Easy Orange Cake

• servings: 2 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

2 ½ cups (350g) all-purpose flour, sifted

2 ½ teaspoons baking powder

4 large eggs

1 ½ cups (300g) granulated sugar

1 cup (240 ml) canola or vegetable oil

1 ¼ cups (300 ml) freshly squeezed orange juice

Orange zest from 3-4 oranges (same amount of oranges used for the juice)

1 teaspoon pure vanilla extract

Directions

Preheat oven to 350°F / 180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 5 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.

In a medium bowl whisk together flour and baking powder. Set aside.

Using an electric mixer fitted with the whisk attachment or a handheld mixer, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes.

On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined.

Add flour mixture and whisk just until combined. Don’t overmix.

Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaf pans or until a toothpick inserted into the center of the cake comes out clean. Note: If the top is browning quickly while baking, cover loosely with aluminum foil.

Allow cake/cakes to cool completely on a wire rack before slicing and serving.

Notes

I had to combine fresh orange juice with some I got from the store, since 4 oranges didn't give me 300mL of juice the first time I tried this recipe.