Classic Orange Cake
A bright, moist, and fragrant cake that captures the essence of fresh citrus in every tender crumb.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 cup granulated sugar (200g)
- •1 1/2 teaspoons baking powder
- •1/4 teaspoon salt
- •1/2 cup neutral oil (such as vegetable or canola)
- •1/2 cup fresh orange juice (about 1 large orange)
- •2 tablespoons orange zest (finely grated)
- •2 large eggs
- •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 bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- 3
In a separate medium bowl, whisk the eggs, oil, fresh orange juice, orange zest, and vanilla extract until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir with a spatula just until the batter is smooth and no flour streaks remain; do not overmix.
- 5
Pour the batter into the prepared cake pan and spread it evenly.
- 6
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
💡 Chef tips
- For an extra citrus punch, whisk 1/2 cup of powdered sugar with 1 tablespoon of orange juice to create a simple glaze to drizzle over the cooled cake.
- Ensure your orange zest is finely grated to avoid bitter chunks; only grate the bright orange part of the peel, avoiding the white pith.
- 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 light and airy texture, and a vibrant, refreshing aroma of fresh oranges.