The hardest part about making this fluffy and light orange tea cake is not eating it all in one sitting. This recipe is quick to make and perfect for when you need to bake a last-minute cake. The orange tea cake along with my chocolate orange cake is simple cake recipes and staple desserts in our home.
Preheat the oven to 180°C. Grease a round 20-cm springform cake tin.
Combine the flour, baking powder, and orange zest in a bowl and set aside.
Place the eggs, vanilla essence, and lemon zest in a large bowl and beat it with an electric mixer at a moderate speed, adding the sugar gradually until light and fluffy.
Reduce the speed to low. Add the dry ingredients and ½ a cup of orange juice, alternating between the two.
By hand, stir in the yogurt and oil and fold gently. Pour into the prepared cake tin. Bake for approximately 35 minutes or until cooked through and your cake tester comes out clean (see notes above).
While the cake is still hot, create holes on the top using a skewer. Slowly pour over the remaining ½ cup of orange juice. Allow the cake to cool completely. Dust with icing sugar and garnish with extra orange zest.