This is a moist and fragrant orange cake known simply as orange cake. To get started, grease your baking pan with butter and dust it with flour. Next, sift your all-purpose flour with baking powder twice and put it aside. Then, zest and juice the oranges and set them aside. Next, get your butter and place it in the stand mixer bowl. Add in your granulated sugar and cream them together until light and fluffy.

Add your eggs one at a time and ensure they are well-beaten before adding the other. Once all of your eggs have been incorporated into the mixture, add half-sifted flour to the bowl. Add half of the milk and half of the orange juice to the bowl and beat it well until combined. Next, add the remaining half of the flour and milk and mix it in nicely. When ready, take it out, fold in your orange zest, and pour your batter into your prepared pan.

Place the baking pan with the batter in your preheated oven of 350F or 180C for 55 minutes to an hour. Your cake will be done, and now it is time to take it out of the oven. This cake is fragrant. Use the customary toothpick or skewer test by inserting either a toothpick or skewer at the centre; if it comes out clean, it is done.

Take it out of the oven and place it on a wire rack to cool in the pan for 10 minutes. Then, remove it and let it cool completely on the wire rack. You will have a fragrant, moist, and tender cake you can slice and enjoy.


  • 1¾ cup (265g) all-purpose flour
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • 1¼ sticks butter (2/3 cup/141g) (softened)
  • ¾ cup (165g) sugar
  • Three large eggs
  • ½ cup (120ml) milk
  • 3 oz (90ml) orange juice
  • Zest from 1 orange


  1. Grease and flour an 8-in x 4-in loaf pan or 8-inch baking tin. Preheat oven to 350°F (180°C).
  2. Sift all-purpose flour, baking powder, and baking soda into a medium-sized bowl.
  3. Cream butter and sugar in a large bowl until light and fluffy. This will take about 2 to 3 minutes.
  4. Beat in eggs, one at a time, until combined.
  5. Add half the flour mixture, half the milk, and half the orange juice. Beat at low speed. Then, add the remaining flour mixture, milk, and orange juice. Continue to beat until combined.
  6. Fold in orange zest.
  7. Pour batter into the prepared pan.
  8. Bake for 55 minutes or until a wooden pick inserted in the centre comes out clean.
  9. Cool in the pan for 10 minutes; remove and cool on a wire rack.