Description
This delightful Orange Juice Cake is a moist and flavorful dessert perfect for any occasion. Infused with fresh orange juice and zest, and subtly spiced with cinnamon, this cake delivers a bright citrusy taste balanced by a tender crumb. It’s easy to make and perfect for those who enjoy light, fruity cakes.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Wet Ingredients
- 2 large eggs
- ¾ cup fresh orange juice
- â…“ cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 1 large orange
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and optional ground cinnamon to evenly distribute the leavening agents and spices.
- Whisk Wet Ingredients: In a separate bowl, beat the two large eggs, then add fresh orange juice, vegetable oil, vanilla extract, and orange zest. Mix until all wet ingredients are thoroughly combined and the mixture is smooth.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Gently fold the batter together just until combined to avoid overmixing, which can make the cake dense.
- Fill the Pan: Pour the batter into the prepared 8-inch cake pan. Use a spatula to smooth the surface evenly for uniform baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean, indicating it’s fully baked.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to allow it to set, then transfer it to a wire rack to cool completely before serving or frosting.
Notes
- Using fresh orange juice and zest brightens the flavor, but bottled juice can be substituted in a pinch.
- The optional cinnamon adds a subtle warmth that complements the orange, but can be omitted if preferred.
- Do not overmix the batter; folding gently keeps the cake light and tender.
- Ensure the cake has cooled completely before frosting or storing to prevent condensation.
- This cake pairs well with a simple glaze or dusting of powdered sugar for added sweetness.
