This basic orange cake is a soft and tender cake that is full of moisture and bursts with orange flavor.
Growing up, my mom would occasionally bake an orange cake and she would let me sneak in a slice before the cake cooled down completely.
This is the perfect cake to prepare for your friends and family. Am sure they’ll love it.
Once baked, you can store your orange cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature.
This cake also freezes well so you can cut the cake into slices, wrap using a cling film, put it in an airtight container, and freeze for up to 2 months.
Ingredients
- 175g or 1 1/4 cups all-purpose flour, sifted
- 1 1/4 teaspoons baking powder
- 2 large eggs
- 150g or 3/4 cup granulated sugar
- 120ml or 1/2 cup vegetable oil
- 150ml freshly squeezed orange juice
- Orange zest from 2 oranges (I use the same amount of oranges I use for the juice)
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F/180°C. Grease your loaf pan (either 9 x 13-inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
- In a medium bowl whisk together flour and baking powder. Set aside.
- In a mixer bowl fitted with the whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. At low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don’t over mix.
- Pour batter into prepared loaf pan. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
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