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.
- sugar
- vegetable oil
- eggs
- flour
- baking powder
- powdered sugar
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.
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
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!
Servings: 16 servings
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.
- 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.
Notes
*recipe from Rocca delle Tre Conrade
Nutrition
Calories: 212 kcal · Carbohydrates: 33 g · Protein: 3 g · Fat: 8 g · Saturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 35 mg · Sodium: 15 mg · Potassium: 183 mg · Fiber: 1 g · Sugar: 20 g · Vitamin A: 93 IU · Vitamin C: 11 mg · Calcium: 60 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you’ve made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.
Thank you so much for the recipe! I used melted coconut oil, as I did not have vegetable oil, and it turned out great! I also had a bundt pan that had decorations to the pan, and I greased it heavily and floured the pan. It slide right oit and was delicious!
Oh no! My cake fell!
It sounds like maybe it didn’t get cooked all the way through?
Wondering if this recipe could be substituted with lemons instead of oranges? I have an over-abundant crop this year, and this recipe doesn’t require milk or buttermilk, which I don’t have handy. Thanks, and your recipes always rock!
I don’t see why not!
Hi I have a very old Bundt pan that everything sticks to. I used butter and plain bepread crumbs and it didn’t stick.
I’ll try that Judy!
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?
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!
I would love to try it with that mix, I bet it was gorgeous!
Probably the best orange cake I’ve ever had!! Made it for work and everyone raved about it!! Thanks!
I’m thrilled Cedonato, thank you!
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!
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.
Nice Sondra, I’m so glad you liked it!
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!!
Good point Lorri, I use so much citrus zest I always buy organic, but forget others don’t!
I was wondering if one could use a springform 9″ for this instead of a Bundt pan?
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.