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Just as Farmgirl Susan promises, this is a good recipe to have in your back pocket. For the most part, the ingredients are pantry staples and the batter comes together quickly (even if you forget to soften your butter...).

Instead of "mixing well," we gently folded the dry ingredients into the wet just until they were combined and we could no longer see any dry flour. We're not sure how much of a difference this makes, but in theory this will keep the batter lighter and prevent gluten from developing.

We loved that this cake wasn't overly sweet. The gentle orange flavor shines through in every bite, and the yogurt adds just a hint of mellow tang. We decided to forgo the simple syrup in the recipe for a drizzled orange glaze (recipe below).

The finished cake was moist and slightly crumbly--somewhere between the texture of pound cake and that of cornbread. It held together well whether we were eating it from a plate, a napkin, or with our bare fingers.

In fact, leftovers would make decadent french toast!

Judging by the bare crumbs left at the end of the evening, we think this cake hit just the spot at our barbecue. We hope it does the same for yours!

Orange Glaze
Makes about 1/2 cup

1 cup confectioner's sugar
zest and juice from 1/4-1/2 large orange
1/2 tsp almond extract

Mix everything together in a bowl and drizzle over the cake just before serving.

Related: Weekend Baking: Cakes, Muffins, and Cookies

(Images: Emma Christensen for the Kitchn)