Easy orange cake

Ingredients

• 120 mloil
• 200 ggranulated sugar
• 2eggs
• 2oranges
• 250 gplain flour
• 10 gbaking powder

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Mix wet ingredients

   Beat the oil, sugar and eggs together.

3. 3

   Add orange zest

   Grate the zest from 1 orange and stir it into the mixture.

4. 4

   Combine the batter

   Gradually add the flour and baking powder to the mixture, adding the juice of both oranges as you go. The juice should measure about 180 ml (¾ cup).

5. 5

   Grease the tin

   Grease a rectangular 20 cm tin with butter or another suitable fat.

6. 6

   Bake the cake

   Pour the batter into the tin and bake for 50 minutes, or until a skewer inserted into the cake comes out clean. If it does not, bake for longer and test again.

7. 7

   Cool before turning

   Leave the cake in the tin for a few minutes before turning it out.

What is orange cake?

Orange cake is a home-style bake flavoured with fresh citrus, often served with tea or as a simple dessert. This version uses both zest and juice, so the orange comes through in the crumb as well as the aroma.

Its appeal is its uncomplicated method and everyday ingredients. Oil keeps the mixture easy to stir together, while baking powder helps the cake rise.

Nutrition and macros by portion

The nutrition label shows one serving as written: 336 calories, 5g protein, 50g carbs, 13g fat.

Flour and sugar provide most of the carbohydrates, while the oil contributes most of the fat and the eggs provide some protein. Serve a slice with yoghurt or fruit for a more balanced plate.

Why use both zest and juice?

Zest: Grate only the coloured outer peel of one orange, avoiding the bitter white pith. It adds fragrant citrus flavour throughout the batter.

Juice: The juice of both oranges adds moisture and a fresh tang. The recipe expects about 180 ml, though the exact amount depends on the fruit.

Getting the batter right

Mix the oil, sugar and eggs until combined before adding the zest. Add the flour and baking powder gradually, alternating with the orange juice, so the dry ingredients are easier to incorporate.

Stop mixing once there are no visible streaks of flour. Overworking the batter can make the finished crumb less tender.

Tin and oven cues

Tin: Grease a rectangular 20 cm tin thoroughly so the cake can be released after baking. The method does not specify the tin's depth, so avoid filling a particularly shallow tin right to the top.

Doneness: Begin checking at around 50 minutes. A skewer inserted into the centre should come out clean; if it carries wet batter, return the cake to the oven and check again.

Cooling and serving

Let the cake stand in its tin for a few minutes before turning it out, giving it a chance to firm up. Cool it further before slicing for neater pieces.

Serve plain with tea or coffee, or add a spoonful of yoghurt alongside. The citrus flavour also pairs well with fresh berries.

Timing the bake

The stated baking time is 50 minutes, but ovens and tins can affect how quickly the centre sets. Keep the oven at 180°C and use the skewer test rather than relying on time alone.

Avoid opening the oven repeatedly early in the bake, as this can interrupt the cake's rise. If the top is already browned but the centre needs more time, keep checking for a clean skewer.

Recipe notes & tips

• Bring the eggs to room temperature so they mix more easily with the oil and sugar.
• Zest the orange before squeezing it, while the peel is still firm.
• Measure the juice and aim for about 180 ml, as specified in the method.
• Use a skewer in the centre of the cake to check whether it is baked through.
• Let the cake rest briefly in the tin before turning it out.

Variations

• Add vanilla: Stir a little vanilla extract into the wet ingredients for a softer, rounded flavour.
• Use lemon: Replace one orange with a lemon for a sharper citrus note.
• Add spice: Mix ground cinnamon into the flour for a gently spiced cake.
• Top with icing: Once completely cool, drizzle with a simple orange-flavoured icing.
• Scatter almonds: Add flaked almonds over the batter before baking for a little crunch.

Common mistakes to avoid

• Grating into the pith: The white layer can taste bitter, so zest only the coloured peel.
• Adding all the flour at once: It can be harder to combine evenly; add it gradually with the juice.
• Overmixing the batter: This can make the crumb tougher, so stop once the flour is incorporated.
• Skipping the tin grease: The cake may stick, so coat the rectangular tin thoroughly before adding the batter.
• Relying only on the timer: The centre may need longer than 50 minutes, so check it with a skewer.

How to store

Once cool, store the cake in an airtight container at room temperature for up to 3 days. Reheat individual slices briefly in a low oven or microwave if you prefer them warm.

Frequently asked questions