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Dorothy Thomas

Orange Cake Recipe

A moist, citrusy, and fluffy orange cake bursting with fresh orange flavor. Perfect for tea time, dessert, or special occasions!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 10
Course: Dessert, Snack
Cuisine: International
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 180g 1 ½ cups All-purpose flour
  • 5g 1 tsp Baking powder
  • 1g ¼ tsp Salt
  • 115g ½ cup Unsalted butter (softened)
  • 200g 1 cup Granulated sugar
  • 2 large 2 Eggs (room temp)
  • 120ml ½ cup Fresh orange juice
  • 30ml 2 tbsp Orange zest (from 2 oranges)
  • 2.5ml ½ tsp Vanilla extract
  • 60ml ¼ cup Milk (or yogurt for moisture)

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk/electric mixer
  • Zester/grater
  • Measuring cups/spoons

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan.
  2. Whisk flour, baking powder, and salt in a bowl. Set aside.
  3. Beat butter and sugar until fluffy (~3 mins). Add eggs one at a time, then mix in vanilla.
  4. Stir in orange zest and juice.
  5. Alternately add dry ingredients and milk, mixing until just combined.
  6. Pour batter into the pan. Bake 35-40 mins or until a toothpick comes out clean.
  7. Let cool for 10 mins, then transfer to a rack. Drizzle with orange glaze (if using).

Notes

  • Storage: Keep covered at room temp for 2 days or refrigerate for up to 5 days.
  • Variations: Add poppy seeds or swap orange for lemon.
  • For extra moisture: Brush cooled cake with orange syrup (equal parts sugar + orange juice, heated).