Orange Cake

Yes, I added an orange to set it apart from the tangerine cake. Sure, they could be sisters—definitely family—but this one? She has her own flair. With a deep, bold orange flavor and a slightly less sweet touch, she confidently stands out in the citrus family.

This cake is a touch more sophisticated. Why? You’ll need a mixer to give it that extra fluffiness, but beyond that, I swear, it’s a simple kind of recipe.

Think of it as the elegant, grown-up version of citrus cakes. Maybe it’s not for every palate, but for those who love soft, airy textures and subtle, citrusy notes that aren’t drowned out by chocolate—this one’s for you.

The Recipe inspired by the blog "10dakot recipes"

What you need

• 2 eggs

• 1/3 cup sugar

• 1/3 cup oil

• 1/2 cup freshly squeezed orange juice

• Grated zest of half an orange (optional)

• 1 cup flour

• 1 tsp baking powder

For the glaze:

• 2 tbsp powdered sugar

• 1 tbsp orange juice

What you do

1. Preheat your oven to 180°C and grease the loaf pan.

2. Using a mixer, beat the eggs and sugar for about 30 seconds. Add the oil, orange juice, and orange zest, and mix until combined.

3. In a separate bowl, mix the flour and baking powder. Gradually add the dry mixture to the wet mixture, stirring gently until just combined (avoid overmixing to maintain the cake’s fluffiness).

4. Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.

5. While the cake is baking, mix 2 tablespoons of powdered sugar with 1 tablespoon of orange juice until smooth.

6. Once the cake is ready, drizzle the glaze over it using a spoon. Wrap the cake with cling film to seal in moisture.