Orange Juice Cake

5 from 8 votes

Quick and easy cake recipe that highlights fresh squeezed orange juice. The key to this flavorful orange juice cake is grated orange zest!

Yield: 10-cup bundt cake or angel food cake pan (tube pan)

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

3 cups all-purpose flour (390 g)
1 Tablespoon baking powder (12 g)
¾ teaspoon kosher salt (or fine sea salt)
1 ½ cup granulated sugar (300 g)
finely grated orange zest from 1 medium orange (about 1 Tbsp)
½ cup unsalted butter (113 g) melted and slightly cooled
½ cup grapeseed oil or neutral flavored oil of choice
4 large eggs room temp
1 Tablespoon pure vanilla extract
¼ cup sour cream (60 g)
1 cup orange juice (240 ml)

US Customary - Metric

Instructions

Preheat oven to 350℉. Generously butter and flour* 10-cup bundt cake pan (or choice of cake pan)*. Tap out any excess flour. Set aside.
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer, rub orange zest into granulated sugar to extract fragrance and flavor. Pour in melted butter and oil. Attach paddle attachment to stand mixer. Beat mixture together until well combined.
With the mixer running on medium speed, add eggs one at a time, ensuring each egg is incorporated before adding the next. Add vanilla and sour cream. Mix until combined.
Add dry flour mixture in three additions, alternating with orange juice.Mix on low speed. Begin and end with flour. Mix on low speed until there are no longer any dry streaks of flour. Scrape down bowl as needed to ensure thorough mixing.
Transfer batter into prepared bundt pan. Bake for 60-65 minutes until cake springs back to touch and toothpick inserted in cake comes out clean. Rotate pan midway through baking to ensure even cooking.
Cool cake in pan for 15 minutes. Run mini offset spatula long edges of the pan. Invert bundt cake onto wire rack and unmold. Cool cake to room temperature before serving.

Notes

Cake pan preparation: Use butter and flour when using intricate molds or bundt cake pans. You may use butter and granulated sugar for a sweeter option for molds with removable bases like angel food cake tube pans.

Ingredients:

Salt: I exclusively use Diamond Crystal kosher salt. Keep in mind that not all salts are created equal. Some kosher salts are saltier than others, even when using the same quantities.
Sour Cream: Full-fat Greek yogurt is a suitable alternative.
Orange Zest: Only use the colored portion of the orange skin. Do not use the white pith which has a bitter taste.
Orange Juice: Fresh squeezed orange juice tastes the best. High quality store bought orange juice works just as a great.

Storage and Leftovers: Store cake in an airtight container at room temperature for up to three days.

Nutrition