Orange Cake
Indulge in the zesty goodness of a homemade orange cake that’s sure to brighten up any occasion.
Ingredients
For the Cake
- 2½ cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1½ cups (300 g) granulated sugar
- 3 tablespoons orange zest (from 3 - 4 oranges)
- 4 large eggs, room temperature
- 1 cup (240 ml) neutral baking oil (canola, vegetable, avocado, or olive oil)
- 1 teaspoon vanilla extract
- 1 cup (240 ml) freshly squeezed orange juice
For the Orange Syrup
- 3 tablespoons (45 ml) freshly squeezed orange juice
- ¼ cup (50 g) sugar (caster or superfine preferred)
For the Orange Glaze
- 1 cup (120 g) powdered sugar
- 2 - 3 tablespoons (30 - 45 ml) freshly squeezed orange juice
Instructions
- Whisking by hand or using a stand mixer will help you efficiently incorporate the ingredients, creating a smooth and well-mixed batter.
- A 10-inch (12-cup capacity) bundt pan works best for shaping the cake, ensuring an even bake.
- A pastry brush will help you spread the orange syrup evenly over the warm cake for extra moisture and flavor.
- To check for doneness, a toothpick or cake tester inserted into the center of the cake should come out with a few moist crumbs when it's ready.