Sunshine Orange Cake That Will Brighten Your Day
This Orange Cake combines zesty flavor and a light, airy texture, perfect for any gathering.
Equipment
- Oven
- Mixing bowl
- Baking Pan
- Spatula
- Wire rack
Ingredients
For the Batter
- 1 cup Granulated Sugar or coconut sugar for a low-glycemic alternative
- 2 tablespoons Finely Grated Orange Zest preferably from organic oranges
- 1/2 cup Unsalted Butter room temperature
- 3 Large Eggs room temperature; consider flax eggs for vegan
- 2 teaspoons Baking Powder or baking soda with an acid
- 1/4 teaspoon Kosher Salt or sea salt
- 1 cup All-Purpose Flour can substitute with gluten-free flour
For the Moisture
- 1/2 cup Plain Unsweetened Yogurt or plant-based yogurt for dairy-free
- 1/2 cup Fresh Orange Juice bottled can be used if necessary
For the Icing
- 2 cups Confectioners’ Sugar or powdered erythritol as a low-calorie alternative
Instructions
Instructions
- Preheat the oven to 350°F (175°C) and prepare your baking pan by greasing it with cooking spray.
- Combine granulated sugar and half of the finely grated orange zest in a large bowl.
- Cream the room temperature butter into the sugar mixture until it's light and fluffy.
- Incorporate the large eggs one at a time, mixing thoroughly after each addition.
- Add the baking powder, kosher salt, and sifted all-purpose flour gradually while alternating with yogurt and fresh orange juice.
- Pour the batter into your prepared pan, smoothing the top with a spatula.
- Bake for 25-30 minutes, or until the cake's edges are golden brown. Allow it to cool in the pan before transferring it to a wire rack.
- Optional: Drizzle with the orange icing once completely cooled.
Notes
Allow the cake to cool completely before icing to prevent melting. Store in an airtight container for optimal freshness.