Orange Cake

Summer is the time for oranges. I had been wanting to make an Orange cake forever, I would say. I finally decided that it is high time I dived right in, as I realized I will never have time for myself if I keep waiting.

The original recipe is from Prettysimplesweet.com. It yields 2 loaves or 1 bundt, as in the original version. 

If you have the patience to control yourself when the fragrance of the freshly baked cake tickles your nose, you may wait for 24 hours before you devour the cake. The orange flavour gets much more stronger if you let it rest for that long and your patience will be totally rewarded. I was so glad I made it, as I love the flavour of the fresh Orange Juice which combined with the fresh Orange zest make a world of difference. If you love oranges or anything with a pop of freshness, this is the cake for you. 

Difficulty level: Easy

Preparation Time: 15 min

Baking time: 40-50 min

Ingredients

• 2 1/2 cups (350g) all-purpose flour, sifted
• 2 1/2 teaspoons baking powder
•  4 large eggs
• 1 1/2 cups (300g) granulated sugar
•  1 cup (240 ml) canola or vegetable oil
•  1 1/4 cups (300 ml) freshly squeezed orange juice
• Orange zest from 3-4 oranges (use all the oranges used for the juice)
•  1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside. I had used 2 mini loaf pans and a square 10x10 baking pan. 
2. In a medium bowl whisk together flour and baking powder. Set aside.
3. In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Take extra care not to overmix.
4. Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
5.  Store in an airtight container in the refrigerator for up to 5 days. For the best moist texture , serve at room temperature. This cake freezes well, so if you make 2 loaves and would like to save some for future, cover well and freeze up to 2 months and then thaw overnight in the refrigerator before use.