A moist, tender cake bursting with fresh orange flavor, perfectly sweetened and lightly spiced—this Orange Juice Cake Yummy is a delightful treat for any occasion. I love how the bright citrus notes combine with a hint of cinnamon to create a balanced, flavorful dessert that’s not too heavy. It’s simple to make but feels special enough to serve for gatherings or just to enjoy with a cup of tea.
Why You’ll Love This Recipe
I love this orange juice cake because it’s incredibly moist and tender, thanks to the fresh orange juice and oil. The zest adds a lovely citrus aroma that fills the kitchen while baking. Plus, the subtle cinnamon gives it a warm touch without overpowering the orange flavor. It’s an easy recipe that doesn’t require fancy ingredients, making it perfect for a quick dessert that tastes like it took hours to prepare.
Ingredients
1 ¾ cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
¾ cup fresh orange juice
⅓ cup vegetable oil
1 teaspoon vanilla extract
Zest of 1 large orange
½ teaspoon ground cinnamon (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon if using.
In a separate bowl, beat the eggs, then add the orange juice, vegetable oil, vanilla extract, and orange zest. Mix until combined.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 8 servings. It takes roughly 10 minutes to prepare and 35 minutes to bake, for a total time of around 45 minutes.
Variations
I often experiment with adding chopped nuts, such as walnuts or pecans, for some crunch. You can also substitute the orange zest with lemon or lime zest for a different citrus twist. For a glaze, mixing powdered sugar with fresh orange juice creates a simple and tangy topping. If I want a more decadent version, I sometimes spread cream cheese frosting on top once the cake has cooled.
Storage/Reheating
I store this cake covered at room temperature for up to 3 days. If I want it to last longer, I keep it in the fridge, well wrapped, for up to a week. To reheat, I gently warm slices in the microwave for about 15 seconds to bring back the softness and fresh flavors without drying it out.
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FAQs
Can I use bottled orange juice instead of fresh?
I prefer fresh orange juice because it has a brighter, fresher flavor, but bottled juice works in a pinch. Just make sure it’s 100% orange juice without added sugars or preservatives for the best taste.
Is it possible to make this cake gluten-free?
Yes, I’ve successfully swapped the all-purpose flour for a gluten-free flour blend. Just make sure the blend includes xanthan gum or another binder to keep the texture moist and tender.
Can I substitute the vegetable oil with butter?
You can, but I find that vegetable oil keeps the cake moister. If you use melted butter, the cake may be slightly denser, but still delicious.
What can I do if I don’t have an 8-inch cake pan?
If you only have a 9-inch pan, the cake will be thinner and bake a little faster, so start checking for doneness around 25-30 minutes. For smaller pans, increase the baking time slightly and keep an eye on it.
Can this cake be frozen?
Yes, this cake freezes well. I wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. When ready to eat, I thaw it overnight in the fridge and warm it up briefly if desired.
Conclusion
I find this orange juice cake to be a wonderfully simple yet flavorful dessert that brightens any day. The balance of citrus and spice, combined with a moist texture, makes it a reliable favorite in my kitchen. Whether I’m baking for family, friends, or just treating myself, this cake always hits the spot. Give it a try and enjoy the fresh, sunny taste in every bite.
📖 Recipe:
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Orange Juice Cake Yummy
- Total Time: 40-45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A moist and tender orange juice cake bursting with fresh citrus flavor and a hint of warm cinnamon, perfect for any occasion.
Ingredients
1 ¾ cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
¾ cup fresh orange juice
⅓ cup vegetable oil
1 teaspoon vanilla extract
Zest of 1 large orange
½ teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon if using.
- In a separate bowl, beat the eggs, then add the orange juice, vegetable oil, vanilla extract, and orange zest. Mix until combined.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a crunch, add chopped walnuts or pecans.
Substitute orange zest with lemon or lime zest for variation.
Glaze with powdered sugar mixed with fresh orange juice for a tangy topping.
Try cream cheese frosting for a richer cake.
Store covered at room temperature up to 3 days or refrigerate up to a week.
Freeze wrapped tightly for longer storage; thaw overnight in fridge before use.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
