Ingredients
Scale
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 7 tbsp (90 ml) vegetable oil
- 1 large orange — zest and juice (about 100–150 ml juice)
- 2 cups (300 g) all-purpose flour
- 1 packet (about 15 g / 2 tsp) baking powder
- Pinch of salt
- Optional glaze: 3–5 tbsp fresh orange juice + 50–80 g powdered sugar
Instructions
- Preheat oven to 180°C (350°F). Grease and flour a 20–24 cm (8–9 inch) round cake pan.
- In a large bowl, beat 3 eggs with 1 cup (200 g) granulated sugar and a pinch of salt until pale and slightly fluffy.
- Stir in 7 tbsp (90 ml) vegetable oil, the zest of 1 orange, and about 100–150 ml fresh orange juice until combined.
- Sift together 2 cups (300 g) all-purpose flour and 1 packet (about 15 g) baking powder, then fold into the wet mixture until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake at 180°C (350°F) for 30–40 minutes, or until a toothpick inserted into the center comes out clean (smaller pans may need 35–40 minutes; some layered versions call for an initial short bake then add filling and finish baking).
- If using glaze: whisk 3–5 tbsp fresh orange juice with 50–80 g powdered sugar until smooth and brush over the warm cake or drizzle after cooling.
- Allow cake to cool in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
1) For a more intense orange flavor, use both zest and freshly squeezed juice and consider adding 1 tsp orange extract.
2) If you prefer a denser, very citrusy cake, substitute 1/2 cup (120 g) oil with 50 g melted butter.
3) Cake keeps well covered at room temperature for 2 days or refrigerated up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Dessert / Cake
- Cuisine: International / Homemade
Nutrition
- Calories: 350
- Sugar: 28
- Sodium: 180
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 1
- Protein: 5
- Cholesterol: 120