This is that orange cake — ultra-soft, fragrant, moist, and so light it practically disappears on your tongue. No mixer, no fuss, just pure orange magic. Perfect for breakfast, tea time, or when guests pop in unexpectedly.
Ingredients
3 large eggs (room temperature)
A pinch of salt
200 g sugar (about 1 cup)
60 ml vegetable oil (½ small cup)
150 ml fresh orange juice (from 1 large orange)
Zest of 1 orange (finely grated)
220 g all-purpose flour (about 1¾ cups)
10 g baking powder (1 tablespoon)
Optional: 1 teaspoon vanilla extract
Preparation
- Preheat your oven to 170°C (340°F). Grease and flour a 22–24 cm round pan, or line it with parchment paper.
- In a large bowl, crack the eggs, add the pinch of salt and sugar. Whisk for 2–3 minutes until pale and slightly fluffy.
- Add the vegetable oil and whisk again until fully combined.
- Pour in the fresh orange juice, add the orange zest (and vanilla if using). Mix gently.
- Sift the flour and baking powder together, then add them gradually to the batter. Mix just until smooth — don’t overmix.
- Pour the batter into the prepared pan and gently tap the pan to release air bubbles.
- Bake for 35–40 minutes, until golden and a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes, then remove from the pan.
Optional Orange Glaze (Highly Recommended)
Mix
3 tablespoons fresh orange juice
2 tablespoons powdered sugar
Brush over the warm cake for extra moisture and shine.
Result
A soft, fluffy cake with a fresh orange aroma, moist crumb, and delicate sweetness. It literally melts in your mouth — no butter, no milk, and unbelievably light.