Soft French Orange Cake
A sun-kissed classic with a tender crumb: this golden orange cake, fragrant with fresh zest and soaked in citrus juice, is the perfect treat for tea time or dessert. Butter and crème fraîche give it an incomparably light, moist texture that sets it apart from everyday recipes. Ready in under an hour and loved by everyone at the table.
🛒 Ingredients
12 servings
- 4 eggs
- 200 g (1 cup) sugar
- 120 g (½ cup) melted butter, cooled
- Juice of 2 oranges
- Zest of 2 oranges
- 2 tablespoons thick crème fraîche (or sour cream)
- 220 g (1¾ cups) all-purpose flour
- 1 sachet baking powder (11 g / 2½ tsp)
- 1 pinch of salt
- Powdered sugar for finishing
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Directions
- 1
Preheat the oven to 180 °C (350 °F). Grease and flour a 24 cm round cake pan or a bundt pan.
- 2
In a large bowl, whisk the eggs with the sugar for about 3 minutes until the mixture is pale, fluffy, and slightly thickened.
- 3
Add the cooled melted butter, orange juice, zest, and crème fraîche. Stir until smooth and well combined.
- 4
Sift the flour with the baking powder and salt, then gently fold into the batter in three additions using a spatula — do not overmix.
- 5
Pour the batter into the prepared pan and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- 6
Cool for 10 minutes, unmold onto a wire rack, drizzle generously with fresh orange juice while still warm, and dust with powdered sugar before serving.
💡 Chef's Tip
For a more intense aroma, stir a teaspoon of orange blossom water into the batter. Swap the crème fraîche for plain yogurt if you prefer a lighter texture.
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