This Moist and Fluffy Orange Cake is a citrus lover’s dream—soft, tender, and bursting with the vibrant flavor of fresh oranges. Made with orange juice, zest, and a hint of vanilla, this cake is perfect for afternoon tea, brunch, or as a light dessert after a hearty meal. It’s simple to prepare yet delivers bakery-quality results with a moist crumb and a delicate aroma. Whether baked in a Bundt pan or loaf tins, this cake is a timeless treat that’s sure to brighten any occasion.
Ingredients:
For the Cake:
- 2¾ cups (345g) all-purpose flour
- 2½ teaspoons baking powder
- 4 large eggs
- 1½ cups (300g) granulated sugar
- 1 cup (240ml) vegetable oil
- 1¼ cups (300ml) fresh orange juice
- Zest of 3–4 oranges
- 1 teaspoon pure vanilla extract
Optional Orange Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice
- Zest of 1 orange (optional)
Instructions:
1. Preheat and Prepare
- Preheat your oven to 350°F (180°C).
- Grease a 12-cup Bundt pan or two 9×5-inch loaf pans. Lightly flour the pans or line with parchment paper.
2. Mix Dry Ingredients
- In a medium bowl, whisk together the flour and baking powder. Set aside.
3. Whip Eggs and Sugar
- In a large mixing bowl, beat the eggs and sugar on high speed for about 5 minutes, until pale and fluffy. This step helps create a light, airy texture.
4. Add Wet Ingredients
- With the mixer on low speed, slowly drizzle in the oil until fully incorporated.
- Add the orange juice, orange zest, and vanilla extract. Mix until just combined.
5. Combine with Dry Ingredients
- Gradually add the flour mixture to the wet ingredients, mixing just until no streaks of flour remain. Do not overmix.
6. Bake
- Pour the batter into the prepared pan(s) and smooth the top.
- Bake for 50–60 minutes (Bundt pan) or 40–50 minutes (loaf pans), or until a toothpick inserted into the center comes out clean.
- If the top browns too quickly, tent loosely with foil during the last 15 minutes of baking.
7. Cool
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
8. Make the Glaze (Optional)
- In a small bowl, whisk together powdered sugar and orange juice until smooth and pourable.
- Drizzle over the cooled cake and sprinkle with orange zest if desired.
Tips for Success:
- Use fresh oranges: Freshly squeezed juice and zest give the cake its signature brightness.
- Don’t overmix: Once the flour is added, mix gently to keep the cake tender.
- Measure accurately: Use a kitchen scale for best results, especially with flour.
- Let it rest: The flavor deepens after a day—store in an airtight container for up to 5 days.
Why You’ll Love It:
- Bright citrus flavor in every bite
- Moist and tender crumb thanks to oil and whipped eggs
- Versatile: Serve plain, glazed, or with whipped cream and berries
- Freezer-friendly: Wrap slices individually for a quick treat anytime
Would you like a version with chocolate chips, almond flour, or a dairy-free twist next?