How to Make Soft Orange Cake

Orange Cake that Melts in your Mouth

Here’s a melt-in-the-mouth soft orange cake that’s bursting with fresh citrus flavour. It’s the most delicious orange cake. And I’m showing you two easy versions—one with eggs and one without eggs, so everyone can enjoy making it. The best part is that for both cakes the batter comes together in under 10 minutes. And as for the taste, it’s simply amazing.

And here are two of my other delicious orange cake recipes – Orange Semolina Cake, and Eggless Orange Suji Cake. And here’s a super tasty Lemon Loaf Cake recipe. Do check these out.

Ingredients

Recipe 1: Regular Cake with Eggs

2 tbsp orange zest (from 1 large orange)

160g (¾ cup) granulated sugar

¼ cup melted butter

½ cup oil

5 tbsp yogurt

½ cup orange juice (from 2 oranges)

2 eggs

240g (1 ¾ cup + 2tbsp) maida/all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ tsp vanilla extract

Some chopped nuts

Thick ribbon consistency batter

Bake in 8-inch round pan at 160C for around 45 minutes.

Recipe 2: Eggless cake

80g (¾ cup) powdered sugar

1 ½ tbsp orange zest

¼ cup oil

1/3 cup orange juice

2 pinches salt

155g (1 ¼ cup) maida

1 tsp baking powder

¼ tsp baking soda

5 tbsp milk powder

¼ cup milk approx.

¼ tsp vanilla extract

Chopped nuts

Bake in 8.5×4.5 loaf pan at 160C for around 40 minutes.

Procedure

Recipe 1:

1. Scrape the zest of one orange. This should be around 2 tbsp.
2. Also extract ½ a cup of orange juice. You could need to extract this juice from around 2 oranges. We’ll be using the orange zest and juice in this recipe.
3. Coarsely grind the granulated sugar.
4. Mix the sugar and the orange zest and then crush the zest so that its oil and flavour mixes with the sugar.
5. In a bowl, mix the melted butter and oil together with a whisk. Add in the yogurt, sugar mixture, orange juice, and the two eggs, and whisk everything well. Stir in the salt.
6. To the maida, add the baking powder and the baking soda. Mix this for a few seconds and then sift it into the liquid mixture. Whisk the batter for a minute or two so that everything is well combined.
7. Switch to a spatula and check the batter consistency. It should have a thick ribbon consistency. If the batter is too thin, mix in a tablespoon or two of maida. If it is too thick, stir in a little water or orange juice.
8. Finally, stir in the vanilla, and then transfer the batter to an 8-inch round pan that has been greased and dusted with sugar and has parchment paper at the bottom. Tap the pan a few times on the work surface to remove any air bubbles. Add a topping of mixed nuts of your choice (almonds, cashew nuts, pistachios, etc.).
9. Bake the cake at 160C for around 45 minutes or till a skewer inserted into it comes out clean.
10. Let the cake cool in the pan a little for around 20 minutes and then unmould it.

Enjoy!

Recipe 2.

1. In this recipe too we’ll use both the zest and the juice of oranges.
2. Mix the orange zest and the powdered sugar with your hands crushing the zest as you do this.
3. In a mixing bowl, whisk the oil, sugar mixture, and orange juice, and then stir in the salt.
4. To the flour, add the baking powder, baking soda, and milk powder and give everything a rough stir, and then sift it into the liquid mixture. Mix everything and switch to a spatula.
5. The batter will be quite thick. Fold in a little milk at a time to adjust the batter to a thick ribbon consistency. Then stir in the vanilla extract.
6. Transfer the batter to a prepared loaf pan. Tap the pan a few times to remove any air bubbles. Adda topping of mixed nuts.
7. Bake the cake at 160C for around 40 minutes or till a skewer inserted into it comes out clean.
8. Let the cake cool in the pan a little for around 20 minutes and then unmould it.

Enjoy!