Oh yes—Moist Orange Cake 🍊🍰
Light, tender, fragrant, and perfect with a simple glaze or dusting of powdered sugar. Here’s a classic recipe that comes out perfectly every time.
Moist Orange Cake
Ingredients
Cake
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1½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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1 cup sugar
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2 large eggs
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Zest of 2 oranges
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½ cup fresh orange juice
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½ cup buttermilk (or plain yogurt)
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1 tsp vanilla extract
Optional Glaze
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½ cup powdered sugar
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2–3 tbsp fresh orange juice
Instructions
1️⃣ Preheat oven
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350°F / 175°C
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Grease and flour an 8-inch round cake pan (or line with parchment).
2️⃣ Mix dry ingredients
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In a bowl, whisk flour, baking powder, baking soda, and salt.
3️⃣ Cream butter & sugar
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Beat butter and sugar until fluffy.
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Add eggs one at a time, then mix in orange zest and vanilla.
4️⃣ Combine wet & dry
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Alternate adding flour mixture and orange juice + buttermilk in 2–3 parts.
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Mix gently until smooth—don’t overmix.
5️⃣ Bake
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Pour batter into prepared pan.
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Bake 30–35 minutes (test with toothpick; it should come out clean).
6️⃣ Cool & glaze
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Let cake cool 10 minutes in pan, then transfer to wire rack.
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Optional: drizzle with powdered sugar + orange juice glaze while slightly warm.
Tips for Extra Moisture
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Use freshly squeezed orange juice for bright flavor.
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Add 1 tsp orange liqueur (optional) to the batter or glaze.
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Don’t overbake—check a few minutes early.
Variations
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Layer cake: Double recipe for 2 layers with orange buttercream.
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Mini Bundt cakes: Bake in mini pans for gifts or parties.
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Chocolate-Orange twist: Add ¼ cup cocoa powder to the flour mix.
This cake is light, tender, and incredibly fragrant—perfect for tea time or dessert.
If you want, I can also make a “super moist, bakery-style orange cake with whipped cream frosting” version that’s ultra-luxurious