Orange Cake
A quick oil based cake that is moist and easy to whip up!
- Prep time
- 5 min
- Cook time
- 50 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
- 1/2 cup canola oil or other neutral tasting oil
- 1 to 1 1/4 cup sugar (see notes at bottom)
- 3 eggs
- 1+1/2 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- Zest of one orange
- 3/4 cup fresh orange juice (see notes for bottled) (approx the juice of 3 oranges, remove seeds, some pulp is fine)
- 3/4 cup Fresh Orange Juice (strained)
- 3 tbsp Sugar
- 1 tbsp Orange Zest
Instructions
- 1
Preheat your oven to 350 degrees and grease a 6-inch (what I used) or a 9-inch pan and set aside.
- 2
Sift the dry ingredients into a medium sized bowl.
- 3
Take out a large mixing bowl and briskly whisk the oil, sugar, and zest together till combined.
- 4
Add the eggs one by one whisking well after each addition.
- 5
Then alternate between adding the flour and juice in three batches until combined.
- 6
Pour into your prepared pan and bake for 35-50 minutes depending on the pan you use. My 6-inch took longer since the cake was higher, my 9-inch is done earlier.
- 7
Let it cool for ten minutes then invert onto a cake plate and pour the glaze over while the cake is still warm.
- 8
While the cake is baking bring the glaze ingredients to a boil in a small non stick saucepan and simmer for 10-15 minutes until it is thickens and becomes syrupy. It will run off your cooking utensil in languid drops.