Easy Orange Cake

 

I’m having a great adventure with all these recipes involving fresh vegetables and fruits. If you haven’t noticed yet, I was trying to include more of the good stuff (I mean, veggies and fruits) in my diet over the past couple of months. And I guess it’s shaping up to be pretty good so far.

Everyone loves cakes, so let’s talk about this easy peasy orange cake today. I made it a couple of weeks ago when I bought a bag full of oranges during one of our shopping trips. The main element of this cake, freshly squeezed orange juice, keeps the cake super moist and orangelicious.

Honestly, this is one of the best desserts you could make with oranges. If you have a look at the “notes” section of the recipe below, you’ll find a few variations you can try.

I love this orange cake with a scoop of vanilla ice cream, and it tastes just as delicious as it looks!

More Cake recipes:

• No Bake Chocolate Cheesecake
• No Bake Mini Thandai Cheesecake
• Strawberry Lemon Cheesecake
• Chocolate Cheesecake Cake
• German Black Forest Cake
• Best Chocolate Cake
• Lemon Drizzle Cake
• Zucchini Chocolate Cake
• No Bake Mango Cheesecake
• Blueberry Teacake
• Easy Peach Cake

Yield: 8-10

Easy Orange Cake

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Ultra moist orange flavoured cake that's also easy to whip up!

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 1 ¾ cups plain flour (or all-purpose flour)
• ½ cup caster sugar (or granulated sugar)
• 2 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs, at room temperature
• ¼ cup oil
• ¼ cup orange juice
• ¼ cup milk

Instructions

1. Preheat oven to 180ºC.
2. Sift together flour, sugar, baking powder, baking soda and salt into a large bowl. Set aside.
3. In a small bowl, lightly whisk the eggs. Stir in oil. Set aside.
4. Make a well in the middle of the flour mixture. Pour the egg mixture in it. Add orange juice and milk.
5. Using an electric mixer, beat on high for 2-3 minutes. Set aside.
6. Grease and line a 9” cake pan with baking paper. Pour the mixture into the pan. Bake for 30-35 minutes or until a skewer inserted to the center of the cake comes out clean.
7. When done, turn it over to a wire rack to cool completely.

Notes

This cake has a very subtle flavor of oranges. If you want stronger flavor, fold in 1-2 tablespoons of orange rind to the mixture just before you transfer it to the cake pan.
You can also layer the base of the cake tin with orange slices to make an upside down orange cake.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 189Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 38mgSodium 100mgCarbohydrates 28gFiber 1gSugar 11gProtein 4g

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