I know, I know, it’s Spring. Citrus was so last season. I shouldn’t even be entertaining the idea of such blasphemous behavior, but you know what guys, this cake is easy and delicious all year round. There is something about beautiful sunny days that makes me want to eat things that feel bright and sunny and this cake does.
So maybe you make it now and then again in the winter? You know, just to balance things out 😉
I am not sure whose recipe this is, but all of the women in my family have it in their go to recipe book, the one that is a ‘best of’ of sorts. Also there? My super easy Lemon Velvet. I know, I know, I gots citrus on my mind.
Back to this cake then, I used to make it with a hand mixer and then it occurred to me that since it is made with oil not butter creaming is a little unnecessary so I just let my whisk and arm do a little bit of work and call it a day. The orange zest is my addition, but it goes a long way towards enhancing the orange flavor so please don’t skip it. I do skip making the glaze sometimes and instead warm and pour over some lovely sticky orange marmalade to good effect.
Note: I usually make this with 1 cup sugar and the zest of one orange, I recently made this with the zest of two oranges and 1 1/2 cup sugar and enjoyed it immensely.
1/2 cup canola oil or other neutral tasting oil
1 to 1 1/2 cup sugar
1 1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
Zest of two oranges
3/4 cup fresh orange juice (strained) – approx the juice of 3 oranges
3/4 cup fresh orange juice (strained)
3 tbsp sugar
1 tbsp orange zest
For the cake: Preheat your oven to 350 degrees and grease a 6-inch (what I used) or a 9-inch pan and set aside. Sift the dry ingredients into a medium sized bowl.
Take out a large mixing bowl and briskly whisk the oil, sugar, and zest together till combined. Add the eggs one by one whisking well after each addition. Then alternate between adding the flour and juice in three batches until combined.
Pour into your prepared pan and bake for 35-50 minutes depending on the pan you use. My 6-inch took longer since the cake was higher, my 9-inch is done earlier. Let it cool for ten minutes then invert onto a cake plate and pour the glaze over while the cake is still warm.
For the glaze: While the cake is baking bring the glaze ingredients to a boil in a small non stick saucepan and simmer for 10-15 minutes until it is thickens and becomes syrupy. It will run off your cooking utensil in languid drops.