Ingredients
For the Cake:
- 1½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp orange zest (from about 1 orange)
- ½ cup (120ml) fresh orange juice
- ¼ cup (60ml) milk
For the Glaze (optional):
- ½ cup (60g) powdered sugar
- 1–2 tbsp fresh orange juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or loaf cake pan.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (about 2–3 minutes).
- Beat in the eggs one at a time, then add vanilla extract and orange zest. Mix well.
- Add the flour mixture in three parts, alternating with the orange juice and milk. Start and end with the flour. Mix until just combined—don’t overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
- (Optional Glaze) Mix powdered sugar and orange juice until smooth. Drizzle over cooled cake.
Enjoy your zesty, moist Orange Cake!
Would you like a version with yogurt or almond flour?