Cakes/ Classic Desserts/ Dessert/ Fruit Desserts

Mom’s Easy Orange Cake

March 22, 2020

A soft and tender orange cake that’s bursting with fresh orange flavor. This everyday orange cake recipe is easy to make and only gets better over time.

Orange Cake

I’m not the only baker in my family. My mom is famous for her orange cake, or perhaps for letting me sneak in a slice before it cooled down completely (my sweet tooth began at an early age). Her recipe is something I grew up with, but it wasn’t until a recent nostalgic craving for the citrusy cake that I finally asked her for it.

I vividly remember moments in the kitchen, waiting in anticipation for my mom to take the orange bundt cake out of the oven. She always told me to wait for it to cool completely, but my impatience usually won me a slice of warm cake. Now with my own daughter, this cake is passed through our family and soon we all can enjoy a slice of my mom’s easy orange cake.

Orange Cake

How to Make Orange Cake

Since we’re using oil instead of butter for extra moisture, it’s really important to properly beat your eggs for a light and fluffy crumb. This is the only step that adds air into the cake, so I like to use my mixer for an extra boost of power. You’ll whisk together the eggs and sugar on high speed until pale and fluffy, about 5 minutes.

The benefit of using your mixer is that this orange pound cake recipe only uses one bowl! Once your eggs are fluffy, turn the mixer down to low and slowly add in your oil. Once combined, follow with the orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add the flour mixture, being careful not to overmix the batter.

Orange Cake

Using Fresh Oranges

I highly recommend using fresh oranges for this cake. Just like in my lemon bundt cake, using fresh citrus really helps the flavor burst through in each bite. To keep things easy, I use the zest from the same number of oranges I use for juicing, about 3-4 total. A tip: I find it easier to zest the oranges before juicing them.

Orange Cake

Baking Your Orange Cake

My mom always made this as an orange bundt cake, but since it’s a very moist pound cake I’ve often struggled getting it out from the pan in one piece. I prefer to use loaf pans instead of a bundt pan, but whichever pan you use be sure to grease it well. Since this orange juice cake is full of moisture it can easily stick to the pan.

The trickiest part in making this recipe is being careful not to overbake it. I like to use a toothpick to test for doneness; it should come out clean when done but may have a few crumbs. If it comes out gooey then it needs more time.

Once baked, let it cool completely before eating. For the best texture, let the cake rest for a day at room temperature before eating. The citrus flavor becomes stronger over time, giving you a juicy punch in every bite.

This simple bundt cake is one I grew up with and now I’m finally sharing it with you. I love to have a slice of it for breakfast or with some tea in the afternoon. Food is full of memories and my mom’s orange cake is one of my childhood favorites. I’m so glad to be able to share this recipe with my daughter and hope you will bake it for friends and family too.   

Orange Cake

Other orange recipes:

4.97 from 84 votes
Orange Cake
Orange Cake
YIELD: 2 loaves

This recipe yields 2 loaves or as my mom used to make it – one bundt cake. I find that it’s not easy to remove the cake from the bundt pan because it’s a very moist cake unless you butter and flour the pan well, so I prefer using a loaf pan and I think it looks beautiful. If you only want to make one loaf, you can halve the recipe.

  • 2 1/2 cups (350g) all-purpose flour, sifted
  • 2 1/2 teaspoons baking powder
  • 4 large eggs
  • 1 1/2 cups (300g) granulated sugar
  • 1 cup (240 ml) canola or vegetable oil
  • 1 1/4 cups (300 ml) freshly squeezed orange juice
  • Orange zest from 3-4 oranges (I use the same amount of oranges I use for the juice)
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
  2. In a medium bowl whisk together flour and baking powder. Set aside.
  3. In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don’t overmix.
  4. Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
  5. Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge

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  • Reply
    March 22, 2020 at 3:38 pm

    When you say orange zest from 3-4 oranges? How much of it is that roughly? 1 cup full of it?

    • Reply
      March 23, 2020 at 2:54 am

      It’s about 5–6 tablespoons.

      • Reply
        October 4, 2020 at 5:13 pm

        Can I use a cake pan 9×12

        • Reply
          January 22, 2021 at 8:20 am

          Yes you can. I have with success. Your baking time will change though, so keep an eye on your cake.

          • Lungile Mngoma
            July 5, 2021 at 4:48 pm

            I tried the recipe, very yummy 😋 we love it, my kids even asked me to bake for them on their birthdays. Thank you so much 💓

          • Jen
            September 27, 2021 at 7:15 am

            Hi there I would like to try this in a normal round cake tin, how long approx do I bake it for?

          • Talia @ Pretty. Simple. Sweet.
            October 1, 2021 at 4:28 am

            Hey Jen, I would recommend starting with a 30 minute timer and checking every 5 minutes afterwards to see if it’s done 🙂

        • Reply
          Simona M
          August 20, 2021 at 2:50 pm

          You can use whatever pan or tray you have. I used a squared pan but anything, any shape and form will do. I also halfed the recipe and it still came out a pretty large cake.

  • Reply
    March 23, 2020 at 3:12 pm

    This cake is sooooo delicious……thanks for posting the previous pantry friendly recipes too, so thoughtful of you. Thanks to you, I also discovered babka. I have made your chocolate babka but would love to see some more babka recipes in different flavors and shapes.
    Love the simplicity and elegance of this blog too
    Lots of love xxx

    • Reply
      Sheri L Metternick-Jones
      July 7, 2020 at 1:01 pm

      I run a Historic Bed & Breakfast south of Atlanta. Always looking for timeless classics. Thanks so much for this beauty!

  • Reply
    April 26, 2020 at 11:08 am

    I halved the recipe and made a loaf in a 8.5 x 4.5 inch pan and it was absolutely delicious! My family loved it and they keep asking me to make it every week. Thanks for the fabulous recipe!

  • Reply
    May 1, 2020 at 10:34 am

    I couldn’t believe I managed a cake for the first time! Thank you for your mom’s recipe.
    This might be a silly question – could I substitute oranges with lemons using the same recipe?
    Thanks again!

    • Reply
      May 5, 2020 at 6:22 am

      Hi Grace! Lemon has a stronger flavor and than orange and it’s more sour so it won’t work, but I have many great lemon loaf recipes on the blog!

      • Reply
        February 1, 2021 at 4:00 am

        Hi Shiran. I just wanted to know if I can use butter instead of oil?
        If so, how much butter should I use and should the butter be room temp, cold or melted?

        • Reply
          March 17, 2021 at 6:06 am

          i loved the cake it tasted great.

    • Reply
      May 20, 2020 at 3:13 am

      This recipe is just perfect. Simple and delicious. Thank you so much for this!

      • Reply
        February 25, 2021 at 9:26 am

        Thank you so sharing your recipe. The cake is delicious. I used melted butter and some olive oil. I used mandarin oranges and added in some pulp. Reduced the sugar to almost 1 cup as we prefer a mildly sweet orange. The natural sweetness of the orange is strong enough. Made 1 big loaf and 1 mini loaf as gift. I’m sharing it with my colleagues and family and the entire cake is gone the next day. Will try your other recipes. 🙂

  • Reply
    May 1, 2020 at 10:35 am

    Sorry, forgot to rate previously.

    • Reply
      Jeannorah SpitZenberg
      October 20, 2020 at 1:57 am

      Best recipe ever !! A family I worked for would always cook orange cake and it immediately took over my love for chocolate cake but as the years went by I started forgetting the recipe and this one took me back to those memories, I just added extra juice because I wanted to add shredded coconut and mmmmmmmmm yummmyyyy 🥰🥰🥰 I told my kids it’s burnt so it’s going on the rubbish 😂😂😂 ALLLL MIIINE 🤤🤤🤤

    • Reply
      April 22, 2021 at 4:12 am

      Just found your cake recipe. I was looking for gluten free most recipies call for almond flour which is very expensive in thailand. Found through your comments that self raising flour was used. So as its not as expensive as almond thought i would have a go.
      I used the same quantaties, sub gluten free self raising flour, used 2tbsp of baking powder. I boiled/simmer 2 large oranges for 2hrs. Prepared all as instructions and used 2x 7ins round tins.baked for 45mins at 170cfan. PERFECT.
      Thank you will defo be looking at more of your cakes. 5 stars from me

  • Reply
    May 1, 2020 at 6:40 pm

    I was looking for an easy but tasteful orange cake recipe and I am happy I came across this one. First time ever making a cake from scratch let alone an orange flavored one and this one was delish. Not overly sweet and the orange flavor came through. It was just the perfect balance. I did 1 and 1/2 cake batter and placed it in a regular cake pan and it still cooked in 1 hour perfectly. Thanks for the recipe!

    • Reply
      Sofia Mullick
      December 29, 2020 at 5:06 pm

      What a great easy recipe. This is the second cake I’ve made as I’m not confident baking. This recipe came out lovely, light fluffy cake. I didn’t use as much sugar and it still came out great. I liked that this recipe used oil and not butter, I covered the cake towards the end in foil as advised in the recipe so that it didn’t get too dark or burnt. Thank you so much for a great recipe and giving me confidence in baking again.

    • Reply
      June 30, 2021 at 7:44 pm

      Was really delicious. My bundt tin is 8cup so I made two mini round cakes as well out of the full recipe. All three cakes came out great.
      I replaced the flour with gluten free flour and it worked great.

  • Reply
    May 2, 2020 at 10:58 pm

    I had an abundance of oranges and tried this recipe due to the fact that I had all the ingredients (hence, no grocery shopping needed). This recipe is a definite keeper! I made two loaves so I could freeze one and they came out moist, soft and tender. I had to stop myself from eating a third slice! Thanks so much for sharing your recipe. One question, did your loaves “fall” as well? They had a nice round to it when I took them out of the oven, then 10 minutes later they were flat.

    • Reply
      May 3, 2020 at 2:23 am

      As you can see in the photos, mine is flat as well, so that’s ok!

  • Reply
    May 23, 2020 at 8:57 am

    How much do the big eggs weight (more or less). I either find small/normal ones or XL ones 😕
    Looking forward to trying your recipe.

    Thank you!

    • Reply
      May 24, 2020 at 12:45 pm

      About 50-55 grams for each egg would work well (without the shell).

      • Reply
        December 5, 2020 at 12:31 pm

        Hi Shiran! What can we replace eggs with?

        • Reply
          December 6, 2020 at 6:23 am

          I have no experience baking with egg substitutes, sorry!

    • Reply
      August 9, 2021 at 7:07 am

      This was a hit! The texture was great- I used a little less sugar and naartjies. – flovour was a little mild but we really enjoyed it. I bought oranges so i can bake this again

  • Reply
    May 23, 2020 at 3:55 pm

    I just made this and wow, so delicious and moist. Definitely will be making this again. Thank you for the recipe.

    • Reply
      January 3, 2021 at 9:05 pm

      Can I make it gluten free?

  • Reply
    beth werker
    May 24, 2020 at 5:39 pm

    Do you know if I could make this with cake flour? And if so, should I still use 2.5 cups? Thank you!

    • Reply
      June 3, 2020 at 6:25 am

      Hi Beth. You can try it (use the same amount in grams) but keep in mind that this cake is delicate and I’m worried it won’t hold up and be too crumbly.

      • Reply
        Cheron best
        June 22, 2021 at 6:01 am

        Please, what’s the difference between cake flour and all-purpose flour? I’m really confused based on this 🙄
        … with reference to Beth’s write-up. Thanks.

        • Reply
          Talia @ Pretty. Simple. Sweet.
          July 7, 2021 at 2:13 pm

          Hi Cheron, great question. Both types of flour derive from wheat, but cake flour has a lower protein content. This is what turns into gluten when baked, which lends a tougher texture. Using cake flour helps cakes and other delicate baked goods have a bit more of a light and fluffy texture.

  • Reply
    May 24, 2020 at 9:49 pm

    Halved the recipe and made it in a loaf pan. Everyone loves it. Thank you!

    • Reply
      August 23, 2020 at 9:06 am

      Thanks for the recipe. I don’t seem to find all purpose flour in our shops. Can I substitute it with self raising flour.

      • Reply
        August 24, 2020 at 2:20 am

        You can omit the baking powder and use self-rising flour instead. It won’t work for every recipe but it works for this one 🙂

      • Reply
        August 25, 2020 at 6:51 am

        i looked this up as am in uk and it says all purpose flour in usa is plain flour her e in the uk

        • Reply
          Vicki Hertz
          February 10, 2021 at 10:08 am

          I used self-rising flour after I had already put in the baking powder!!!! It worked just fine! 👍

    • Reply
      Jow Ford
      April 29, 2021 at 3:26 am

      Hi Shiran, can you make cupcakes with this recipe?

      • Reply
        May 2, 2021 at 1:51 pm

        Hi, you can make these into cupcakes but because the recipe is super light and airy, they may not hold as well as the full sized cake.

  • Reply
    Kim qazi
    May 27, 2020 at 1:57 pm

    Loved it thks

    • Reply
      December 26, 2020 at 12:58 am

      This is just perfect! Everybody loves this recipe.thank you!!

      Can I just ask, if I can replace the oil with butter?

      • Reply
        December 28, 2020 at 4:13 am

        Hi Yanna. I only tried it with 1/2 cup butter plus 1/2 cup oil and it tasted good 🙂 You can, but I love the texture the oil gives to this cake.

  • Reply
    Chang Yan Yin
    May 29, 2020 at 7:12 am

    The cake is light and fluffy and not too sweet. Definitely a keeper

    • Reply
      April 29, 2021 at 10:14 pm

      Hi Goodnight, would like to try this as a layered cake will it work?

      • Reply
        May 2, 2021 at 1:54 pm

        Hi Steff, the recipe is very light and airy so you could make a simple 2 layered cake with a light frosting in the middle, such as whipped cream. But if you are looking to make a taller cake, I don’t think this cake would hold up very well.

  • Reply
    May 29, 2020 at 12:45 pm

    Turned out fabulous! Thanks!

  • Reply
    May 31, 2020 at 9:22 am

    I made this cake a second time this week as I blundered a bit the first time. It turned out gorgeous. I made it in a 24cm round cake tin and it cooked in 55 mins.
    I’m not the best in baking so getting this right meant a lot – thanks to you💙

  • Reply
    June 6, 2020 at 12:44 am

    It’s absolutely delicious!

  • Reply
    Gloria Kambi
    June 10, 2020 at 6:12 am

    Planning on making this today evening , hopefully it goes well.
    A simple question, if I had to spread anything on it what will go with the cake?

    • Reply
      June 11, 2020 at 2:00 am

      My favorite version of this cake is with nothing on top, but if you still want to add a little something you can top it with chocolate ganache or even white chocolate ganache, whipped cream or a simple orange glaze.

  • Reply
    June 16, 2020 at 4:38 pm

    I would like to Make 2kg of the orange cake. What should be the ratio of the ingredients?

  • Reply
    July 1, 2020 at 3:33 am

    Hey Shiran amazing and easy recipe. I made a single loaf with half the ingredients and as a result we are enjoying the lovely cake with tea while I am also writing this post 🙂

  • Reply
    July 3, 2020 at 1:40 am

    Thanks so much. I had one large orange so I halved the recipe and just popped 1 loaf pan into the oven.
    The batter was smooth and looked promising…can’t wait to taste it.

  • Reply
    July 7, 2020 at 3:20 pm

    This is the best and the easiest orange cake I have ever made. Thank you so much.

  • Reply
    July 12, 2020 at 9:33 am


    Does this cake not having any salt in it? I baked it but it was a bitter. But I surely know where I was at fault, I grated some of the white of the orange as well that is why it might had that bitter taste. Otherwise this cake is worth of its five stars😋

  • Reply
    Delilah Almeida
    July 14, 2020 at 10:51 am

    Prepared this cake…had a beautiful texture and flavour…my family was all praises…credit goes to you for the recipe…this will be my go to cake…God bless!!

  • Reply
    July 17, 2020 at 7:34 am

    I made the cake yesterday and everyone loved it . Thank you for your amazing recipe . Lots of love ❤️

    • Reply
      August 2, 2020 at 1:53 am

      I made this and it’s delicious! Thank you for your recipe!😘

  • Reply
    Food for Thought
    July 19, 2020 at 10:02 pm

    This recipe was SO good! Just like your blog name– it was simple (easy to do!) and sweet (delicious!). I was looking for a recipe that would be “accessible” (e.g., did not require me to run to the grocery store during quarantine), and this recipe delivered! The cake was moist, delicate, fragrant and delicious. Plus, I had two previously failed baking attempts, so I was on the fence about baking again– but this recipe was fail proof and amazing!

  • Reply
    Julia G
    July 23, 2020 at 3:24 am

    Please thank your mom and thank you for sharing this trusted family recipe. It’s exactly the orange cake recipe I have been searching for with fresh orange juice without any artificial flavourings. Its perfect not only in taste but in texture and aroma too. Thank you!

    • Reply
      July 23, 2020 at 4:04 am

      It will make my mom very happy 🙂 Thank you!

  • Reply
    August 2, 2020 at 4:41 pm

    Wow, I subbed the flour for Bob’s Red Mill 1 to 1 Gluten Free flour and otherwise followed the recipe. Even gluten free, this was a fantastic recipe! So moist and lush. I sprinkled it with powdered sugar and decorated with edible garden flowers. Such a bright, summery tasting cake. I made mine in a 10” round spring form pan. Thanks for this recipe, this one is a keeper.

  • Reply
    August 6, 2020 at 10:40 am

    This recipe is awesome. Pretty simple and sweet. I have a hack to make it super easy for me, i blend 3 oranges, alongside their zest with very little store bought orange juice to make a chunky puree. When the cake is ready i make an orange juice syrup and drizzle it allover the cake for a soft and moist cake.

  • Reply
    August 10, 2020 at 3:22 am

    I made this cake. Wow! I live alone, but I shared it with the maintenance crew. They loved it!
    I made a few changes, though. I squeezed and zested 4 valencia oranges and 2 mandarin oranges. I also added all the pulp to the juice and adjusted the amount of juice by barely above the 1 1/4 cup line. I also used a gluten-free brand of flour I found at Walmart – “Cup 4 Cup’, and it worked perfectly. The cake was moist and very yummy!
    Now, here’s something that will knock your socks off: This is the first cake I have baked in over 50 years! Yep, Fifty Years! Most of my life was spent working many hours, and I became intimidated by baking. The title of your recipe gave me the courage to try it. So, THANK YOU for helping me to begin baking again! It’s never too late!

    • Reply
      August 10, 2020 at 5:40 am

      I’m so glad it gave you the courage to try it! and that you liked it! 🙂

      • Reply
        November 13, 2020 at 10:02 pm

        I wish I could give this cake double or triple stars. It’s so good!
        I have a friend who’s a chef. His cooking is fabulous. I made this cake again while he was visiting me.
        First thing he said was while the cake was baking: the kitchen smells really nice.
        Then, after I took the pans from the oven I gave him a tiny piece to taste. He loved it! I made it in 2 loaf pans this time. Before I knew it, 2/3 of one cake was GONE! Next day he had another third of the second cake. He’s a guy who is not fond of sweets!
        I just wanted to say that while we were eating the first cake, he spread a little butter on a slice, so I did too. It was great with butter. He had wanted some sort of topping on it, which is why he used butter. When he found out that I had cream cheese in the refrigerator, he grabbed it and whipped up a frosting. OMG! How fabulous that was on the orange cake!
        One thing he told me was that I shouldn’t have put the leftover cake in the refrigerator because it caused the flavors go ‘dormant’. He told me to awaken the flavors by rewarming the cake. It works!
        One last thing: Instead of greasing my pans, I used Reynolds Non Stick Aluminum foil. Nothing sticks to that and I discovered I can reuse the aluminum foil for another cake. I love that aluminum foil for baking and cooking stuff like frozen shrimp in my toaster oven, and for storing things in the freezer.
        Again, thanks for the great recipes!

  • Reply
    August 13, 2020 at 10:32 pm

    The perfect orange cake! I’ve never tried or even heard of orange cake before, so I definitely wanted to try it, and it came out beautifully! I didn’t have a grater to get the zest, so I used a fruit peeler, but that took a really long time so I only used zest from one one orange, but it still tasted great! Love this recipe!

  • Reply
    August 18, 2020 at 9:30 am

    Hi Shiran. Could I use this recipe for mini bunt cakes?

    • Reply
      August 20, 2020 at 5:25 am

      You can definitely use this recipe for mini cakes. Loaf cakes would be great. The cake is very moist so it might be harder to remove from mini bundt pans.

  • Reply
    August 19, 2020 at 3:34 pm

    Tried this today. it’s really good! However, because I was in a rush, I made a mistake of whisking the eggs and sugar together with the powder and baking soda on the get go. I was afraid I had ruined the texture, but it turned out fine anyway. Really yum!

  • Reply
    angela havelock
    August 31, 2020 at 11:43 am

    lovely cake so easy to make will certainly use again and again many thanks

  • Reply
    September 5, 2020 at 12:14 am

    Incredible recipe and so simple! A moist fresh cake – perfect for any party

  • Reply
    September 7, 2020 at 2:53 am

    Hey Shiran, thanks for sharing you family treasure with us. Fresh oranges are not in season where I live, can I make this with packaged orange juice instead?

    • Reply
      September 16, 2020 at 10:41 am

      If it’s 100% orange juice then yes you can, just keep in mind that it won’t taste exactly the same as fresh orange juice, and the zest gives more flavor to the cake.

  • Reply
    September 8, 2020 at 8:49 am

    Foolproof recipe. I use a bundt tin that I butter and dust with flour and it comes out perfectly every time and looks beautiful. Thank you

  • Reply
    September 11, 2020 at 9:45 pm

    Thank you for this recipe. It was just lovely, and so easy!
    Could one use butter instead of oil? How would that affect the cake crumb?
    With this pandemic raging, I’ve started baking cakes, something I was scared to do before. This recipe makes me look like a professional baker!!

    • Reply
      September 16, 2020 at 10:18 am

      I’m so glad you like it 🙂 I haven’t tried it with butter instead but it should work well. I like using oil in this recipe for that fluffy, moist texture.

  • Reply
    September 16, 2020 at 10:34 pm

    Thank you for the recipe.
    I used 1 cup of sugar instead of 1 1/2 c as I’m a bit worried that it will be too sweet and turned out just right!!!. It is so delish and easy to make.
    Next time I use this recipe, I’m going to add poppy seeds and hopefully it works.
    Thank you Shiran

  • Reply
    September 18, 2020 at 6:33 am

    Thank you so much, such an easy recipe, the cake eaters enjoyed the fresh orange taste! I made chocolate icing with a little of the orange zest and juice. DELICIOUS – already shared with fellow bakers

  • Reply
    Kathrine Inkley
    September 21, 2020 at 5:16 pm

    Would this cake sponge be OK under a buttercream coating?
    Many thanks

    • Reply
      September 24, 2020 at 11:00 am

      Hi Kathrine. If it’s one layer then yes! The cake is airy and soft so I wouldn’t use it for a layer cake.

  • Reply
    Donna Leonard
    September 22, 2020 at 6:13 pm

    Can you bake this in a 9 x 13 cake pan

  • Reply
    A baking novice
    September 29, 2020 at 3:19 am

    This cake is surely on top of my asap-bake list! Just a query, how did you manage to get such a flat top? Most of my loaf cakes crack up… How do I avoid it?

    • Reply
      October 4, 2020 at 2:53 am

      It’s the recipe 🙂 It will depend on the pan you’re using, but it shouldn’t rise so much!

  • Reply
    October 8, 2020 at 8:44 am

    It’s just too good to be true! Extremely delicious, super moist and hard to only eat a piece. Made it in the Bundt version and was perfect! ❤️

  • Reply
    October 17, 2020 at 11:33 am

    Can I use butter instead of oil?

  • Reply
    Renuka Arora
    October 25, 2020 at 2:26 pm

    Hi if I want to do orange glaze on it can I do it? Pls share quickythe proportion . Can I add dedicated or fresh coconut in it z little.

  • Reply
    Renuka Arora
    October 25, 2020 at 2:26 pm

    Hi if I want to do orange glaze on it can I do it? Pls share quickythe proportion . Can I add dedicated or fresh coconut in it a little.

  • Reply
    October 29, 2020 at 1:25 am

    Thank you very much for sharing your Mom’s excellent and super easy orange cake recipe. I made it healthier by using multigrain flour and organic jaggery powder! And it was delicious ! I tried with half the quantity as it was our first time.

  • Reply
    November 5, 2020 at 1:00 pm

    I bake in 6 mini loaf pans for 30-35 minutes. House smells so good! Can’t wait to taste. Will put dust with powdered sugar, freeze and give for Thanksgiving to neighbors.

  • Reply
    November 11, 2020 at 12:15 am

    I have made this twice, both times using half batch to do only one loaf.
    I have reduced to sugar to 100g from 150g, and also added a 1/4 tsp of salt.
    It is a very yummy cake.
    Thank you

  • Reply
    November 22, 2020 at 3:25 pm

    I made this cake as a gift. I love using fresh oranges from our trees. I do miss the salt so I think I will add some next time. I also used butter instead of oil which seemed to be fine. Thanks.

  • Reply
    November 30, 2020 at 4:22 am

    Hi Shiran. Thanks for this wonderful recipe. My family really love it. I will definitely be making it on the regular

  • Reply
    December 20, 2020 at 9:39 am

    Hi Shiran, I’m going to include this recipe in my holiday baking and I have some leftover buttermilk. Can I use equal amounts of oil and buttermilk? I LOVE orange anything and have not made an orange cake before. So excited. The reviews are fantastic! Thanks so much.

    • Reply
      December 21, 2020 at 2:50 am

      Hi Noreen. I recommend sticking to the recipe because it’s really good 🙂 The buttermilk can’t replace the oil. You can make buttermilk pancakes or use another recipe with buttermilk.

    • Reply
      January 10, 2021 at 7:07 pm

      Thanks Shiran! Such a easy recipe and delicious cake. Every one enjoyed the fresh orange tast!

  • Reply
    Katie Shea
    December 24, 2020 at 11:16 am

    The cake is delicious, but the instructions aren’t right! In the article, you say to BE SURE to grease and flour the pan/s, but the actual recipe says to only grease the pan. I only greased the pan, and had a heck of a time getting the cakes out. There was tearing. Also – it doesn’t say to cool the cake in the pan or on a wire rack. Different cakes require different treatment. Which is correct?

    • Reply
      December 28, 2020 at 4:18 am

      Hi Katie. I only grease the pan and I like to use a loaf pan. You can leave the cake in the pan to cool, or if you’re using a bundt pan and want to release it, do it while the cake is slightly warm.

  • Reply
    Yvonne Odera
    December 26, 2020 at 1:04 pm

    This is the most delicious cake we’ve had this past week! My daughter enjoyed taking part in baking it as my being my co-chef. We definitely are having this on a weekly basis. THANKS! FYI.. We are from Nairobi,Kenya

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    December 31, 2020 at 4:40 am

    Thanks for this recipe, have made it twice already in the last 2 weeks. Both times delicious, followed the recipe exactly and just added a small small pinch salt. Really moist, orange-y and so easy to make! I topped it with a whipped cream frosting to finally say bye to the year 2020. Merci.

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    Emmy Caterpillar
    December 31, 2020 at 5:26 pm

    I used regular orange juice plus orange zest. Does it matter if you use regular orange juice and real orange zest? Also like someone else said I used the gluten free bob red mill 1 to 1 flour for us cealic and those with gluten allergies really great idea

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    January 20, 2021 at 5:46 pm

    Do I let the cake cool completely while still in the pan? TIA 🙂

    • Reply
      January 27, 2021 at 10:44 am

      You can leave it in the pan 🙂

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    January 21, 2021 at 1:04 am

    Thank you for this recipe! I didn’t have a mixer and was worried that it might be an issue but it wasn’t- the cake turned out to be delicious! And so easy to make with simple, basic ingredients. We have an orange tree at home and I wasn’t sure what to do with a full bag of oranges. So glad I found this recipe!

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    January 23, 2021 at 5:06 pm

    Can I use butter in place of the oil?

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    Dina Ariss
    January 26, 2021 at 7:00 am

    Hi Shiran, Can I use orange jus instead of the fresh orange jus?

    • Reply
      January 27, 2021 at 12:41 pm

      You can, but in my opinion fresh juice tastes better!

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    January 28, 2021 at 9:08 am

    Greetings from Switzerland!
    I have a new gorgeous bundt cake and would love to make my sister in law her tomorrow’s birthday cake.
    I am wondering if a 12 cups/3L bundt cake is OK for this recipe.
    Thank you Shiran!

    • Reply
      February 2, 2021 at 9:33 am

      It’s ok 🙂 Happy birthday!

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    January 29, 2021 at 9:30 am

    I made this yesterday, it was so quick and easy and delicious! thanks for the recipe. I will be making it again soon!

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    February 2, 2021 at 2:06 am

    Hi Shiran. Can I use butter instead of oil? if so, how much butter should I use?
    should it be cold ,melted or at room temp?

    • Reply
      February 2, 2021 at 9:18 am

      You can, but the texture and flavor would be different. I like using oil in this recipe for a fluffy, moist texture.

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    February 4, 2021 at 8:02 am

    What am delicious cake ! Baked it the second time… always a hit . Thank you so much

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    Anne Marie
    February 13, 2021 at 2:48 am

    Made it yesterday – absolutely divine! Thank you so much for the recipe, was looking to use oranges from my two trees.

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    February 20, 2021 at 3:06 am

    Absolutely loved this orange cake. The texture was beautiful, I cannot wait to make it again.

    The top of the cake did get slightly brown, would you suggest covering with foil halfway through the bake?

    Thank you for sharing this recipe 🙂

    • Reply
      February 22, 2021 at 2:02 am

      You can definitely do that! If it starts to get too brown, cover loosely with foil.

  • Reply
    February 20, 2021 at 4:27 pm

    I’ve never had orange baked goods before so I halved the recipe to try.. oh my lanta.. it’s delicious!!!! The fragrance while baking is amazing.. the batter tastes like a creamsicle.. the finished product is PHENOMENAL. Plus it’s quick to throw together with simple ingredients. I absolutely love it! Thank you & your mom for sharing! 😋 I will definitely be making this again and again!

  • Reply
    February 25, 2021 at 7:05 pm

    The orange flavor is amazing, as is the moistness! My second cake, I used Meyer Lemons. The Eureka lemons (the ones used most commonly in iced tea) are too bitter, but the Meyers are perfect! Didn’t change the recipe at all. Refreshing and delicious! Thank you!

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    March 3, 2021 at 7:44 pm

    If I don’t have oranges and only orange juice, what would you recommend as a replacement?

  • Reply
    March 6, 2021 at 2:35 am

    Yum! This is a nice recipe, however I feel it would’ve been better with the addition of salt to enhance the flavors – maybe 1/2 tsp or so added to the dry ingredients. It didn’t cross my mind until it was too late (I didn’t want to overmix the batter), so instead I brushed on a thin orange juice & powdered sugar glaze after removing it from the pan to boost the orange flavor. Very light and fluffy, and mine did stay domed. 🙂

  • Reply
    Lili Millar
    March 7, 2021 at 7:28 pm

    I made this recipe a couple of weeks ago. The best orange cake I ever had. It was so moist. And the flavor Omg. I like to cook with a thermometer and I was wondering if you know what the temperature souls be inside when done. I am making two more today to give away. Thank so much for the recipe

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    Supriya Kutty
    March 8, 2021 at 12:36 am

    Beautiful post, Thank you so much for the recipe. My kids really love cake and so I was planning to make it for them but I did not know the method but lucky to come across this post. You have made it easier.

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    March 8, 2021 at 10:40 am

    delicious! i divided the recipe by 5 and baked 12 mini cupcakes at 360°F for 10 minutes and they came out incredible

  • Reply
    March 10, 2021 at 3:16 pm

    Thanks for the awesome was so fluffy and soft with great texture..❤️

  • Reply
    Adriana Bernea
    March 11, 2021 at 4:17 pm

    Can you make this as cupcakes?

  • Reply
    Catherine Corser
    March 12, 2021 at 10:11 am


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    March 12, 2021 at 6:50 pm

    This cake was delicious! It was so moist and definitely better day 2. It was so refreshing. I will be adding this to my go to recipes.

  • Reply
    March 25, 2021 at 8:51 am

    Sooooo good!! I used 4 medium oranges and followed the instructions and this cake turned out perfect. I generally ask my husband to rate new recipes from 1-10 to determine if I should make it again. He gave this orange cake 11!!! It’s so soft and the orange flavour is amazing. I will definitely be making this again. It was so easy and I know it will be a hit with friends and family. Thank you so much!

  • Reply
    May 5, 2021 at 1:18 pm

    I had oranges in the fruit bowl that were going soft and needed to be used, so I found this recipe using 4 oranges and made the best cake I have ever made. It is delicious, light and moist, so easy to make in the food mixer. It is perfect to have with tea or lightly warmed, served with yogurt as a pudding. I will certainly make this cake again. Thanks.

  • Reply
    June 8, 2021 at 10:36 pm

    Hi! Can I whisk the eggs by hand without a mixer?

    • Reply
      June 11, 2021 at 5:18 am

      Hi Shaima, it’s possible to whisk the eggs by hand, but I recommend using a stand or hand mixer to incorporate the most amount of air. This is what’s going to give your cake the best texture, so whipping them by hand may change the texture of your cake. If you don’t have a mixture, though, it will be okay 🙂

  • Reply
    June 9, 2021 at 10:34 am

    I made this couple of days and it was super hit with family and friends.. the texture is very light and fluffy.. I made it again replacing juice with mango pulp.. It came out very good too but a little less fluffy. Thank you so much Shiran for sharing the recipe.

  • Reply
    Vichaya Chungu
    June 17, 2021 at 11:33 am

    With only 67 people rating the recipe when I searched for an orange cake recipe online, I was very skeptical. But wow! The cake is amazingly delicious. Moist whilst with a firm/crunchy enougg crust. I halved my sugar and went half butter/half oil only because I love butter so much

  • Reply
    Divyashree Dhimaan
    June 21, 2021 at 12:36 am

    Shiran i tried your recipe…it was my first cake ever and the cake just turned out to be perfect…..everyone loved it in my family…especially my 4 year old daughter told me…mumma cake is delicious !!!!! Thanks a lot for your wonderful recipe.

    • Reply
      June 21, 2021 at 1:40 am

      I’m so glad! Thank you so much for sharing 🙂

  • Reply
    Cheron best
    June 22, 2021 at 6:12 am

    Come on, this cake is one of its kind! It’s indeed my family’s best.
    All those who had a bite of it confirmed its absolute uniqueness and quality.
    Right now, I’m about doubling the recipe but not yet sure of the pan to use here.
    Thanks a million 🤗💕 for sharing this.
    More Grace🥰

  • Reply
    June 23, 2021 at 10:15 pm

    This cake is perfect and delicious!!! Thank you for the recipe!

  • Reply
    June 25, 2021 at 10:30 am

    As per the recipe, I used two 9×13 inch pans and they came out flat – kinda like a traybake. On the plus side, it took only 30min. Might be a little over-baked as I’m still waiting for it to cool.
    Perhaps you could edit this recipe. For example say, two one-pound loaf tins

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    July 5, 2021 at 10:54 am

    Lovely and super easy!

    Does anyone know how many calories this cake is please?

  • Reply
    July 8, 2021 at 2:46 pm

    Hi I don’t have an electric mixer but I badly want to try this can u please suggest how to beat eggs n sugar without electric mixer ??

    • Reply
      Talia @ Pretty. Simple. Sweet.
      July 9, 2021 at 5:29 pm

      Hi Varsh, the only alternative to an electric mixer would be whipping the eggs by hand with a whisk. But it’s going to be extremely difficult to get the desired result because it takes several minutes to whip the eggs to the correct consistency, even with an electric mixer. Not to mention your hand will most likely start to ache. If you can get an electric mixer, I would highly recommend using one for this recipe 🙂

  • Reply
    Reynaldo Capili, SSS
    July 14, 2021 at 2:57 am

    Great I just made one this afternoon

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    AL Wong
    July 17, 2021 at 5:53 am

    Results as promised! Folded in the flour so as not to release the gluten. Added a sprinkle of dried orange peel into the batter. Cake was moist, light and zesty. Great cake.

  • Reply
    July 17, 2021 at 7:28 am

    Lovely cake! Made the following adjustments; instead of egg I used a mashed banana, extra baking soda and applecida vinegar, part wholemeal flour part almond meal, maple syrup instead of sugar, and added desiccated coconut. I also made a cream cheese icing with cream cheese, Greek yoghurt, orange rind and maple syrup. Was lovely however next time I will use less rind as I found it overpowering and will add more maple syrup to sweeten. Thanks for the recipe! Xx

  • Reply
    August 8, 2021 at 8:09 am

    Tried this in various sized bread tins and it always works. I’ve access to super free-range eggs and that really helps the texture and volume of the cake. It would be nice to live somewhere where you can just pick oranges off a tree because the flavour of the essential oils would give it an extra wow factor.

  • Reply
    September 2, 2021 at 6:12 am

    i tried this today and it is so nyums! Wished i found this earlier..

    • Reply
      October 1, 2021 at 10:28 am

      Thank you for sharing this recipe. The cake is delicious! Made it in the evening after kids went to bed and couldn’t wait until it had cooled down to try. The smell coming out of the oven was divine. Looking forward to having some tomorrow once the flavours develop further.

  • Reply
    Jenny Clarke
    September 6, 2021 at 4:39 am

    I have a glut of oranges this winter and have been searching the web for all things orange when I came across this recipe. I made 2 loaf cakes and 3 little cupcakes with the left over batter. The cup cakes are fantaastic. They took 20mins in the oven, they taste so good and easy for the little fingers.
    Thanks so much for this recipe.

  • Reply
    September 7, 2021 at 10:31 pm

    My son requested an orange cake for his birthday, but he wants it to be a layer cake with buttercream frosting. Will this cake hold up with 3 or 4 layers? Thanks!

    • Reply
      Talia @ Pretty. Simple. Sweet.
      September 12, 2021 at 5:55 am

      Hi Becky, this is a bit of a denser cake that is better as a pound cake rather than a layer cake. I would recommend making a basic white cake and adding orange zest from one full orange into the batter to give it orange flavor. You could also add a teaspoon of orange extract to really amplify the flavor! Good luck 🙂

  • Reply
    Kathie Cusack
    October 19, 2021 at 4:25 am

    Hi Becky. I have a new combination steam oven. I made this recipe today in an attempt to bake a beauty for the local Agricultural Show competition. I split the (awesome) batter equally into 1 x round tin and 1 x loaf tin (The show will accept any shaped tin). I had set my timer to check them at 35 minutes (just short of the recommended 40). 40 minutes was just too long (in my opinion) – should have taken them out at 35. The loaf cake had split badly (with no return) and the round one had just opened at 35 minutes. The split in the round one closed as the cake cooled. I am going to submit that one. Fingers Crossed. Thank you for the recipe.

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