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
