Orange Cake: the Quick Recipe for a Delicious, Soft and Easy to Make Tangy Dessert!

Bursting with bright citrus flavor, this Easy & Delicious Orange Cake is perfect for anyone who wants a delightful treat without the fuss of frosting.  It's surprisingly simple to whip up, making it ideal for a quick afternoon treat that is sure to impress. Plus, the absence of frosting means you can enjoy the pure, unadulterated taste of juicy oranges in every single bite.  So ditch the store-bought options and bake a sunshine-inspired cake that's easy on your time and big on flavor!

The History of Orange Cake

The history of orange cake is intertwined with the spread of citrus fruits and cultural exchange. By the mid-1600s, oranges were being introduced throughout Europe. This likely led to variations of orange cake emerging in different regions. Colonial America also saw orange cakes appear, possibly influenced by European recipes or brought over by settlers.

References to orange cakes appear in cookbooks throughout the centuries, with variations in ingredients and methods. The Portsmouth Orange Cake from the 1930s in the United States highlights how recipes evolve, with simpler versions emerging. Clementine cake, a close relative, is thought to be derived from Sephardic orange cake and features whole clementines.

This orange cake is a delicious tea-time treat flavored with orange zest and sometimes orange juice. It can be light and fluffy like a sponge cake, or denser with a more cake-like texture. The cake itself gets to shine without the added sweetness or richness of frosting. Skipping the frosting also saves time and effort. The cake can be dressed up with a dusting of powdered sugar, fresh fruit, whipped cream, or a simple glaze.

Tips

• Use fresh oranges for the zest and juice. Fresh oranges will deliver the most vibrant and natural orange flavor.
• Zest the orange peel before juicing it. This ensures you avoid the white pith, which can have a bitter taste.
• Don't skimp on the zest. Orange zest is where most of the concentrated orange flavor lies.
• Take out your eggs, milk, and butter ahead of time and let them reach room temperature. This ensures even mixing and a smoother cake.
• Once you add the dry ingredients to the wet ingredients, mix only until just combined. Overmixing can lead to a dense cake.

Can I Use Orange Extract Instead Of Orange Zest?

Orange extract can be used in a pinch, but it won't provide the same depth of flavor as fresh orange zest.

What Kind Of Oil Can I Use For Orange Cake?

Most vegetable oils will work. You can also experiment with olive oil for a slightly fruity flavor.

I Don't Have Sour Cream, Can I Substitute Something Else?

You can substitute plain yogurt, buttermilk, or even milk for the sour cream.

Can I Add Chocolate Chips To Orange Cake?

Yes, chocolate chips are a popular addition to orange cake for a sweet and citrusy combination.

Can I Substitute Another Citrus Fruit For The Orange?

Yes, you can! Experiment with lemon, grapefruit, tangerine, or a combination of citrus fruits. Just remember to adjust the amount of juice or zest depending on the chosen fruit's acidity.

How to Store Orange Cake

Store the cake in an airtight container at room temperature for up to two days. You can also freeze it. Wrap it tightly with plastic wrap, then freeze for up to 3 months. Thaw at room temperature.

How To Make Orange Cake

Step 1

Step 1

In a large bowl, whisk together the eggs, sugar, and orange zest.

In a large bowl, whisk together the eggs, sugar, and orange zest.

Step 2

Step 2

Add a pinch of salt and continue whisking until well combined.

Add a pinch of salt and continue whisking until well combined.

Step 3

Step 3

Slowly drizzle in the vegetable oil and orange juice while whisking continuously. Ensure all ingredients are fully incorporated.

Slowly drizzle in the vegetable oil and orange juice while whisking continuously. Ensure all ingredients are fully incorporated.

Step 4

Step 4

In a separate bowl, whisk together the flour and baking powder. Sift the dry ingredients into the wet ingredients.

In a separate bowl, whisk together the flour and baking powder. Sift the dry ingredients into the wet ingredients.

Step 5

Step 5

Mix until all the ingredients are fully combined.

Mix until all the ingredients are fully combined.

Step 6

Step 6

Preheat your oven to 180°C (360°F) and grease a 24cm/9-inch cake pan. Pour the batter into the prepared pan.

Preheat your oven to 180°C (360°F) and grease a 24cm/9-inch cake pan. Pour the batter into the prepared pan.

Step 7

Step 7

Bake the cake for 40 minutes, or until a toothpick inserted into the center comes out clean.

Bake the cake for 40 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Step 8

Allow the cake to cool completely in the pan before transferring it to a wire rack to cool completely. Dust the cooled cake with powdered sugar before serving.

Allow the cake to cool completely in the pan before transferring it to a wire rack to cool completely. Dust the cooled cake with powdered sugar before serving.