Orange cake
This orange cake recipe is so easy to make and uses few ingredients. It is perfectly moist with a fluffy texture - and is the perfect treat to satisfy your sweet tooth cravings.
Servings: 8
Calories: 570kcal
Ingredients
For the Cake:
- 2½ cups All-purpose flour 300g
- ¾ teaspoon Baking powder
- ¼ teaspoon Salt
- 1 cup Granulated sugar 200g
- 2 tablespoons Orange zest about 3 oranges
- 1 cup Vegetable oil 240ml
- ¾ cup Fresh orange juice about 3 oranges/180ml
- 3 Large eggs
- 1 tablespoon Vanilla extract
For the Glaze:
- 1 cup Powdered sugar 120g
- Zest of ½ orange
- 2 tablespoons Orange juice about ½ orange
Instructions
Preparations
- Allow the eggs to come to room temperature.
- Grate the orange zest into a small bowl and then squeeze the juice into a separate bowl.
Cooking instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) and grease a loaf pan with cooking spray or butter.
- Whisk the flour, baking powder, and salt together in a large bowl.
- Mix the granulated sugar with the orange zest in a large bowl using your fingers or a fork until the sugar turns light orange. Add the vegetable oil, fresh orange juice, eggs, and vanilla extract. Whisk to combine, then pour the wet mixture into the flour mixture until just incorporated.
- Pour the batter into the prepared cake pan and bake in the preheated oven for 60-70 minutes. Insert a toothpick into the center of the cake to check if it's cooked, then remove it from the oven and allow it cool while making the orange glaze.
- To make the glaze, whisk the powdered sugar, orange juice, and zest in a small bowl until smooth.
- Drizzle the sweet glaze over the warm cake and let it soak in for 30 minutes.
- Let the cake cool completely before decorating it with a dusting of powdered sugar, orange slices, and mint leaves.
- Cut into slices and serve the cake on a plate with coffee or tea.
Recipe Notes
Using the correct pan
I find that using a loaf pan is the best for baking this orange cake in because it comes out in one piece once cooled. Since the cake is very moist, it tends to break when removing the cooled cake from a bundt cake pan.
Fresh orange flavor
Be sure to use freshly squeezed orange juice and zest for the best flavor. Avoid using store-bought orange juice or orange extract for this recipe because it doesn't have the same flavor.
Refrigerate overnight
If you can wait that long and allow the glaze to soak into the cake overnight, you will have the perfect orange cake! It tastes even better the following day.
Use food coloring
If you want to give your cake a bright orange color, use a few drops of orange food coloring in the batter.