If using loaf pans, the cake will be finished in 40-50 minutes. Pour the batter into greased loaf or Bundt pan lined with parchment paper. Just mix the batter until the flour is completely combined. Keeping the mixer on low, add the flour mixture, but do not overmix the batter. Put the mixer on low, and slowly pour in the oil, followed by the orange juice, zest, and vanilla extract. Slowly add oil, orange juice, zest, and vanilla extract.In a separate bowl, whisk the flour and baking powder together. Since we’re using oil instead of butter for extra moisture, it’s really important to properly beat your eggs for a light and fluffy crumb. In an electric mixer fitted with whisk attachment or using a handheld mixer, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. This recipe makes enough cake batter for two 8.5×4.5-inch loaf pans or one Bundt pan, but you can always alter the recipe to convert cake pan sizes to fit what you have in your own kitchen. 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.
#BATTER AND CRUMBS BAKERY FULL#
Food is full of memories and my mom’s orange cake is one of my childhood favorites. She always told me to wait for it to cool completely, but my impatience usually won me a slice of warm cake. I vividly remember moments in the kitchen, waiting in anticipation for my mom to take the orange Bundt cake out of the oven. Along with orange cranberry muffins and chocolate orange marble cake, this orange cake is one of my favorite orange-flavored recipes on the blog. 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. 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).
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