Moist Orange Cake

by

The Ultimate Moist Orange Cake

A quick, no-mixer recipe featuring a bright citrus glaze.

Ingredients

The Dry Base

  • Brown Sugar: 90g (approx. 1/2 cup)

  • Orange Zest: 1–2 tbsp (from about 3 oranges)

  • All-Purpose Flour: 185g

  • Baking Powder: 7 g

  • Salt: 1 g

The Wet Ingredients

  • Eggs: 2 large

  • Vegetable Oil (or melted butter): ml

  • Plain Yogurt: ml

  • Milk: ml

  • Orange Juice: ml

  • Vanilla Extract: 1 tsp

Orange Icing

  • Powdered Sugar: 50g

  • Orange Juice: 1 tbsp

Instructions

1. Infuse the Sugar

In a large mixing bowl, combine the brown sugar and the orange zest. Rub them together well until the sugar is fragrant and slightly damp. Let this mixture sit for 30 minutes to maximize the citrus flavor.

2. Prep the Dry Ingredients

Sift the all-purpose flour, baking powder, and salt directly into the bowl with the orange sugar. Whisk everything together until evenly distributed and set aside.

3. Mix the Wet Ingredients

In a separate clean bowl, lightly beat the 2 eggs. Add the oil (or melted butter), yogurt, milk, vanilla extract, and orange juice. Whisk lightly until just combined.

4. Combine

Pour the wet ingredients into the dry ingredients. Use a whisk to mix until the batter is smooth and no lumps remain.

Tip: Be careful not to overmix! Stop as soon as the dry streaks disappear to keep the cake tender.

5. Bake

  1. Preheat your oven to 190°C (375°F).

  2. Line a baking pan with parchment paper and pour in the batter.

  3. Bake for 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

  4. Remove from the oven and allow it to cool completely on a wire rack.

6. Glaze and Serve

In a small bowl, whisk the powdered sugar and orange juice until you have a thick, smooth consistency. Drizzle the icing over the cooled cake.

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