Summer Orange Cake

This Summer Orange Cake is light and citrusy and everything perfect for the season. The crumb is a bit denser than most cakes which makes it perfect to go with a light whipped cream & berries or a cup of hot coffee. The citrus really stands out without being sour and you can taste the freshness of the squeezed orange juice. When you want to skip the chocolate and vanilla cakes, make an orange cake instead!

A simple Summer Orange Cake that is full of citrus deliciousness!

I know citrus is not for everyone, and it certainly wasn’t me just a few years ago.

But I’ve certainly learned to appreciate it so much more and now I crave this cake often.

Don’t get me wrong, I still LOVE a moist, rich, chocolate overload cake.

But this one is just perfect for when you want a light and refreshing cake.

Everything from the dense crumb to the light sprinkling of powdered sugar comes together beautifully in this recipe.

You’d think it needs a glaze or frosting, and you certainly can do that if you’d like!

But, just a dusting of powdered sugar makes it absolutely perfect.

The best part about it is that it comes together in 15 minutes in one bowl. It can’t get any easier!

Turn it into 2 loaves or mini muffins for a different kind of treat.

If you love Orange recipes, be sure to check out my Orange Vanilla Brioche French Toast, too!

Why You Should Make a Summer Orange Cake for yourself:

• It’s perfect for spring and summertime

• It’s a fun change from your traditional chocolate or vanilla cake.

• It has a dense crumb– perfect for a whipped cream or ice cream topping!

• It’s made in just one bowl, so incredibly easy!

What You’ll Need

• Sugar – I use granulated sugar but you can do half granulated and half brown sugar

• Oil – any neutral oil works

• Eggs – room temperature is best

• Vanilla – the best you can get! Homemade is even better :)

• Flour – I use All purpose for this one!

• Baking powder

• Salt

• Orange zest – zest one orange before juicing!

• Orange juice – freshly squeezed is the best, but you can use bottled if that’s what you have.

Ingredient Substitutions

• Orange juice: While fresh orange juice will provide the best results and flavor, bottled OJ works too. Just pour that in and omit the orange zest.

• Lemon instead of Orange: you can easily turn this from an orange cake into a lemon cake by swapping the citrus! Same measurements :)

Step by Step Recipe Instructions

• Zest one orange before slicing in half and then juicing. Keep the juice of two oranges (approx. 1/2 cup)

• Preheat the oven to 350 degrees and grease a Bundt Cake pan VERY well

• In a large bowl, whisk the sugar and oil. Add in vanilla and eggs and whisk again.

• Whisk in the flour, baking powder, salt and orange zest.

• Lastly, whisk in the orange juice. Be sure not to over mix.

• Pour into prepared baking pan

• Bake at 350 for 40-50 minutes or until a toothpick inserted in the center comes out clean.

• Let the cake rest for 10-15 minutes then invert it onto a dish. When it’s fully cool dust with powdered sugar.

• Enjoy!

Tips, Tricks and Notes:

• You can bake this in so many different ways. It can be done in an 8×11 inch pan, 2 loaf pans, mini muffins… however you want it, you’re going to loveI

• If you have the time, let your batter rest 10-15 min. It will result in a more tender cake.

• Store in an airtight container at room temperature for up to a week.

Serving Suggestions

• Make a batch of fresh whipped cream and top with a dollop of that. Don’t over beat it so it’s soft and fluffy!

• Serve with your favorite ice cream

• Add a creamy topping (such as ice cream or whipped cream) and some tang with some mixed berries

• Serve as a side to a hot cup of coffee

How to Store your Orange Cake

• Store in a cake dome for 2-3 days

• For optimal freshness, store in an airtight container for 4-5 days