- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or loaf pan.
2. Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter & Sugar
- In a large mixing bowl, beat butter and sugar until light and fluffy (2-3 minutes).
- Add eggs one at a time, mixing well after each addition.
- Stir in orange zest and vanilla extract.
4. Combine Wet & Dry Ingredients
- Add half the flour mixture to the butter mixture and mix.
- Pour in orange juice and milk, then mix again.
- Add the remaining flour mixture and stir until just combined (do not overmix).
5. Bake to Perfection
- Pour the batter into the prepared cake pan.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
6. Make the Orange Glaze (Optional)
- Whisk together powdered sugar, orange juice, and zest until smooth.
- Drizzle over the cooled cake for an extra citrusy touch!
Serving & Storage Tips
- Serving: Enjoy warm or chilled with tea, coffee, or fresh fruit.
- Storage: Keep at room temperature for 3 days or refrigerate for up to 5 days.
- Freezing: Freeze slices for up to 2 months. Thaw before serving.
Variations & Customizations
- Orange Almond Cake: Add ½ cup almond flour for a nutty texture.
- Chocolate Orange Cake: Stir in ½ cup chocolate chips for a citrus-chocolate combo.
- Vegan Version: Use coconut oil instead of butter and plant-based milk.
- Extra Moist Cake: Replace half the butter with Greek yogurt or sour cream.
FAQs
1. Can I use bottled orange juice?
Fresh juice gives the best flavor, but bottled juice works in a pinch.
2. Can I make this into cupcakes?
Yes! Bake at 350°F (175°C) for 18-20 minutes.
3. How do I make my cake extra fluffy?
Use room temperature ingredients and don’t overmix the batter.
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