Moist Fragrant Orange Cake (Print)

Moist and fragrant cake bursting with bright orange zest and juice, ideal for dessert or tea.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour (approximately 8.75 ounces)
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1 cup granulated sugar (7 ounces)
06 - 1/2 cup vegetable oil (4 fluid ounces)
07 - 2 large eggs
08 - 1/2 cup fresh orange juice (4 fluid ounces, from about 2 oranges)
09 - 2 tablespoons orange zest (from 2 oranges)
10 - 1/2 cup whole milk (4 fluid ounces)
11 - 1 teaspoon vanilla extract

→ Optional Glaze

12 - 1 cup powdered sugar (4.25 ounces)
13 - 2 to 3 tablespoons fresh orange juice

# How to Make:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line it with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, whisk sugar, vegetable oil, and eggs until light and creamy.
04 - Stir fresh orange juice, orange zest, milk, and vanilla extract into the wet mixture until well combined.
05 - Gradually fold dry ingredients into wet mixture until just combined, avoiding overmixing.
06 - Pour batter into prepared pan and smooth the surface evenly.
07 - Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
08 - Let cake cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
09 - Mix powdered sugar with fresh orange juice until smooth and pourable; drizzle over cooled cake prior to serving.

# Expert Advice:

01 -
  • The fresh orange juice and zest make it taste like sunshine in every bite, not that artificial citrus aftertaste.
  • It stays moist for days, which means you can actually enjoy it without rushing to eat it all at once.
  • Simple enough that even a nervous baker can pull it off, but impressive enough that people think you spent hours on it.
02 -
  • Fresh orange juice reacts with baking soda and creates lift, so don't substitute bottled juice thinking it won't matter—it really does.
  • Measure flour by spooning it into the measuring cup and leveling it off, not by scooping directly from the bag, which compacts it and makes the cake dense.
03 -
  • Room temperature ingredients mix together more smoothly and create a better crumb than cold ingredients straight from the fridge.
  • Don't open the oven door in the first 30 minutes or the sudden temperature change can cause the cake to sink in the middle.

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