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Mom’s Easy Orange Cake

A soft and tender orange cake that’s bursting with fresh orange flavor. This everyday orange cake recipe is easy to make and only gets better over time. It’s a simple recipe with amazing results!

I’m not the only baker in my family. My mom is famous for her orange cake, or perhaps for letting me sneak in a slice before it cooled down completely (my sweet tooth began at an early age). Her recipe is something I grew up with, but it wasn’t until a recent nostalgic craving for this citrusy cake that I finally asked her for the recipe. Along with orange cranberry muffins and chocolate orange marble cake, this orange cake is one of my favorite orange-flavored recipes on the blog.

I vividly remember moments in the kitchen, waiting in anticipation for my mom to take the orange Bundt cake out of the oven. She always told me to wait for it to cool completely, but my impatience usually won me a slice of warm cake. Food is full of memories and my mom’s orange cake is one of my childhood favorites. I’m so glad to be able to share this recipe with my daughter and hope you will bake it for friends and family, too.


2 ½ cups (350g) all-purpose flour, sifted

2 ½ teaspoons baking powder

4 large eggs

1 ½ cups (300g) granulated sugar

1 cup (240 ml) canola or vegetable oil

1 ¼ cups (300 ml) freshly squeezed orange juice

Orange zest from 3-4 oranges (I use the same amount of oranges I use for the juice)

1 teaspoon pure vanilla extract


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.

In a medium bowl whisk together flour and baking powder. Set aside.

Using an electric mixer fitted with the whisk attachment or a handheld mixer, 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. Don’t overmix.

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.

Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge