Dessert / cake

Orange Cake

Name: Orange Cake
Prep time: 15 min
Total time: 15 min
Ingredients: 120 ml / 4 fl oz juice 2 untreated oranges, zest + juice; about 150 g / 5.3 oz without shells 3 large eggs without shells; 160 g / 5.6 oz granulated sugar; 90 ml / 3 fl oz mild olive oil or neutral oil; 120 g / 4.2 oz plain Greek yogurt; 220 g / 7.8 oz all-purpose flour; 10 g / 0.35 oz baking powder; 5 ml / 0.17 fl oz vanilla extract; 2 g / 0.07 oz fine salt; 60 g / 2.1 oz powdered sugar, for glaze; 15 ml / 0.5 fl oz orange juice, for glaze

A soft, fragrant orange cake with fresh zest, real orange juice, and a light citrus glaze. The crumb is moist, tender, and bright, perfect for breakfast, tea time, or a simple dessert.

Prep15 minTotal15 minEasyabout 285 kcal per serving

Recipe video

Watch on YouTube

Method

Heat the oven to 175°C / 350°F. Grease and line a 20 cm / 8 in round cake pan. Wash the oranges well, finely grate the zest, then squeeze and measure the juice.

In a large bowl, whisk the eggs and granulated sugar for 2–3 minutes, until pale, slightly thick, and airy.

Whisk in the oil, yogurt, orange zest, 120 ml / 4 fl oz orange juice, vanilla, and salt until smooth.

Sift in the flour and baking powder. Fold gently with a spatula just until no dry flour remains. Do not overmix.

Pour into the pan and bake for 35–40 minutes, until golden and a toothpick comes out clean. Cool on a rack, then mix powdered sugar with 15 ml / 0.5 fl oz orange juice and drizzle over the cake.

Chef notes

Serve with thin orange slices, extra zest, a spoonful of Greek yogurt, or lightly whipped cream.

Use untreated oranges because the zest is part of the flavor. For a lighter texture, keep the folding gentle and stop as soon as the batter is combined. The cake keeps well for 2 days covered at room temperature.