Orange Cake
The ultimate comfort food, Orange Cake is a moist, flavorful treat bursting with citrus goodness. Ideal for any occasion, this easy recipe will have your friends and family asking for seconds. Perfectly sweet and delightfully tender, it’s a dessert that will brighten your day!
Equipment
- Frying Pan
- Whisk
- Oven
- Grater
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 can Nonstick baking spray with flour
- 4 to 5 pieces Large naval oranges
- 3½ cups All-purpose flour
- 1½ teaspoons Baking powder
- 1¾ teaspoons Kosher salt
- 5 pieces Large eggs
- 3 cups Granulated white sugar
- 1½ cups Mild extra-virgin olive oil
- to taste sprinkle Powdered sugar for sprinkling
Instructions
- Position a rack in the middle of the oven, and preheat to 350°F (175°C). Make sure no other racks are in the way, so the heat circulates evenly. Coat a 12-cup bundt or tube pan with nonstick baking spray to ensure your cake comes out perfectly.
- Finely grate the zest of 3 of the oranges and squeeze the juice from 4 of them into a measuring cup. You should aim for about 1½ cups of juice. If you don’t have enough, squeeze the fifth orange. This fresh juice is key to the cake’s flavor.
- In a large bowl, whisk together the flour, baking powder, and kosher salt until well combined. This step helps distribute the leavening agent evenly throughout the mixture.
- In a stand mixer fitted with a paddle attachment, or using a handheld mixer in a large bowl, beat the eggs on medium-high speed for about 1 minute until well combined. Slowly add in the granulated white sugar, continuing to beat until the mixture is thick and pale yellow, which should take about 3 minutes.
- Reduce the speed to low and begin adding the flour mixture and olive oil alternately, starting and ending with the flour. Mix until just a few wisps of flour remain visible. This method helps to create a light, airy batter.
- Pour in the orange juice and zest, then whirl the mixture for a few seconds until the batter comes together smoothly. The batter should be velvety and lightly orange in color.
- Carefully pour the batter into the prepared pan, smoothing the top to ensure an even bake. Bake in the preheated oven until a cake tester comes out with a few moist crumbs clinging to it, which should take about 1¼ hours. If the top begins to brown too much, lightly cover it with foil.
- Once baked, transfer the pan to a wire rack and cool for 15 minutes. This cooling period allows the cake to set slightly, making it easier to remove from the pan.
- After 15 minutes, turn the cake out onto the rack and allow it to cool completely. For the best flavor, place the cooled cake in a covered cake stand and let it sit overnight. This resting period allows the flavors to deepen and meld.
- Just before serving, dust the top of the cake with powdered sugar for a beautiful presentation. Enjoy each slice knowing it’s made with love!
Notes
- Tip 1: Make sure to use a lightly-colored bundt pan. A dark one will turn out a cake that sticks and is unpleasantly brown.
- Tip 2: Since this cake only gets better with age, don't even think about taking a bite until the day after you make it, or even the day after that.