Mom’s Orange Juice Cake
A delightful cake made with fresh orange juice, perfect for dessert or a snack.
Equipment
- Bundt pan
- mixing bowls
- whisk
- Sifter
- wire rack
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs at room temperature
- 1 ½ cups granulated sugar 300 g
- 1 cup vegetable oil 240 ml
- 1 teaspoon pure vanilla extract
- ½ cup orange juice fresh preferred, 120 ml
- 1 tablespoon orange zest
Instructions
- Preheat the oven to 350°F (180°C), or 160°C for a fan oven.
- In a bowl, sift flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk eggs with sugar, oil, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients, and whisk until combined.
- Add orange juice and orange zest, and mix until combined.
- Spray the bundt pan with non-stick baking spray, then pour the batter in the pan.
- Bake in the oven for 35-40 minutes or until a toothpick comes out clean from the center of the pan.
- Remove the pan from the oven, and place it on a wire rack for 10 minutes, then loosen the sides with a thin spatula if needed. Invert on a plate and allow to cool completely before slicing and serving.
Notes
Always use fresh orange juice if possible. This cake is not too sweet, and it's meant to be a bit dense. Store the cake at room temperature covered in an air-tight container.
Nutrition
Serving: 1sliceCalories: 315kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 12gCholesterol: 40mgSodium: 162mgPotassium: 163mgSugar: 22gVitamin A: 95IUVitamin C: 8.1mgCalcium: 54mgIron: 1.3mg
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