This irresistible orange cake is baked super soft and then topped with orange pudding for more orange flavours. Grease the bottom and sides of your cake mould with butter and set it aside. Add four eggs, a cup of sugar, and a teaspoon of vanilla sugar/ extract to a mixing bowl. With an electric mixer, beat the ingredients until everything is well blended. This will take about 3 to 5 minutes or until the mixture is foamy and whitish.

Add a cup of vegetable oil, a cup of milk, three tablespoons of lemon juice, and the zest of one lemon. Beat the added ingredients into the mixture, then sift in two and a half cups of flour and a teaspoon of baking soda. Use a spatula to combine the flour into the mixture until smooth with no lumps. Pour the batter into the prepared pan and tap it on the counter a few times to get rid of trapped air in the batter.

Bake in a preheated 350F/180C oven for 45 to 50 minutes. Once the cake is baked, invert it over a wire rack to cool completely. To make the orange pudding, put it into a saucepan, add four tablespoons of sugar, four tablespoons of cornstarch, one teaspoon of orange zest, half a teaspoon of vanilla, and three and a half cups of orange juice.

Lightly whisk to combine the ingredients, place it over medium heat, and bring it to a boil. Keep stirring constantly as the mixture heats up until it boils and thickens. Remove from the heat and pour directly into the cake mould from which you removed the cake.

Put the cake into the pan containing the orange pudding and gently press it to spread the pudding on the sides. Chill the cake in the fridge for about 6 hours. Once chilled, free the cake from the mould by turning it onto a plate. Slice the cake and serve.


  • Four eggs
  • 1 cup (200g/7Oz) of sugar
  • One teaspoon vanilla
  • 1 cup (236ml) of milk
  • 1 cup (236ml) vegetable oil
  • Three tablespoons of lemon juice
  • Lemon zest from one lemon
  • 2½ cups(300g/ 10.5Oz) of flour
  • One teaspoon of baking powder

Lemon Pudding;

  • Four tablespoons sugar
  • Four tablespoons cornstarch
  • One teaspoon of orange zest
  • ½ teaspoon of vanilla
  • 3½ cups of orange juice