Orange Cake
This moist, zesty Orange Cake combines fresh citrus flavor, a sweet glaze, and syrupy richness, making it perfect for any occasion or gathering.
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Servings: 15
Ingredients
Orange Cake
- 1 cup 240 ml freshly squeezed orange juice
- 1½ cups 300 g granulated sugar
- 4 large eggs at room temperature
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2½ cups 300 g all-purpose flour
- 3 tablespoons orange zest from about 3–4 oranges
- 1 cup 240 ml neutral-flavored baking oil (such as canola, vegetable, avocado, or light olive oil)
- 1 teaspoon vanilla extract
Orange Syrup
- 3 tablespoons 45 ml freshly squeezed orange juice
- ¼ cup 50 g granulated sugar (preferably caster or superfine)
Orange Glaze
- 1 cup 120 g powdered sugar
- 2 –3 tablespoons 30–45 ml freshly squeezed orange juice
- Orange zest optional
Instructions
- Preheat your oven to 350°F (177°C). Prepare a 10-inch bundt pan (12-cup capacity) by thoroughly greasing it to prevent sticking this cake is exceptionally moist, so this step is crucial.
- In a medium-sized bowl, combine the flour, baking powder, and salt, whisking them together to ensure an even distribution of ingredients.
- In a separate large mixing bowl, combine the granulated sugar with the orange zest. Rub the zest into the sugar using your fingers or a whisk until the mixture resembles damp sand, releasing the zest's fragrant oils.
- On low speed, mix in the eggs one at a time until fully incorporated. Once all the eggs are added, increase the speed to medium-high and whip the mixture for 4–5 minutes until it becomes pale, thick, and airy.
- Reduce the mixer speed to medium, and gradually pour in the baking oil and vanilla extract, blending until smooth. Scrape down the sides of the bowl to ensure an even mixture.
- Lower the speed to stir and alternately add the dry ingredients and freshly squeezed orange juice. Start and finish with the dry ingredients (dry, orange juice, dry, orange juice, dry). Once incorporated, scrape the sides and bottom of the bowl one last time to ensure a uniform batter.
- Pour the batter into the prepared bundt pan, smoothing the surface with a spatula. Bake for 45–60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Avoid overbaking for the best texture.
- Allow the cake to cool in the pan for 10 minutes. Invert the pan onto a serving plate or cooling rack, tapping gently to loosen the cake. Carefully lift the pan away to reveal the cake.
- While the cake is still warm, prepare the orange syrup by mixing the freshly squeezed orange juice and granulated sugar until dissolved. Using a pastry brush or spoon, generously coat the cake with the syrup, ensuring every inch absorbs the liquid. Allow the cake to cool completely.
- For the orange glaze, whisk the powdered sugar with freshly squeezed orange juice until smooth and pourable. Drizzle the glaze over the cooled cake, letting it cascade naturally. Garnish with additional orange zest if desired. Slice and serve.