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🍊 Famous Orange Cake

Light. Moist. Melt-in-Your-Mouth Perfection.

I still remember the first time I made this cake — the scent of fresh orange zest filled the kitchen, the batter looked silky and golden, and I knew within minutes it would become a staple.

By the time it came out of the oven, the aroma alone was enough to make everyone hover near the kitchen.

This isn’t just orange cake.
It’s sunshine baked into every slice.

✨ Why Everyone Loves This Cake

✔ Ultra moist — no butter needed
✔ Fresh orange juice & zest for bold citrus flavor
✔ One bowl, no mixer required
✔ Light, fluffy crumb that truly melts in your mouth
✔ Customizable toppings for any occasion

The honey drizzle and coconut flakes? That’s the magic finish.

🛒 Ingredients

• 3 eggs

• Pinch of salt

• 200g (1 cup) sugar

• 60 ml vegetable oil

• 150 ml fresh orange juice (about 1 large orange)

• Zest of 1 orange

• 220g (1 cup) all-purpose flour

• 1 tsp baking powder

• Honey (for drizzling)

• Coconut flakes (for topping)

👩‍🍳 How I Bake It

1️⃣ Whisk the Base

Whisk eggs with a pinch of salt until pale and fluffy.
Slowly add sugar while whisking to keep the texture airy.

2️⃣ Add the Citrus

Mix in oil, fresh orange juice, and zest.
The zest is key — that’s where the real citrus oils live.

3️⃣ Fold Gently

Sift in flour and baking powder.
Fold until just combined.
⚠️ Don’t overmix — that’s how you keep it soft.

4️⃣ Bake

Grease and line an 8-inch pan.
Bake at 350°F (180°C) for 30–35 minutes.
It’s ready when the top springs back and a toothpick comes out clean.

Cool completely before adding toppings.

🍯 Garnish & Serve

✨ Drizzle warm honey for shine
🥥 Sprinkle coconut flakes for texture
❄️ Dust with powdered sugar for elegance
🍊 Decorate with fresh orange slices

🌿 Flavor Variations I Love

Want to elevate it? Try one of these:

• Orange + Cinnamon – ½ tsp cinnamon for warmth

• Orange + Cardamom – A pinch for exotic aroma

• Orange + Lemon – Half orange, half lemon juice

• Orange + Vanilla – 1 tsp vanilla extract

• Orange + Almond – ½ tsp almond extract + sliced almonds

For gatherings, I bake two versions — classic and spiced — and serve alternating slices.

🌰 Add Texture (Optional)

• ¼ cup chopped walnuts or pecans

• White or dark chocolate chips

• 1 tbsp poppy seeds

• Toasted coconut folded into batter

⚠️ Common Problems & Fixes

Sunken center?
Don’t open the oven early. Mix gently.

Dry cake?
Avoid overbaking. Measure flour properly.

Bitter taste?
Only zest the orange skin — avoid the white pith.

Flat top?
Use fresh baking powder.

🧊 Storage

• Room temp: 2 days (covered)

• Fridge: Up to 5 days

• Freezer: Up to 2 months (wrap tightly)

❓ FAQs

Can I use bottled juice?
Fresh is best, but 100% bottled juice works if needed.

Best oranges?
Navel or Valencia — sweet and juicy.

Can I make it gluten free?
Yes, use a 1:1 gluten-free flour blend.

No mixer needed?
Nope. Just a whisk and one bowl.