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ORANGE CAKE

Sana Umer
I've perfected this orange cake recipe using freshly squeezed orange juice and zest to create a moist, tender crumb that's bursting with bright citrus flavor. It's my go-to dessert for celebrations and tea time—simple enough for beginners, yet impressive enough to wow your guests every single time.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 285 kcal

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter (softened)
  • 2 large eggs
  • ½ cup freshly squeezed orange juice
  • ¼ cup whole milk
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract

For the Glaze (optional)

  • 1 cup powdered sugar
  • 2-3 tablespoon orange juice
  • ½ teaspoon orange zest

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  • In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  • In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
  • Stir in orange juice, milk, orange zest, and vanilla extract.
  • Gradually add the dry ingredients, mixing until just combined.
  • Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cake cool completely before glazing or serving.
  • For the glaze, whisk powdered sugar, orange juice, and zest until smooth. Drizzle over the cooled cake.

Notes

  • Make Ahead: Bake the cake a day in advance, and glaze just before serving for the freshest flavor and presentation.
  • Customizing the Flavor: Add a splash of almond extract or fold in chopped nuts or dried cranberries for a unique twist.
  • Serving Suggestions: Serve the cake with a dusting of powdered sugar, or drizzle with the optional orange glaze for extra zing. Pair with coffee or tea.
  • Allergy-Friendly Options: Substitute dairy milk with almond or oat milk for a dairy-free version. Use gluten-free flour for a gluten-free cake.
  • Storage Tips: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
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