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I'm sharing with you today my orange cake that's been creating quite a stir at my café. It's a treat I've fine-tuned over time to create an incredibly soft dessert that fills your kitchen with citrus scents. This little slice of sunshine brightens up gloomy days, and trust me, your guests will fall in love with it.
Citrus enchantment
The real magic behind this soft cake comes from combining the character-rich zest with juice that brings an irresistible moistness. Customers at my bakery constantly ask me how to make it because they're so taken with its lightness. It's now my go-to for both casual afternoon treats and fancier dinner gatherings.
What you'll need
- Sugar: 150 g of my favorite light brown variety
- Butter: 150 g left out beforehand
- Eggs: 3 quality farm eggs
- Flour: 200 g type 55
- Baking powder: 1 packet for fluffiness
- Orange zest: 2 organic oranges which really matters
- Orange juice: 150 ml freshly squeezed
- Salt: Just a tiny pinch
- Powdered sugar: For a festive touch
Step-by-step guide
- First things first
- I warm the oven to 180°C and get my favorite 20 cm pan ready with butter and parchment paper.
- Creating the foundation
- I beat the softened butter with sugar until it gets nice and creamy.
- Adding eggs gradually
- I put them in one at a time, mixing thoroughly between each addition. This stops the batter from separating.
- The orange infusion
- I mix in my freshly grated zest and just-squeezed juice.
- Dry ingredients
- I combine flour, baking powder and salt, then gently fold them into my mixture.
- Baking time
- I pour everything into my pan, smooth the top and bake for 30-35 minutes. I check doneness with my trusty knife.
- Finishing up
- Let it rest for 10 minutes then turn out onto my cooling rack. A light dusting of powdered sugar completes it.
My insider tricks
I always go for organic oranges for the zest. If my batter seems too thick, I'll add an extra spoonful of juice. I always fold everything gently to keep air in the mixture. And I always wait until the cake cools before cutting it, no matter how amazing it smells.
Tasty variations
For customers who can't have gluten, I make a version using special flour blends with a bit of xanthan gum. Swapping honey for sugar creates a really interesting flavor profile. And when I want something different, I'll use lemons or tangerines depending on what's in season.
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Delightful presentation ideas
At my café, I serve this cake with a scoop of vanilla ice cream or a drizzle of red berry sauce. To maintain its freshness, I store it in a cute metal container where it stays perfect for up to 3 days if you can resist eating it all that long.
Frequently Asked Questions
- → How can I tell if the cake’s done?
- Stick a knife in the middle—if it comes out dry and clean, it’s ready! The top will be lightly golden and springy to touch.
- → Can I use freshly squeezed orange juice?
- Fresh-squeezed juice works best. It gives a vibrant, natural taste compared to bottled options.
- → What’s the best way to store it?
- Keep it at room temperature in an airtight container for up to 3 days. You can freeze it for up to 2 months.
- → Does the butter need to be soft?
- Yes, let the butter sit out for about an hour so it blends smoothly with the sugar.
- → Can I switch up the citrus fruit?
- For sure! You can mix orange with lemon or grapefruit. Adjust quantities based on the fruit’s tartness.