FRESH ORANGE CAKE

An ORANGE CAKE recipe with only handful of ingredients, interesting! isn’t it? A fragrant, soft, moist and tender orange cake that’s bursting with freshly squeezed orange juice and zest. It’s super easy, takes you maximum 10 minutes to prepare, and it tastes amazing. With or without frosting, it is perfect for tea time, breakfast or as a simple dessert to bring with you for potlucks and picnics. 

This everyday orange cake recipe is easy to make and only gets better over time. All of the above, this recipe is super easy to prepare, ready in no time, and will never disappoint you. No need to go for a fancy recipe, often, simple is best! 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 easy recipe is a winner! I have shared the recipe, with step by step photo with lots of tips and it’s a no-fail recipe too.

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS :

1 Cup/100 gm All-Purpose Flour / Maida

1 teaspoon Baking Powder

 2 large Eggs

 1/2 Cup granulated Sugar

 1/4 Cup melted Butter

1/4 Cup Oil (vegetable oil)

1/4 Cup freshly squeezed Orange juice

1/2-1 tablespoon Orange zest  (I always use the zest of same oranges which I use for the juice)

1 tablespoon Lemon juice

1 teaspoon Vanilla extract

Pinch of Salt

METHOD :

STEP 1 - Preheat oven to 170°C. Grease a bundt pan or a standard 7" loaf pan with butter, arrange the butter paper and set aside. 

STEP 2 - In a blender jar, add eggs at room temperature, sugar, vanilla extract, oil and melted butter. Blend it for just 1 minute or until combined well. (see notes )

STEP 3 - Transfer the mixture in a mixing bowl and keep aside.

STEP 4 -  Then sift in flour,  salt, and baking powder.

STEP 5 - Add orange zest, lemon juice,  orange juice, (see notes ) and the egg mixture. 

STEP 6 - Keep whisking slowly until just combined by cut and fold method. Don’t overmix.

STEP 7 - Pour the batter into the prepared 7" loaf tin. Tap it once to remove the air.(see notes )

 STEP 8 - Bake for 35 - 40 minutes at 170 degree C. (see notes )

STEP 9 - The cake is ready when golden, and a skewer inserted in the middle of the cake comes out clean. 

STEP 10 - Allow the cake to cool for 10 minutes on the wire rack before serving.

 STEP 11 - Demould, let the cake cool completely to room temperature and  then cut into slices.

STEP 12 - Store cake in an airtight container in the refrigerator for up to 5 days. (see notes )  

NOTES : *You can add your own twist to the recipe by using some chocolate chips, cinnamon, walnuts… be creative.

* Measure the ingredients properly and as per the recipe.

* Adding more liquid or using large eggs instead of medium size eggs will change the texture of the cake.

* Taste the orange juice before adding it to the batter. Sometimes the orange will look good, but it will taste bitter if it was left outside for long, so it’s better to taste the orange before using it in this recipe.

* If the top is browning quickly while baking, cover loosely with aluminum foil. 

* Select a suitable size tray as the cake doubles in size.

* For the best moist texture, the cake is best served at room temperature.