Orange Juice Cake Recipe

The addition of real orange juice and zest not only gives this cake a fantastic flavour but also adds a natural fragrance and brightness that makes it stand out. Unlike overly sweet cakes, this easy orange cake recipe offers a balanced sweetness with a refreshing citrusy aroma. Preheat your oven to 350°F (175°C).

Grease a 9-inch bundt pan generously with butter or non-stick spray, and dust it with flour. This prevents the cake from sticking and helps it release easily once baked. In a medium bowl, sift together the flour, baking powder, and salt. Whisk these ingredients to combine, ensuring an even distribution of the baking powder for a good rise.

Sifting also aerates the flour, leading to a fluffier cake. In a large mixing bowl, crack the eggs and whisk them until the yolks and whites are fully combined. Gradually add the granulated sugar, whisking constantly, until the mixture is light and fluffy. This step helps dissolve the sugar, creating a smooth texture.

Next, add the vegetable oil slowly, mixing to incorporate. Pour in the freshly squeezed orange juice and sprinkle in the orange zest. Whisk until all the wet ingredients are well combined. This mixture should be smooth and slightly fragrant. Using a rubber spatula, fold the dry ingredients into the wet ingredients in three parts.

Add a third of the flour mixture to the wet ingredients, folding gently until just combined. Repeat twice more, being careful not to overmix. Overmixing can cause the cake to become dense, as it activates the gluten in the flour. You want a smooth, thick batter with no dry flour patches.

Once the batter is ready, pour it into your prepared bundt pan. Tap the pan lightly on the counter a couple of times to remove any air bubbles. Place the pan in the preheated oven and bake for 35-40 minutes. To check if the cake is done, insert a toothpick or skewer into the centre of the cake.

If it comes out clean or with only a few crumbs, the cake is ready. If the batter sticks to the toothpick, bake for a few more minutes, then test again. Remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Once it’s cool enough to handle, carefully invert the bundt pan onto a wire rack and lift the pan away.

Let the cake cool completely on the rack before glazing. While the cake cools, make the orange glaze. In a small mixing bowl, combine powdered sugar, fresh orange juice, and orange zest. Whisk until smooth. Adjust the consistency by adding more powdered sugar for a thicker glaze or a bit more orange juice for a thinner one.

Once the cake is fully cooled, place it on a serving plate and pour the glaze over the top, letting it drip down the sides. The glaze adds extra moisture, sweetness, and a beautiful sheen to the cake. For an elegant touch, garnish with extra orange zest or thin slices of orange.

Extra Tips for the Perfect Orange Juice Cake:

Freshly Squeezed Juice: The freshness of your juice makes a big difference in flavour. Avoid store-bought juice with added sugars or preservatives; the natural acidity of fresh juice is key to this cake’s taste.
Room Temperature Ingredients: Cold ingredients don’t mix as well and can affect the cake’s texture. Let the eggs and orange juice reach room temperature for a smooth batter.
Zesting Tip: Be careful to zest only the bright orange outer skin, avoiding the bitter white pith. A microplane zester works best for fine, fragrant zest.
Make Ahead: This cake tastes even better the next day as the flavours meld. Store it covered at room temperature for up to 2 days or in the fridge for up to a week.

Serving and Storing;

This moist orange cake is delicious on its own or paired with whipped cream or vanilla ice cream. It’s the perfect dessert to serve after a savoury meal, bringing a refreshing and zesty contrast.

To store, cover the cake tightly with plastic wrap or transfer it to an airtight container. It keeps well at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week or freeze it for up to three months. Just be sure to wrap it tightly to prevent freezer burn.

Ingredients;

• 2 cups (240 grams/ 8.5 oz) all-purpose flour
• 1 ½ cups (250 grams/ 8.8 oz) granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup fresh orange juice (about 2–3 medium oranges)
• ½ cup (118 ml) vegetable oil
• 4 large eggs, room temperature
• Zest of 2 oranges

Orange Glaze Ingredients

• 1 cup (200 grams) powdered sugar
• 3 tablespoons fresh orange juice
• 1 teaspoon orange zest

Equipment You’ll Need

• 9-inch bundt pan or round cake pan – A bundt pan is ideal for this cake, giving it a stunning shape and helping it bake evenly.
• Mixing bowls – One large and one medium for wet and dry ingredients.
• Whisk and rubber spatula – For mixing and folding the batter.
• Zester or grater – For the fresh orange zest.
• Cooling rack – To cool the cake completely before adding the glaze.