This tantalizing orange cake recipe is a delectable treat your loved ones will be sure to relish. Featuring freshly-squeezed orange juice, orange zest, and light, melt-in-your-mouth deliciousness, this recipe is sure to become a fast favorite in no time.

Instructions:

In order to make it, begin by preheating your oven to 350°F and greasing two standard loaf pans or one 12-cup Bundt pan.

In a medium-sized bowl, whisk together the all-purpose flour and baking powder and set aside. In a separate bowl, whisk together the eggs and sugar until lighter and fluffier, about 5 minutes. Then, on a low setting, slowly add the oil, orange juice, zest, and vanilla extract. Make sure to whisk until all of the ingredients are combined. Finally, add the flour mixture and whisk only until incorporated.

Once the cake batter is ready, pour it into your greased pans. Bake in your preheated oven for 50-60 minutes if using a Bundt pan, or 40-50 minutes if using loaf pans, or until a toothpick comes out clean when inserted in the center. Cover your cake with a piece of aluminum foil if it starts to brown too quickly.

Once done, allow the cake to cool completely on a wire rack before serving. It can also stored in an airtight container in the fridge for up to five days. For the best flavour and texture, however, eating it at room temperature yields the best results. You also have the option of freezing the cake for up to two months.

Frequently Asked Questions:

Q. How does the flour mixture affect the cake?
A. The addition of the all-purpose flour and baking powder helps the cake to rise and stay light and fluffy, and adds a bit of a crunchy texture to the outside.

Q. Is it better to store the cake in the refrigerator or freezer?
A. The cake can be stored in the refrigerator in an airtight container for up to five days, and can also be frozen for up to two months. For the best taste and texture, it is best served at room temperature.

Q. What is the purpose of adding oil to the recipe?
A. The oil helps to bind the cake and ensures a more moist end result. It also helps to ensure the cake rises evenly and provides an all-around better texture.

Deliciously moist orange cake

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Recipe by Dish Lingo Course: DessertCuisine: AmericanDifficulty: Easy

Yield

2

loafs

Prep time

20

minutes

Cooking time

1

hour 

Total time

1

hour 

20

minutes

Featuring freshly-squeezed orange juice, orange zest, and light, melt-in-your-mouth deliciousness, this recipe is sure to become a fast favorite in no time.

Ingredients

• 2 2 ½ cups all-purpose flour

• 2 teaspoons 2 baking powder

• Orange zest from 3-4 oranges

• 1 1/4 cups 1 1/4 sugar

• 4 large 4 eggs

• 1 cup 1 avocado or coconut oil

• 1 cup 1 freshly-squeezed orange juice

• 1 teaspoon 1 pure vanilla extract

Directions

• In order to make it, begin by preheating your oven to 350°F and greasing two standard loaf pans or one 12-cup Bundt pan.
• In a medium-sized bowl, whisk together the all-purpose flour and baking powder and set aside. In a separate bowl, whisk together the eggs and sugar until lighter and fluffier, about 5 minutes.
• Then, on a low setting, slowly add the oil, orange juice, zest, and vanilla extract. Make sure to whisk until all of the ingredients are combined.
• Finally, add the flour mixture and whisk only until incorporated.
• Once the cake batter is ready, pour it into your greased pans.
• Bake in your preheated oven for 50-60 minutes if using a Bundt pan, or 40-50 minutes if using loaf pans, or until a toothpick comes out clean when inserted in the center.
• Cover your cake with a piece of aluminum foil if it starts to brown too quickly.
• Once done, allow the cake to cool completely on a wire rack before serving. It can also stored in an airtight container in the fridge for up to five days.
• For the best flavour and texture, however, eating it at room temperature yields the best results. You also have the option of freezing the cake for up to two months.