If a fresh orange could magically morph into a cake, it would taste just like this Sicilian orange cake; it’s got so much natural citrus flavor!
Italian orange cake is a one bowl recipe with Mediterranean roots
If you’re used to starting the day with a glass of oj, I’ve got a fresh new idea for you. This Italian orange breakfast cake is my new favorite way to start the morning ~ the texture is fluffy, like a light sponge cake, and the orange flavor is heady. I could just inhale that aroma all day…if I weren’t so hungry!
orange cake ingredient list
- fresh oranges ~ for the juice and zest. You’ll need about 4-5 oranges, depending on size. A large amount of juice and zest is what makes this cake a standout in its class.
- vegetable oil
- baking powder
- powdered sugar
Note: Full disclosure, I had some trouble with this cake sticking in my bundt pan. I was able to get it out through multiple tests, but because of the lovely light texture, it’s a little tricky. You might have to do a light patch job 😉 Despite the delicate nature of the cake, I felt it was too good not to share.
- The bundt pan and prep is key here. You’ll need a reliably nonstick pan, and you’ll need to prep it thoroughly. I butter every nook and cranny, and then flour. But do whatever works for you and your pan. Use a plain bundt pan, not one with lots of detail, the one I use is here.
- Pay attention to the beating times stated in the recipe. Too much beating can result in a cake that falls in the middle.
- Expect the batter to be thin, which is great, because in my experience thin batters make light fluffy cakes.
- After baking, be sure to let the cake cool for 15 minutes ~ set a timer! ~ and then run a thin offset spatula around all the edges to loosen them before inverting. You want to catch the cake at that magic moment where it’s firmed up enough to be removed safely, but hasn’t started to bond to the pan.
- If a small area sticks to the pan, loosen it gently and patch it back. Disguise the patch with powdered sugar.
Don’t you love baking with fresh citrus?
- Perfect Lemon Muffins
- Gluten Free Tangerine Cake
- Orange Creamsicle Cake
- Lemon Velvet Sheet Cake
- Orange Cardamom Muffins
- Fresh Tangerine Scones
Sicilian Orange Breakfast Cake
- A 9-10 inch nonstick bundt pan
- 2 Tbsp grated orange zest
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/4 cup fresh orange juice
- 1 1/2 Tbsp baking powder
- 2 cups cake flour (you can also use all purpose flour)
- Preheat oven to 350F. Grease and flour your bundt pan well. Note: don't skip this step or your cake may stick.
- Beat or whisk the sugar and zest together to combine.
- Beat in the eggs and oil until light and well combined, about 1 minute.
- With the mixer on low, blend in the orange juice.
- Sift in the flour and baking powder and blend in until just combined.
- Pour the batter (it will be thin) into your prepared bundt pan and bake for 40-45 minutes, or just until a toothpick inserted near the center comes out without wet batter on it. Try not to over bake.
- Let the cake cool on a rack for 15 minutes, then loosen around all edges and invert.
- Let cool completely before dusting with powdered sugar and slicing.
Questions and Reviews
Do you think I could use 2 loaf pans instead of the bundt pan? Thank you!
This is a relatively small bundt cake. I’m not sure how many cups of batter there is, so not sure if it would fill 2 loaf pans. You might be ok with one standard size loaf pan.
I was wondering if I could use another type of pan instead of a Bundt pan?
I’m sure you can, but personally I’ve only baked it in a bundt.
Instead of flouring the well greased Bundt pan, could you sprinkle with sugar and that facilitate the cake’s unmolding?
Yes, some people swear by that method with bundt pans.
Thanks for responding.