A Moist Orange Cake That Will Win You Over

Most orange cakes lean on juice alone for flavor, but the real trick starts before the batter is even mixed. Rubbing fresh orange zest directly into the sugar with your fingers releases the natural oils from the peel, turning the sugar itself into a fragrant, citrusy base that flavors every single bite.

The other part of the secret is what replaces the butter. Using oil instead of relying only on butter is what keeps the crumb soft and tender for days afterward, so there is no need for a soaking syrup to keep this cake from drying out on the counter.

Why This Cake Works For Any Occasion

Part of the appeal here is how little effort the whole thing takes. This is the kind of cake that comes together with just a bowl and a whisk, with no electric mixer required and only a handful of pantry staples doing all the work.

It also happens to be one of those rare desserts that tastes even better with time. Many home bakers agree the orange flavor actually deepens overnight, which makes it an easy make ahead option for a dinner party, a weekend brunch or just a slow afternoon with coffee.

Ingredients

• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• Zest of 2 oranges
• 3 large eggs
• 1/2 cup vegetable oil
• 1/2 cup fresh orange juice
• 1/4 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup powdered sugar, for the glaze
• 2 tablespoons fresh orange juice, for the glaze

Steps

1. Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan or a 9 inch round cake pan and line it with parchment paper.
2. In a bowl, whisk together the flour, baking powder and salt, then set the mixture aside.
3. In a large bowl, combine the sugar and orange zest, rubbing them together with your fingers until the sugar turns fragrant and lightly orange in color.
4. Add the eggs to the sugar mixture and whisk until pale and slightly thickened. Whisk in the oil, orange juice, yogurt and vanilla extract until smooth.
5. Gently fold the dry ingredients into the wet mixture, stirring just until no lumps remain and being careful not to overmix.
6. Pour the batter into the prepared pan and bake for 45 to 55 minutes, until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
8. Whisk together the powdered sugar and orange juice for the glaze, then drizzle it over the cooled cake before slicing and serving.

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