Classic Orange Cake
A bright, moist, and fragrant citrus cake that captures the essence of fresh oranges in every tender bite.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 cup granulated sugar (200g)
- •1/2 cup neutral oil (such as canola or vegetable oil)
- •1/2 cup fresh orange juice
- •1 tablespoon orange zest
- •2 large eggs
- •1 1/2 teaspoons baking powder
- •1/4 teaspoon salt
- •1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with oil or non-stick spray.
- 2
In a large mixing bowl, whisk together the eggs and sugar until the mixture is pale and slightly thickened.
- 3
Slowly pour in the oil, orange juice, and vanilla extract, whisking constantly to combine.
- 4
Sift in the flour, baking powder, and salt, then add the orange zest.
- 5
Gently fold the dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix.
- 6
Pour the batter into the prepared pan and smooth the top with a spatula.
- 7
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
💡 Chef tips
- Use organic oranges for the zest to ensure there are no wax residues on the peel.
- For extra flavor, brush the top of the warm cake with a simple glaze made of powdered sugar and a tablespoon of orange juice.
- Store the cake in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
✅ How it should turn out
The finished cake should have a beautiful golden-brown crust, a tender crumb, and a vibrant, refreshing citrus aroma that tastes perfectly balanced between sweet and tangy.