If you have been looking for a moist and fragrant orange cake then this is the cake for you. The trickiest part of making this recipe is being careful not to overbake it. I like to use a toothpick to test for doneness; it should come out clean when done but may have a few crumbs. If it comes out gooey then it needs more time. Once baked, let it cool completely before eating.

For the best texture, let the cake rest for a day at room temperature before eating. The citrus flavour becomes stronger over time, giving you a juicy punch in every bite. Sift all-purpose flour with baking powder into a mixing bowl then zest one full orange. Cut the orange and juice then set the juice aside in a stand mixer bowl, add sifted butter and granulated sugar then cream them until nice and fluffy, that should take about three minutes.

For the eggs, you will add them one at a time while beating the mixture after each addition. Start adding the sifted dry ingredients to the butter mixture alternating with milk while beating them on low speed until you are done. Add the orange juice of one lemon and mix it into the batter then take it out of the stand mixer and fold in the orange zesty using a spatula.

Pour the batter into the prepared cake tin and place in 350 degrees Fahrenheit preheated oven for 55 to 60 minutes or until slightly golden brown on top. Let the cake cool off completely after baking and you will have a fragrant and moist orange cake.


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


  1. Grease and flour an 8-in x 4-in loaf pan. 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 of the milk, and half of the orange juice. Beat at low speed. Then add the remaining flour mixture, milk, and orange juice. Continue to beat until combined then fold in orange zest
  6. Pour batter into the prepared pan.
  7. Bake for 55 minutes or until a wooden pick inserted in the centre comes out clean.
  8. Cool in the pan for 10 minutes, remove and cool on a wire rack.