Summer Orange Cake

A simple summer cake full of orange deliciousness!

This cake is full of spring and summer citrus flavors. It is moist and tender and so perfect to go along with a cup of coffee.

My favorite way to enjoy this cake is with a dusting of powdered sugar. It adds a hint of sweetness to the outside of the cake since we’re not frosting it.

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.

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.

The only supplies you’ll need is a bow, whisk and Bundt cake pan. That’s it!

How to make a Summer Orange Cake:

  • Zest one orange before slicing in half and then juicing. Keep the juice of two oranges (approx. 1/2 cup)
  • 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.
  • Make sure you don’t overman so it doesn’t make the cake tough.
  • Pour into a well greased cake pan (emphasis on well greased!)
  • 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 inv
  • ert it onto a dish. When it’s fully cool dust with powdered sugar. Enjoy!
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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.
  • While fresh orange juice will provide the best results and flavor, bottled OJ works too. Just pour that in and omit the orange zest.

Summer Orange Cake

A simple, refreshing cake that is perfect for the start of summer. Freshly squeezed orange juice and zest bring all the flavor!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 1 1/2 cup sugar
  • 1 cup oil
  • 4 eggs
  • 2 tsp vanilla extract
  • 3 cups all purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • zest of one orange
  • 1/2 cup freshly squeezed orange juice


  • Preheat oven to 350 degrees and grease a bundt pan well. Set aside.
  • In a large bowl, whisk the sugar and oil. Add eggs and vanilla and whisk again. Add in the flour, baking powder, salt and orange zest and whisk until combined. Lastly, add in the juice and whisk until just combined.
  • Pour into the prepared baking pan and bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
  • Let it cool for 10-15 min and then invert on a wire rack to fully cool. Dust with powdered sugar and enjoy!

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