Orange cake

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🍊 Moist Orange Cake – Full Recipe

This orange cake is soft, fluffy, and bursting with fresh citrus flavor. It uses real orange juice and zest for a naturally sweet, tangy taste. Perfect for dessert, tea time, or brunch!

📋 Ingredients

Dry Ingredients:

  • 1 ½ cups (190g) all-purpose flour

  • 2 teaspoons baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

Wet Ingredients:

  • ¾ cup (150g) granulated sugar

  • ½ cup (120ml) neutral oil (like canola or vegetable)

  • 2 large eggs

  • ½ cup (120ml) fresh orange juice (from about 2–3 oranges)

  • 1 tablespoon orange zest (from 1–2 oranges)

  • ½ cup (120g) plain yogurt or sour cream

  • 1 teaspoon vanilla extract

Optional Glaze:

  • 1 cup powdered sugar

  • 2–3 tablespoons fresh orange juice

  • ½ teaspoon orange zest

🧑‍🍳 Instructions

Step 1: Preheat and Prep

  • Preheat your oven to 350°F (175°C).

  • Grease and flour a 9-inch round or loaf pan, or line with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:

  • Flour

  • Baking powder

  • Baking soda

  • Salt

Set aside.

Step 3: Mix Wet Ingredients

In a large mixing bowl:

  1. Beat together sugar and oil until well combined.

  2. Add eggs, one at a time, mixing well.

  3. Stir in the orange juice, zest, yogurt, and vanilla.

Step 4: Combine and Mix

  • Gradually add the dry ingredients to the wet ingredients.

  • Mix just until smooth — don’t overmix.

Step 5: Bake

  • Pour batter into prepared pan.

  • Bake for 35–40 minutes (round pan) or 45–50 minutes (loaf pan), or until a toothpick inserted in the center comes out clean.

  • Let cool in the pan for 10–15 minutes, then transfer to a wire rack.

Step 6: Add Optional Glaze

  • Mix powdered sugar, orange juice, and zest until smooth.

  • Drizzle over the cooled cake.

✅ Optional Add-ins:

  • ½ cup chopped nuts (walnuts, pecans)

  • ½ cup chocolate chips

  • Swap 2 tbsp orange juice for Grand Marnier or Cointreau for an adult version

❓ Q&A: Orange Cake

🔸 Q: Can I use store-bought orange juice instead of fresh?

A: Yes, but use 100% juice without added sugar or preservatives. Fresh juice with zest gives the best flavor.

🔸 Q: Can I make this cake egg-free?

A: Yes! Try replacing each egg with:

  • ¼ cup unsweetened applesauce, or

  • 1 tablespoon ground flaxseed + 3 tbsp water (let sit 5 mins)

Note: Texture will be slightly denser.

🔸 Q: Can I use butter instead of oil?

A: Yes, substitute with melted butter in equal amount (½ cup). Oil gives a lighter, moister texture, while butter adds richness.

🔸 Q: How do I make it more “orangey”?

A:

  • Use extra zest (up to 2 tbsp)

  • Add a drop of orange extract (optional)

  • Glaze with orange syrup or citrus glaze after baking

🔸 Q: Can I make it gluten-free?

A: Yes! Use a 1:1 gluten-free flour blend that contains xanthan gum. Texture may be a bit more delicate.

🔸 Q: Can I bake it in a bundt pan or as cupcakes?

A:

  • Bundt pan: Yes, bake for about 45–55 minutes and grease pan thoroughly.

  • Cupcakes: Fill liners ¾ full and bake for 18–22 minutes.

🔸 Q: How should I store this cake?

A:

  • At room temp: 2 days in an airtight container

  • Fridge: Up to 5 days

  • Freezer: Up to 2 months (wrap tightly)

🔸 Q: Can I add a filling or frosting?

A:

  • Yes! Try:

    • Orange curd in the middle

    • Cream cheese frosting on top

    • A light orange whipped cream.

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