Receive more recipes in your inbox

This field is for validation purposes and should be left unchanged.

A tea cake for any time of day, this easy recipe sparkles with fresh orange and Bellwether Farms creamy, tangy Sheep Yogurt.


1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup Plain Bellwether Farms Sheep Milk Yogurt
1 cup sugar
3 large eggs
2 teaspoons grated orange zest (from 1 large orange)
½ teaspoon orange or vanilla extract
½ cup vegetable oil

Orange syrup:

1/3 cup freshly squeezed orange juice
1/3 cup sugar


Preheat oven to 350 degrees. Line the bottom of a standard 9x5x2½” loaf pan with parchment paper then grease and flour well to prevent sticking

In a bowl, sift together the flour, baking powder and salt. In a separate bowl, whisk together the Plain Sheep Yogurt, sugar, eggs, orange zest and extract. Slowly mix the dry ingredients into the wet ingredients. Stir the vegetable oil into the batter, incorporating well. Pour the batter into the prepared pan and bake 50 -60 minutes or until a cake tester inserted in the center of the loaf comes out clean.

In a small saucepan, cook the orange juice and remaining 1/3 cup sugar until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Place the pan on a cooling rack over a sheet pan. While the cake is still warm, pour the orange-sugar mixture slowly over the cake allowing it to soak in. Remove from pan when cool. Serve with dollop of yogurt on the side

Note:  Substitute lemon zest and juice, or add a handful of dried cranberries.