A soft and tender orange cake that’s bursting with fresh orange flavour. This everyday orange cake recipe is easy to make and only gets better over time!
INGREDIENTS:
3 all-purpose flour, sifted
4 tsp baking powder
6 large eggs
1 3/4 granulated sugar
1 cup vegetable oil
1 cup freshly squeezed orange juice
1/2 cup milk
Orange zest from 3-4 oranges (I use the same amount of oranges I use for the juice)
1 teaspoon pure vanilla extract
INSTRUCTIONS:
Preheat 180°C
Grease a 10-inch Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside
In a medium bowl whisk together flour and baking powder. Set aside
In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don’t overmix
Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature
This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge
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