Fluffy Buttery Orange Cake
A light, moist orange cake with a rich buttery crumb and a bright citrus aroma that fills the whole kitchen. Made with pantry staples and fresh orange juice, it comes together effortlessly for afternoon tea, birthdays, or a simple family dessert. One slice and you'll be going back for more!
🛒 Ingredients
12 servings
- 3 large eggs
- 4 tablespoons (60 g) unsalted butter, melted
- 2 cups (400 g) granulated sugar
- 1 cup (200 ml) freshly squeezed concentrated orange juice, no water or sugar added
- 3 cups (360 g) all-purpose flour
- 1 tablespoon (11 g) baking powder
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease and flour a 9–10 inch (24–26 cm) round cake pan, about 4 inches (10 cm) deep.
- 2
Using a stand or hand mixer, beat the sugar and melted butter together on medium speed until the mixture is pale and creamy.
- 3
Add the eggs one at a time, beating well after each addition until the batter is smooth and slightly fluffy.
- 4
Alternately add the flour and orange juice in three additions each, mixing on medium speed between each addition until just combined.
- 5
Add the baking powder and mix on the lowest speed — or fold gently with a spatula — only until incorporated. Do not overmix.
- 6
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack.
💡 Chef's Tip
For extra orange flavour, stir the zest of one orange into the batter. Drizzle the warm cake with a simple orange glaze (equal parts orange juice and sugar, heated until dissolved) for added moisture and shine.
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