Easy Orange Cake – Moist and Citrusy
This Easy Orange Cake is soft, moist, and bursting with fresh orange flavor. Made with fresh orange juice and zest, it’s a simple homemade dessert perfect for brunch, afternoon coffee, holidays, or an everyday sweet treat.
Ingredients
- 2 cups all-purpose flour – Spoon and level the flour
- 1 cup granulated sugar – Regular white sugar
- ½ cup unsalted butter – Softened to room temperature
- 2 large eggs – Bring to room temperature
- 2 fresh oranges – Use both the zest and juice
- 1 teaspoon vanilla extract – Pure vanilla extract preferred
- 2 teaspoons baking powder – Helps the cake rise
- ¼ teaspoon salt – Balances the sweetness
- ½ cup milk – Whole milk works best
- ½ cup powdered sugar – Optional for finishing
Instructions
- Prepare the Pan: Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
- Prepare the Oranges: Wash and dry the oranges. Finely grate the zest, avoiding the white pith, then squeeze the oranges to obtain the fresh juice needed for the batter.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. This helps create a tender cake texture.
- Add the Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Add the fresh orange zest, orange juice, and vanilla extract, then mix until combined.
- Finish the Batter: Gradually add the dry ingredients, alternating with the milk. Mix just until the batter comes together. Do not overmix.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Finish: Let the cake cool in the pan for several minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before slicing and serving.
Notes
Fresh orange juice gives this cake its best flavor, so freshly squeezed juice is highly recommended. When zesting the oranges, use only the colorful outer layer and avoid the white pith, which can taste bitter.
For the softest texture, avoid overmixing the batter once the flour is added. Allow the cake to cool completely before adding powdered sugar or slicing.
Storage: Store the cake in an airtight container in the refrigerator for up to 4 days. Individual slices can be wrapped well and frozen for up to 2 months. Thaw in the refrigerator or at room temperature and gently warm before serving if desired.
Nutrition Facts
- Calories: 330 kcal
- Total Fat: 14 g
- Saturated Fat: 8 g
- Trans Fat: 0 g
- Cholesterol: 65 mg
- Sodium: 180 mg
- Total Carbohydrates: 47 g
- Dietary Fiber: 1 g
- Total Sugars: 27 g
- Protein: 5 g
- Vitamin D: 0.5 mcg
- Calcium: 55 mg
- Iron: 1.5 mg
- Potassium: 120 mg