Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup fresh orange juice (about 1 large orange)
- Zest of 1 large orange
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup whole milk (or buttermilk for extra tang)
- 1 tsp vanilla extract
Optional Orange Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh orange juice
- ½ tsp orange zest (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, orange zest, and orange juice.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture in batches, alternating with the milk. Mix until just combined — don’t overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- (Optional) Make the glaze by whisking together powdered sugar and orange juice until smooth. Drizzle over the cooled cake and sprinkle with extra orange zest if desired.
- Slice, serve, and enjoy your moist, citrusy orange cake!
If you’d like, I can adapt this recipe for a loaf, cupcakes, or add tips for decoration — just say the word!