Orange Cake Recipe
Plan a perfect afternoon with an outstandingly delicious orange coffee cake recipe that is bursting with flavor and has the texture of a cloud, soft and fluffy cake.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 SERVINGS
- 3 large Eggs
- 1/4 cup Milk
- 3/4 cup + 2 tablespoon Sugar
- 1.5 tablespoon Fresh orange zest (*see notes above)
- 2 tablespoon Fresh orange juice
- 1 teaspoon Vanilla essence
- 3/4 cup Soften butter
Assemble dry ingredients. Preheat oven @ 350 degree F.
Start by sifting all the dry ingredients together so there are no lumps of ﬂour/baking powder left behind. Set it aside.
Assemble wet ingredients.
Vanilla essence and milk.
For orange zest- Rub the orange along the side of the grater. Rub it slowly and carefully so that you do not scrape your fingers.
Cut a orange in half and squeeze out its juice. Set it aside.
Cream butter and sugar together until its light and feathery.
Once the creaming process is completed, and the mixture is a pale and light color, start blending the eggs into the mixture, one by one.
Beat until fluffy.
Pour in milk and vanilla essence. Add dry ingredients and beat until well blended.
The concluding step would be to add the orange zest and orange juice. Mix it well and scrape down the sides of the bowl.
Grease a baking pan.
Pour batter into the greased pan. Smooth the surface and gently tap the bowl on the counter couple of times to release all the trapped air.
Bake for 40 -45 minutes.
Insert a toothpick into the center and if it comes out clean, cake is done.
Allow the cake to cool in the cake pan for a while before demolding.
(Baked another one for a friend.)
A light dusting of powdered sugar will add an enticing charm to this cake. Feel free to add an orange glaze on the top or enjoy it as it is.
Incredibly moist and fluffy orange cake is ready.
When completely cooled, store it in an air tight container and is good for 3-4 days.
Running low on Cake flour? No worries!
- Adding just a tablespoon of orange zest will add a mild and subtle citrus tone to the cake. If you want a more conspicuous and prominent ﬂavor, add a teaspoon or more.
- Other option would be – substitute 1.5 cup cake flour with 1 and 1/4 cup of all-purpose flour + 1/4 cup of Cornflour/cornstarch.
Calories: 117kcal | Carbohydrates: 17g | Protein: 5g | Fat: 2g | Cholesterol: 70mg | Sodium: 103mg | Potassium: 109mg | Vitamin A: 115IU | Calcium: 44mg | Iron: 0.6mg