Orange Juice Cake
A moist, citrusy cake infused with fresh orange juice and zest—perfect for breakfast, tea time, or dessert.
Equipment
- Loaf pan (9×5 in) or 8‑inch round pan
- Mixing bowls
- Electric mixer or whisk
- Zester/grater
- Measuring cups & spoons
Ingredients
Cake Batter
- 2 cups all‑purpose flour sifted
- 1½ tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- 2 eggs room temperature
- ½ cup vegetable oil
- ¾ cup fresh orange juice about 2‑3 oranges
- 1 tbsp orange zest
- 1 tsp vanilla extract
Orange Glaze (optional)
- 1 cup powdered sugar powdered sugar
- 2–3 tbsp fresh orange juice adjust for thickness
- 1 tsp orange zest optional garnish
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour a 9×5‑inch loaf pan or 8″ round pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat sugar, eggs, oil, orange juice, zest, and vanilla until combined and slightly fluffy.
- Gradually fold dry ingredients into wet until just combined—do not overmix.
- Pour batter into pan and bake 30–35 minutes, until a toothpick inserted comes out clean.
- Cool in pan 10 minutes, then transfer to a rack to cool completely.
- For glaze, whisk powdered sugar with orange juice until smooth. Drizzle over cooled cake and scatter zest if desired.
- Slice and serve. Store loosely covered at room temperature for 2 days or refrigerate up to 5 days.
Notes
Add a pop of color with candied orange slices on top. To enhance flavor, brush the warm cake with extra orange juice. For a lighter version, swap half the oil with Greek yogurt.