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Today I'm sharing my orange cake that's a real hit at my coffee shop. I've tweaked this recipe over the years to create an incredibly soft cake that fills your kitchen with citrus scents. It's my favorite sunshine boost when the weather's gloomy, and trust me, your guests will fall in love with it.
Citrus wonder
What makes this cake special is how the zest brings character while the juice creates that irresistible softness. Customers at my bakery constantly ask for the recipe because they're so taken with its lightness. It's become my go-to treat for casual afternoon snacks and fancy dinner parties alike.
What you'll need
- Sugar: 150 g of my favorite light brown sugar
- Butter: 150 g left out beforehand
- Eggs: 3 quality farm eggs
- Flour: 200 g all-purpose
- Baking powder: 1 packet for fluffiness
- Orange zest: from 2 organic oranges (this matters)
- Orange juice: 150 ml freshly squeezed
- Salt: just a tiny pinch
- Powdered sugar: For that festive look
Step-by-step instructions
- Set up your oven
- I warm it to 180°C and get my favorite 20 cm pan ready with butter and parchment paper.
- Start the batter
- I beat the softened butter with sugar until it looks creamy.
- Add eggs carefully
- I put them in one at a time, mixing well between each. This keeps the batter smooth.
- Bring in the orange flavor
- I stir in my freshly grated zest and juice.
- Handle the dry stuff
- I combine flour, baking powder and salt, then gently fold into my mixture.
- Baking time
- I pour everything into my pan, smooth the top and bake for 30-35 minutes. I check with my trusty knife.
- Finishing touches
- Let it rest 10 minutes, then turn onto my cooling rack. Dust with powdered sugar and it's done.
My insider tips
I always use organic oranges for zest. If my mixture gets too thick, I just add a spoonful of juice. I fold everything gently to keep air in the batter. And I always fight the urge to cut into the warm cake, even when it smells amazing.
Different ways to make it
For my gluten-sensitive customers, I make a version with specialty flour blends and a bit of xanthan gum. Using honey instead of sugar creates a really interesting taste. And when I want something different, I switch to lemons or tangerines depending on what's in season.
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Feast for your eyes and taste buds
At my cafe, I serve this cake with a scoop of vanilla ice cream or a drizzle of red fruit sauce. To keep it fresh, I store it in a cute metal tin where it stays perfect for 3 days—if you can wait that long.
Frequently Asked Questions
- → How can I tell if it’s cooked?
- Stick a knife in the center. If it comes out clean, it's ready. The top should be lightly golden and spring back when touched.
- → Can fresh orange juice be used?
- Freshly squeezed orange juice works best. It gives a fresher, stronger flavor compared to store-bought juice.
- → What’s the best way to store it?
- Keep it in an airtight box at room temperature for up to three days. For longer storage, freeze it for up to two months.
- → Does the butter need to be soft?
- Yes, let the butter sit out for an hour to soften. This helps it mix smoothly with the sugar.
- → Can I try other citrus fruits?
- Feel free to mix orange with lemon or try grapefruit. Adjust the amount to balance the fruit's sharpness.