
- 4
Whisk together yogurt, eggs, sugar, vanilla bean seeds, and vanilla extract until well blended
- 5
Gently whisk in the dry ingredients
- 6
Switch to a spatula and fold in the oil until batter is thick and shiny
- 7
Scrape batter into prepared pan and smooth the top
- 8
Bake for 50 to 55 minutes, until golden and starting to pull away from sides
- 9
Cool on rack for 5 minutes, then run knife around edges and unmold
- 10
Cool completely to room temperature right-side up
- 11
Combine powdered sugar and orange juice, whisking until smooth
- 12
Pour glaze over cake top, allowing it to drizzle down the sides
Tips
Make sure eggs and yogurt are at room temperature for better mixing and a more tender crumb
Don't overmix once you add the flour - fold just until combined to keep the cake light
Test doneness with a knife in the center; it should come out clean or with just a few moist crumbs
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Cake can be made 1 day ahead; add glaze just before serving for best appearance
Serve at room temperature, cut with a sharp serrated knife for clean slices
Common Mistakes
Don't skip the room temperature ingredients to avoid lumpy batter
Don't overbake or the cake will be dry - check at 50 minutes
Substitutions
Gluten-Free Swaps
use cup-for-cup blend
General Alternatives
FAQ
Can I make this without the vanilla bean?
Yes, increase vanilla extract to 3 tablespoons total for good vanilla flavor, though it won't be quite as intense.
What if I don't have almond flour?
Replace with an equal amount of all-purpose flour, though the texture will be slightly less tender and nutty.
How long will this cake keep?
Store covered at room temperature for 3 days or refrigerated for up to 1 week. Freezes well for 3 months.