Orange Cake
User Reviews
4.9
Orange Cake
Description
The Orange Cake recipe starts with combining all-purpose flour with baking powder and salt, forming a base with leavening agents for rise and texture. The sugar is infused with the grated peel of fresh oranges by rubbing them together, which intensifies the citrus flavor throughout the cake. Vegetable oil and whole eggs contribute moistness and structure, while fresh orange juice and vanilla extract provide additional citrus brightness and depth.
This batter is poured into a prepared loaf pan and baked for approximately one hour and ten minutes. To prevent over-browning, the top can be loosely covered with foil during the final baking phase. Once cooled, a glaze made from powdered sugar, orange zest, and orange juice is drizzled on, adding a sweet and tangy layer.
The resulting cake features a moist, tender crumb carrying a fresh orange aroma and taste. The glaze complements the texture with a smooth citrus sweetness. It's suitable as a dessert or an accompaniment for tea or coffee. Baking tips include measuring flour by weight or fluffing and spooning to avoid overpacking, and using room temperature eggs to improve mixing.
Zesting before juicing and rolling the oranges on the counter to increase juice yield are small steps that improve flavor and moisture. The glaze consistency is important to prevent sliding off the cake, maintaining an appealing finish.
Ingredients
For the Cake:
- 2½ cups all-purpose flour (300g)
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar (200g)
- 2 tablespoons orange zest (about 3 oranges)
- 1 cup vegetable oil (240ml)
- ¾ cup orange juice about 3 oranges/180ml, fresh
- 3 large egg
- 1 tablespoon vanilla extract
For the Glaze:
- 1 cup powdered sugar (120g)
- orange zest of ½
- 2 tablespoons orange juice (about 1/2 orange)
Instructions
For the Cake:
- Preheat the oven to 350F. Butter an 8x4-inch loaf pan or spray with baking spray with flour.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another large bowl, combine sugar and orange zest. Rub the zest into the sugar with your fingers until the sugar is a light orange color. Add the oil, eggs, orange juice, and vanilla, and whisk until combined. Pour into the flour mixture and whisk together just until all of the flour is incorporated. Pour the batter into the prepared cake pan.
- Bake for 1 hour and 10 minutes or until a wooden toothpick inserted into the center comes out with a few moist crumbs, covering loosely with foil after about an hour if it's looking very brown on top. Let the cake cool in the pan for 15 minutes. Remove and cool completely on a wire rack.
For the Glaze:
- In a small bowl, whisk together confectioners' sugar, zest, and juice until smooth. Drizzle over the cooled cake and let it stand for 30 minutes to set. Store the cake in an airtight container for up to 5 days.
Notes
- Rub orange zest into sugar to release oils and strengthen orange flavor before mixing.
- Use a kitchen scale for accurate flour measurement or fluff and spoon flour carefully to avoid packing.
- Bring eggs to room temperature before mixing for better incorporation.
- Zest oranges before juicing to ease zesting without damaging the fruit.
- Roll oranges before juicing to extract more juice for the batter and glaze.
- Adjust glaze thickness to prevent it from sliding off the cooled cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 74g | 25% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 138mg | 6% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 154IU | 3% |
| Vitamin C | 17mg | 19% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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