This simple Orange Cake is easy to make, moist and bursting with zesty flavour. Dress it up by adding orange slices and orange syrup or serve plain.
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I LOVE citrus cakes – and this Orange Cake is actually one of the first recipes I shared on this site. I have updated the recipe to make it easier and to give you a few options!
This cake can be made this as a simple Orange Cake, an Upside Down Orange Cake or an Orange Drizzle Cake. You can also bake it in a round cake tin or get fancy using bundt tins.
HOW TO MAKE ORANGE CAKE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
This is a VERY SIMPLE one-bowl orange cake – all you have to do is add the dry ingredients plus LOADS of orange zest in a mixing bowl and stir to combine.
I used a little fine semolina (cornmeal) to my orange cake but you can replace this with ground almonds if you prefer.
Add softened butter, eggs and orange juice and beat together using a hand or stand mixer. Err, that’s it! The orange cake batter is done.
ADDING ORANGE FLAVOUR
This cake has orange zest and juice in the batter but you can up the orange flavour by adding cooked orange slices on the bottom of your cake tin, creating a beautiful visual when the cake is inverted!
I simmered the orange slices in juice and sugar for about ten minutes to soften them and remove the bitterness from the pith.
TOP TIP! If you use a round or square cake tin your will need to bake for 30-35 minutes. Oven temperatures can vary so check the cake five minutes before the time indicated in the recipe card.
ORANGE CAKE TIPS AND FAQS
Cornmeal VS Ground Almonds If you use cornmeal in the cake then the syrup is essential (otherwise the cake might be a touch too dry) – if you would prefer not to add syrup then replace the semolina with ground almonds.
How do I know my cake is done? This cake takes between 55-65 minutes in the oven if you use a loaf pan. Avoid opening the oven door too often as the temperature will drop.
Storing your cake The cake will stay fresh and moist for several days in a covered cake container. If you an Upside Down cake as shown in the photos you might need to keep it in the fridge.
Make a blood orange cake! Blood oranges have a short season but they look so spectacular when sliced and used in cakes and drinks (try my Blood Orange Margarita). You can also use other types of citrus in this cake.
LOVE CITRUS CAKES? TRY THESE POPULAR RECIPES!
Chocolate Orange Cake
Orange Olive Oil Cake
Easy Lemon Drizzle Loaf Cake
FOR THE ORANGE SLICES / SYRUP
- 1 orange sliced into thin rounds
- 120 ml ( ½ cup) orange juice
- 100 g ( ½ cup) sugar
FOR THE CAKE
- 300 g (1 ½ cups) caster sugar (superfine sugar)
- 200 g (1 ½ cups) flour plain/all purpose
- 3 tbsp fine cornmeal (semolina) or use ground almonds
- 2 tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- zest of two oranges
- 226 g (1 cup) softened unsalted butter or margarine (Stork)
- 4 medium eggs
- 2 tbsp fresh orange juice
Prepare the orange slices and syrup
- Slice the orange into thin rounds. Add the juice and sugar to a saucepan and bring to a simmer, stirring so the sugar dissolves. Add the orange slices and cook for 10 minutes or until softened. Set aside to cool.
Make the Cake Batter
- Preheat the oven to 180C (350F) or 160F (220F) Fan Setting. Line a 2 pound / 900g loaf tin with parchment paper letting the ends of the paper hang over the edge of the tin. Alternatively use a loaf tin liner.
- Put the flour, sugar, semolina or ground almonds, baking powder, soda bicarb and orange zest in a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment). Stir together to combine.
- Add the softened butter, eggs and orange juice and beat together, scraping the bottom and sides of the bowl, until you have a smooth batter.
Bake the Orange Cake
- Line the bottom of the cake tin with the cooked orange slices if you want to make an upside down orange cake.
- Spoon the cake batter into the prepared cake tin and level. Bake for 55-60 minutes, or until the cake is golden, well risen and springy to the touch. A toothpick inserted in the centre should come out clean.
- Use the paper to lift the cake out of the tin and leave it to cool on a wire rack. Gently invert the cake onto a plate to reveal the orange slices underneath. Drizzle the cake with the orange syrup and serve.
- You can use an 8 inch round cake tin or a square one instead of a loaf pan.
- Use softened unsalted butter or Stork (margarine). The butter should be soft enough for your finger to leave an imprint if prodded.
- Remaining ingredients, namely the eggs and juice, also need to be room temperature.
- Use a microplane to zest the oranges.
- Make sure the baking powder / soda are fresh.
- Check the cake five minutes before the baking time indicated in the recipe. Some ovens run hot, others are not hot enough.