Sicilian Orange Cake

Sicilian orange cake, sliced

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!

Sicilian Orange Cake on a white platter

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!

Sicilian orange cake on a white platter

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.
  • sugar
  • vegetable oil
  • eggs
  • flour 
  • baking powder
  • powdered sugar

eggs and orange zest in a mixing bowl

Baking tips

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.

orange bundt cake, sliced

Don’t you love baking with fresh citrus?

Taking a bite from a fresh orange bundt cake

Sicilian orange cake, sliced
Print
5 from 7 votes

Sicilian Orange Breakfast Cake

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!
Course Breakfast
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 16 servings
Calories 212kcal
Author Sue Moran

Equipment

  • A 9-10 inch nonstick bundt pan

Ingredients

  • 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)

Instructions

  • Preheat oven to 350F. Grease and flour your bundt pan well. Note: don't skip this step or your cake may stick.
    greased and floured bundt pan
  • Beat or whisk the sugar and zest together to combine.
    combining sugar and orange zest in a mixing bowl
  • Beat in the eggs and oil until light and well combined, about 1 minute.
    beating in eggs to sugar mixture
  • With the mixer on low, blend in the orange juice.
    Blending in orange juice to orange cake batter
  • Sift in the flour and baking powder and blend in until just combined.
    orange cake batter in a bowl
  • 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.
    orange cake batter in a bundt pan
  • Let the cake cool on a rack for 15 minutes, then loosen around all edges and invert.
    cooling an orange cake on a rack
  • Let cool completely before dusting with powdered sugar and slicing.
    Sicilian orange cake, sliced

Cook's notes

Nutrition

Calories: 212kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 15mg | Potassium: 183mg | Fiber: 1g | Sugar: 20g | Vitamin A: 93IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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14 Comments

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    Please rate this recipe!




  • Reply
    Judy
    May 16, 2021 at 10:09 am

    Hi I have a very old Bundt pan that everything sticks to. I used butter and plain bepread crumbs and it didn’t stick.

  • Reply
    Susan
    February 20, 2021 at 1:20 am

    I have made many orange cakes but this one is absolutely the best. the flavor & texture was spot on . I used cara oranges , was so delicious. Although I did butter & flour the pan heavily , part of it stuck, I did patch it , maybe because my Bundt isn’t non stick. I was wondering if this would work in a 9 or 8 inch springform or a loaf pan?

  • Reply
    VictoriaK
    February 11, 2021 at 5:28 am

    Prepared this with a mixture of Cara Cara and Blood Orange juices. The color was incredible; and the flavor, sublime. A big hit in our house!

    • Reply
      Sue Moran
      February 11, 2021 at 6:18 am

      I would love to try it with that mix, I bet it was gorgeous!

  • Reply
    Cedonato
    February 9, 2021 at 2:34 pm

    5 stars
    Probably the best orange cake I’ve ever had!! Made it for work and everyone raved about it!! Thanks!

    • Reply
      Sue Moran
      February 9, 2021 at 5:23 pm

      I’m thrilled Cedonato, thank you!

  • Reply
    2sistersrecipes
    February 9, 2021 at 8:55 am

    Oh my!! My husband is Sicilian and would love this cake! I think I will make this for him for Valentine’s Day!! Thanks Susan for sharing!

  • Reply
    Sondra
    February 8, 2021 at 3:49 pm

    5 stars
    Made this cake today. It smells and tastes incredible. I used baking spray heavily in my pan and it came out perfectly. Follow the directions closely and you will have success. Doesn’t need confectioners sugar, in my opinion. Light and delicious.

    • Reply
      Sue Moran
      February 8, 2021 at 3:52 pm

      Nice Sondra, I’m so glad you liked it!

  • Reply
    Lorri
    February 8, 2021 at 7:34 am

    5 stars
    This sounds fabulous! One suggestion to add to the instructions: always use organic fruit when zesting (using the peel). Wash fruit well of course; organic fruit doesn’t have the ‘wax’ applied to the outside. Will make this next weekend!!

    • Reply
      Sue Moran
      February 8, 2021 at 7:44 am

      Good point Lorri, I use so much citrus zest I always buy organic, but forget others don’t!

    • Reply
      Carolyn Kotler
      February 8, 2021 at 9:05 am

      I was wondering if one could use a springform 9″ for this instead of a Bundt pan?

      • Reply
        Sue Moran
        February 8, 2021 at 9:17 am

        I thought about that Carolyn, but I worry that the batter is so thin it would leak. If you have a good leak proof springform pan then it’s a good idea.

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