Orange Vanilla Cake is a simple and delightful treat that comes together in less than an hour, including baking time. With just a few ingredients, you’ll enjoy a fluffy, moist, and flavorful cake.
Bright, fragrant, and bursting with citrusy goodness, this orange cake is a delightful treat that perfectly balances sweetness with a refreshing zest. Made with fresh orange juice and zest, it boasts a soft, moist texture and a vibrant flavor that lingers with every bite. Whether enjoyed as a simple afternoon snack or dressed up for a special occasion.
Since oranges are in season, I wanted to share my mother’s cherished recipe. If you enjoyed this cake during the orange season, be sure to try my Plum Cake recipe in summer!
I love eating fruits when they are in season; that's how I learned to enjoy oranges. I never eat them when they're out of season, even if they are available in grocery stores. The flavor of fresh, in-season fruits is truly heavenly and delicious.
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Oranges in Jericho, Palestine
Oranges hold significant cultural and economic importance in Jericho, a city in the West Bank known for its fertile land and favorable climate.
Oranges are a major agricultural product in Jericho, contributing to the local economy. The region's climate allows for the cultivation of high-quality citrus fruits, which are exported to other areas and contribute to the livelihoods of many farmers.
Jericho is one of the oldest inhabited cities in the world, and its agricultural practices, including citrus cultivation, date back thousands of years. The area's fertile soil and access to water from the Jordan River have made it a center for agriculture throughout history.
Oranges are often associated with the identity of the region. They are part of traditional meals and local cuisine, symbolizing the agricultural heritage of the area.
Oranges thrive in warm climates, making them a quintessential winter fruit. My hometown, Ramallah, is a mountainous city known for its cool summer breeze, offering a refreshing escape from the heat. In contrast, Jericho, situated below sea level, enjoys a warmer climate, making it a favored winter retreat.
My family, like many others from East Jerusalem, Ramallah, and Bethlehem, loved visiting Jericho on winter weekends. What I cherished most about those trips was wandering through the orange groves, picking a fresh orange straight from the tree, peeling it, and savoring its juicy sweetness right there under the branches.
California has a climate remarkably similar to Jericho, where I can see a wide variety of beautiful citrus trees everywhere I walk.
Equipment
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Ingredients
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Unbleached All-Purpose Flour - Provides the structure of the cake.
- Medium Size Eggs (room temperature) - Using room temperature cake helps the cake whip better and allows the cake to rise better, be fluffier, and be less dense.
- Vanilla - It adds extra flavor to baked goods.
- Granulated Sugar - Adds sweetness to the cake.
- Orange Juice - Gives the cake the overall orange flavor, and helps to make it moist and sweet.
- Orange Zest - Infuse the cake with a bright, citrusy flavor,
- Unsalted Butter - Provides richness to the cake.
- Baking Powder - Helps the cake to rise.
- Sea Salt - Helps to balance all the flavor
Why You'll Love This Recipe
- It's incredibly moist, bursting with fresh citrus flavor,
- Easy to make with simple ingredients.
- The combination of fresh orange juice and zest creates a naturally sweet and tangy taste, while its soft, tender crumb makes every bite irresistible.
- Perfect for any occasion, this cake is a refreshing twist on a classic dessert that’s sure to impress!
Variation and Substitution
- Flour Alternative – Swap all-purpose flour with almond flour for a gluten-free version.
- Sweetener Options – Replace granulated sugar with honey, maple syrup, or coconut sugar for a different depth of sweetness.
- Egg Substitute – For an egg-free cake, use unsweetened applesauce (¼ cup per egg), mashed banana, or a flax egg (1 tablespoon flaxseed meal + 3 tablespoon water per egg).
- Citrus Twist – Mix in lemon or lime zest for a more complex citrus flavor, or use tangerine juice for a sweeter taste.
- Frosting & Glaze Options – Drizzle with an orange glaze, dust with powdered sugar, or top with cream cheese frosting for a richer finish.
Storage and Freezing
- Room Temperature – Store the cake in an airtight container at room temperature for up to 3 days. Keep it in a cool, dry place to maintain freshness.
- Refrigeration – For longer storage, refrigerate the cake in an airtight container for up to 1 week. Let it come to room temperature before serving for the best texture.
- Freezing – Wrap the cake (whole or in slices) tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months.
- Thawing – When ready to enjoy, let the cake thaw in the refrigerator overnight or at room temperature for a few hours. If desired, warm slices slightly in the microwave for a freshly baked taste.
Expert Tips
- Use Room Temperature Ingredients: Make sure your eggs, butter, and any dairy are at room temperature. This helps create a smoother batter and ensures even mixing.
- Zest Carefully: When zesting the oranges, avoid the white pith underneath the skin, as it can be bitter. Use a microplane or zester for fine, fragrant zest.
- Don’t Overmix: Mix the batter just until the ingredients are combined. Over mixing can lead to a dense cake, so fold gently to maintain a light texture.
- Sift Dry Ingredients: Sifting flour, baking powder, helps aerate them, resulting in a fluffier cake.
Frequently Asked Questions
Yes, you can use bottled orange juice, but fresh juice offers a brighter flavor and aroma that enhances the cake.
If your cake turns out dry, you can drizzle it with simple syrup (equal parts water and sugar heated until dissolved) or serve it with whipped cream for added moisture.
Absolutely! The cake can be baked a day or two in advance. Just store it properly to maintain its moisture and freshness.
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I also would like to hear about your experience making it, snap a picture and tag me on Instagram, Facebook, or Pinterest.
More Delicious Cakes
Print
Mother’s Orange Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 Servings 1x
- Category: Dessert
- Method: Baking
- Diet: Vegetarian
Description
Orange Vanilla Cake is a simple and delightful treat that comes together in less than an hour, including baking time. With just a few ingredients, you’ll enjoy a fluffy, moist, and flavorful cake.
Bright, fragrant, and bursting with citrusy goodness, this orange cake is a delightful treat that perfectly balances sweetness with a refreshing zest. Made with fresh orange juice and zest, it boasts a soft, moist texture and a vibrant flavor that lingers with every bite. Whether enjoyed as a simple afternoon snack or dressed up for a special occasion.
Ingredients
- ½ cup olive oil or unsalted butter (melted)
- 1 cup granulated sugar (use ¾ of a cup if oranges are sweet)
- 1 teaspoon vanilla
- 2 medium size eggs (at a room temperature)
- 2 cups unbleached all-purpose flour
- 1 teaspoons baking soda
- ¼ teaspoon salt
- 2-3 oranges, juice and zest (about 1 cup of juice)
- Zest of one lemon (optional)
Instructions
- Preheat your oven to 350°F (175°C). Use parchment paper or grease and flour a 9-inch round baking pan.
- Place softened butter, sugar and vanilla in the bowl of a stand mixer, with the paddle attachment, beat the ingredients on medium speed until it’s creamy and lighter in color.
- Add the eggs one at a time, beating after each addition until the egg is fully incorporated. Scrape the bottom and sides of the bowl.
- Gradually add the flour, salt, and baking soda, mixing continuously.
- Stir in the orange juice, and orange zest (and lemon zest if used) until fully incorporated.
- Pour the batter into a greased 9-inch pan.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Use Room Temperature Ingredients: Make sure your eggs, butter, and any dairy are at room temperature. This helps create a smoother batter and ensures even mixing.
- Zest Carefully: When zesting the oranges, avoid the white pith underneath the skin, as it can be bitter. Use a microplane or zester for fine, fragrant zest.
- Don’t Overmix: Mix the batter just until the ingredients are combined. Over mixing can lead to a dense cake, so fold gently to maintain a light texture.
- Sift Dry Ingredients: Sifting flour, baking powder, helps aerate them, resulting in a fluffier cake.
erotik says
Stunning! So happy you had this experience. Yes, endless possibilities for you! Allx Lauritz Aires
Wafa Shami says
Thank you.
Melanie says
Delicious! Such a flavorful and delightful dessert!
Wafa Shami says
Thank you Melanie, I'm glad you enjoyed it.
Jae W Buck says
Very yummy.
Deirdre Haj says
This cake is so lovely and not too sweet. I used more vanilla and almond extract. I also used zest as suggested. I sprinkled powdered sugar on top and served it for a dinner party with blackberries and crème fraiche. Everyone had seconds. Easy to make early in the day. Thank you!
Wafa Shami says
Hi Deirdre, I'm so glad to hear that you and your guests enjoyed it. Those extra additions sounded great -:)
Kim Van Houten says
Today was my daughter’s birthday. I decided to make this cake to celebrate. I did use more oranges (4) — more juice which is probably why it came out a bit dense. Used more vanilla because I always use extra in any recipe! Made a lot of candied orange peels and used some of the simple syrup leftover to drizzle across the cake before sprinkling on powdered sugar and topping with the candied peels. This tasted so awesome! We’re trying to think about other reasons to make it again, maybe adding other fruit, too.
Wafa Shami says
Happy Birthday to your daughter, the candied orange peels sound delicious. I'm glad you all enjoyed it.
Caterina says
I am hoping to make this gorgeous cake for a fundraising event next week. Do you think it would work as a traybake? Thank you.
Wafa Shami says
Hello Caterina, I think that should work! A 9x13 tray size would be good, just keep in mind that the slices may end up a bit thinner. Enjoy!