The hardest part about making this cake is not eating it all. So fluffy and light, you can almost eat half of it alone. My orange tea cake along with my chocolate orange cake is a simple cake recipe but always a classic. It is super easy and quick to make. Perfect for when you need to bake a last-minute simple cake for that special guest that gives you no notice.
1½ cups plain flour
1½ teaspoons baking powder
2 teaspoons orange zest
½ teaspoon vanilla essence
1 teaspoon lemon zest
180 grams sugar (¾ cup + 2 tablespoons)
1 cup fresh orange juice pulp free
¼ cup yogurt
100 ml vegetable oil
orange zest to garnish
*A cake tester can be anything from a wooden skewer to a toothpick. Insert to the center of the cake and remove it. Your cake is ready if the skewer comes out clean. If there are any crumbs attached to the skewer, place the cake back into the oven for several more minutes.
*Everyone’s oven is different and therefore the recommended baking time is just a guide. You will need to test your cake with a cake tester.
Preheat oven to 190°C. Grease a round 20-cm springform cake tin.
Combine flour, baking powder, and orange zest in a bowl and set aside. Place eggs, vanilla essence, and lemon zest in a large bowl and beat with an electric mixer at a moderate speed adding the sugar gradually until light and fluffy. This will take about 8 minutes.
Reduce speed to low. Add dry ingredients and ½ a cup of orange juice, alternating between the two.
By hand, stir in the yogurt and oil and fold gently.
Pour into the prepared cake tin. Bake for 35 minutes or until cooked through and your cake tester comes out clean (see notes above) Transfer the cake onto a rack.
While cake is still hot, create holes on the top using a wooden skewer.
Slowly pour over the remaining ½ cup of orange juice.
Allow cake to cool completely. Dust with icing sugar and garnish with extra orange zest.
Why you will love this cake:
fluffy and light
last minute simple cake
Super easy to make
homemade by ‘grandma cake’
– Sahtan -Enjoy In Good Health