Fool Proof Easy Orange Cake

This orange loaf recipe is a must have in your baking recipes! Smells heavenly and tastes so delicious, you’ll be whipping up this versatile recipe for breakfast or dessert because it’s so simple to make.

I first came across making this cake recipe after coming back from our friend’s house with a bag full of freshly picked oranges from their garden. If you love citrus flavored baked goods this cake recipe is wonderful as a breakfast loaf or jazzed up with a citrus glaze as an after dinner dessert.

Even for those novice bakers out there, this is a fool proof recipe that has been tested thoroughly and has not disappointed. No gummy textures just perfect crumb every time! It’s also very versatile so you can add whatever you like to the base recipe here like coconut flakes, chocolate chips, or nuts to fit your mood.

A few tips to make sure you get the best results:

1. Bring you eggs and butter to room temperature. If you’re in a pinch for time you can microwave your butter for a few seconds.
2. Make sure to fluff that butter and sugar mixture, it’s important to get that nice creamy texture before adding in the eggs.
3. Mix, mix, and mix more once you add all the ingredients. Sometimes you may see some butter separate out due to cold ingredients – no worries-just put in some elbow grease and stir that baby up until it’s nice and homogenous. What you don’t want are lumps of butter and flour – big no no in baking.

Okay now that you know the tips and tricks, get out there use up those old oranges you have in the back of the fridge and treat yourself to a yummy cake!

Fool Proof Easy Orange Cake

Prep time: 10 min     
Cook time: 1 hour    
Total time: 1 hour 10 min    
Servings: 8

Ingredients

• 2 cups of all purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon (optional)
• 2 eggs
• 1 cup butter softened
• 1 cup granulated sugar
• 1 cup fresh orange juice (2 large oranges)
• 2 tbsp orange zest

Instructions

1. Preheat oven to 350°F.
2. In a large bowl combine the flour, baking soda, salt and cinnamon.
3. In a separate bowl cream together the softened butter and sugar until fluffy.
4. Mix in eggs one at a time into the the butter and sugar mixture until well combined.
5. Zest the oranges and mix it into the wet ingredients.
6. Squeeze the oranges and mix in 1 cup of fresh orange juice into the wet ingredients. The mixture may appear a bit lumpy stir well to combine.
7. Add the dry ingredients to the wet ingredients stirring thoroughly to mix well.
8. Pour the batter into a 9 inch cake pan and bake for 1 hour.
9. After baking allow to cool for 10 minutes. Enjoy!

Note: Keep the cake in an air tight container in the fridge and it’ll keep for up to 1 week, although it’s usually gone by day 2 in our household!