Moist Orange Cake

Quick to Prepare: One bowl, no electric mixer needed
Full of Real Citrus Flavor: Orange zest and juice in both the batter and glaze
Perfect Anytime: Serve it for breakfast, afternoon tea, or dessert

Ingredients

Dry Ingredients:

Brown sugar – 90g (3.1 oz or ½ cup, packed)
Orange zest – 1–2 tablespoons (zest from 1–2 fresh oranges)
All-purpose flour – 185g (6.5 oz or about 1½ cups)

Baking powder – 7g (1½ teaspoons)
Salt – 1g (a small pinch or ⅛ teaspoon)

Wet Ingredients:

Eggs – 2 large

Cooking oil (or melted unsalted butter) – 55ml (about ¼ cup)
Plain yogurt – 45ml (3 tablespoons, room temperature)
Milk – 45ml (3 tablespoons, room temperature)

Fresh orange juice – 90ml (6 tablespoons or about 1 medium orange)
Vanilla extract – 1 teaspoon

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For the Orange Icing (Optional but Recommended)

Powdered sugar – 50g (1.7 oz or ½ cup, sifted)

Fresh orange juice – 1 tablespoon (adjust for drizzling consistency)

Tools You’ll Need

Mixing bowls
Whisk

Measuring cups or digital scale
Citrus zester or grater
8-inch round pan, 6-inch deep pan, or loaf pan

Parchment paper (optional for lining)
Cooling rack

‍ Step-by-Step Instructions

1. Preheat and Prepare the Pan

Preheat your oven to 170°C (340°F).

Grease your cake pan with oil or butter. Line the bottom with parchment if you prefer easy release.

2. Infuse the Sugar with Orange

In a large bowl, add the brown sugar and orange zest.
Use your fingertips to rub the zest into the sugar for 1–2 minutes. This step releases essential oils and boosts citrus aroma.

3. Combine the Dry Ingredients

Add flour, baking powder, and salt into the bowl.
Whisk everything together until evenly combined.

4. Mix the Wet Ingredients Separately

In a medium bowl or jug, whisk together the eggs, oil (or melted butter), yogurt, milk, orange juice, and vanilla extract until smooth and well-blended.

5. Combine Wet and Dry Mixtures

Pour the wet ingredients into the bowl of dry ingredients.
Gently fold or whisk just until no flour streaks remain. Be careful not to overmix.

6. Bake

Pour the batter into your prepared pan. Tap the pan gently on the counter to remove air bubbles.

Bake for 30–40 minutes, depending on your pan size.
- A loaf pan may take closer to 45 minutes.
- A shallower round pan may be ready in 30–35 minutes.

The cake is done when a skewer inserted into the center comes out clean or with a few moist crumbs.

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7. Cool the Cake

Let the cake cool in the pan for 10 minutes.
Then transfer to a wire rack to cool completely before glazing.

Make the Orange Icing

In a small bowl, mix powdered sugar with 1 tablespoon of fresh orange juice.
Stir until smooth and pourable. If too thick, add a few drops of juice. If too thin, add a bit more sugar.
Drizzle over the cooled cake. Let it set for 10–15 minutes before slicing.

Serving Suggestions

Enjoy slices plain with tea or coffee
Serve with whipped cream or a scoop of vanilla ice cream
Add fresh orange slices or zest curls for garnish

Recipe Variations

Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free blend
Extra citrusy: Add a teaspoon of lemon or lime juice to the batter for a twist
Add-ins: Fold in chopped nuts, dried cranberries, or mini chocolate chips

Storage Tips

Store at room temperature (covered) for up to 3 days
Refrigerate for up to 5–6 days
Freeze slices wrapped in plastic for up to 2 months

❓ FAQs

Q: Can I use orange extract instead of zest?
A: Yes, but zest gives the best natural flavor. If using extract, add ½ tsp in place of the zest.

Q: Can I use only butter or only oil?
A: Yes! Oil makes the cake very moist and keeps well. Butter adds flavor but makes it slightly firmer.

Q: Can I skip the icing?
A: Absolutely — but the glaze adds a pop of citrus sweetness that complements the soft cake perfectly.

❤️ Final Notes

This moist orange cake is light, flavorful, and beautifully simple. Whether you’re baking it for tea time, a weekend treat, or gifting it, it’s always a hit.

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Moist Orange Cake