Jump to the Orange Cake Recipe
I know, I know, it's Spring. Citrus was so last season. I shouldn't even be entertaining the idea of such blasphemous behavior, but you know what guys, this cake is easy and delicious all year round. There is something about beautiful sunny days that makes me want to eat things that feel bright and sunny and this cake does.
So maybe you make it now and then again in the winter? You know, just to balance things out 😉
I am not sure whose recipe this is, but all of the women in my family have it in their go to recipe book, the one that is a 'best of' of sorts. Also there? My super easy Lemon Velvet. I know, I know, I gots citrus on my mind.
The orange zest is my addition, but it goes a long way towards enhancing the orange flavor. I do skip making the glaze sometimes and instead warm and pour over some lovely sticky orange marmalade to good effect.
OJ Is Everything
This cake is called Orange Cake for a reason and it's that lovely bright but not too overpowering orange flavour. If you use a lackluster orange you will get lackluster results. In season oranges result in the tastiest cake, but if oranges are not in season you can still make this cake. Just pick a juice with pulp for more robust flavour.
Why Use Oil in Cake
Here are three main reasons why and one accidental bonus!
1.) It's faster - no softening butter
2.) It is decidedly cheaper than butter
3.) It makes for a VERY moist cake.
What's the accidental bonus you may ask? Well - if you didn't feel like busting out your mixer you can easily whisk this up by hand.
Want More Cakes with Oil?
Check out the crowd favourite Marble Cake
My Super Tender Yogurt Cake
A One Bowl Chocolate Cake
Watch the Step by Step Orange Cake Video Below
Made this cake? Please rate it by clicking on the stars below! Appreciate your love and support! Want to share that fabulous click? Tag me on instagram @flourandspiceblog - can't wait to see your creations!
A quick oil based cake that is moist and easy to whip up!
- ½ cup canola oil or other neutral tasting oil
- 1 to 1 ¼ cup sugar see notes at bottom
- 3 eggs
- 1 ½ cup flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Zest of one orange
- ¾ cup fresh orange juice (see notes for bottled) approx the juice of 3 oranges, remove seeds, some pulp is fine
- ¾ cup Fresh Orange Juice (strained)
- 3 tbsp Sugar
- 1 tbsp Orange Zest
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Preheat your oven to 350 degrees and grease a 6-inch (what I used) or a 9-inch pan and set aside.
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Sift the dry ingredients into a medium sized bowl.
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Take out a large mixing bowl and briskly whisk the oil, sugar, and zest together till combined.
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Add the eggs one by one whisking well after each addition.
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Then alternate between adding the flour and juice in three batches until combined.
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Pour into your prepared pan and bake for 35-50 minutes depending on the pan you use. My 6-inch took longer since the cake was higher, my 9-inch is done earlier.
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Let it cool for ten minutes then invert onto a cake plate and pour the glaze over while the cake is still warm.
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While the cake is baking bring the glaze ingredients to a boil in a small non stick saucepan and simmer for 10-15 minutes until it is thickens and becomes syrupy. It will run off your cooking utensil in languid drops.
Notes:
1.) The sugar in Pakistan and the Middle East is sweeter than that in North America. If you are in those regions please use closer to 1 cup. Also it is coarser there so please grind your sugar before using or use caster sugar!
2.) Don't feel like making a glaze? Just warm some orange marmalade and spread it over the warm cake - YUM!
3.) This cake tastes as good as the juice you use so it oranges are out of season feel free to use store-bought orange juice then try to get some with a little pulp for optimal flavour.
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