What’s the best recipe for a juicy, fluffy orange cake? Of course, it’s my grandmother’s!
I still remember visiting her as a child, smelling the freshly baked cake at the front door, and running into the kitchen to cut myself a slice without even taking off my jacket.
This orange cake is the classic pantry cake that’s authentic, fragrant, and delicious in its simplicity. It can be prepared in just a few minutes with a simple batter flavored with orange juice and zest. It’s made without butter, so it’s light and suitable for everyone.
Ingredients:
- 300 g (2 1/2 cups) all-purpose flour
- 2 oranges (zest and juice)
- 150 g (3/4 cup) sugar
- 1 packet (2 teaspoons) baking powder
- 50 ml (1/4 cup) vegetable oil
- 3 eggs
- Powdered sugar (or decoration)
How to prepare juicy fluffy orange cake:
- Wash the oranges (untreated) and grate the zest. Squeeze them and strain the juice through a sieve.
- You should get 200 ml (about 3/4 cup) of juice. If it’s less, add a little water or squeeze another orange.
- In a large bowl, combine the whole eggs with the sugar and vegetable oil. Beat with a mixer until white and slightly foamy.
- Add the orange juice and zest, and mix again.
- Gradually add the sifted flour, stirring first with a spoon and then with a whisk to remove any lumps. Finally, add the baking powder and mix again with the whisk. You should have a smooth batter.
- Pour the batter into a previously buttered and floured 22 cm (9-inch) cake pan.
- Bake the orange cake in a preheated oven at 170°C (340°F) for about 45 minutes.
- Before removing from the oven, do the toothpick test. If the cake isn’t fully baked, continue baking for a few more minutes, covering with foil. Remove from the oven and let cool completely before removing from the pan and dusting with powdered sugar.
Enjoy!
