A moist and flavorful cake infused with the zest and juice of fresh oranges, perfect for any occasion.
Preheat your oven to 350°F (180°C) and prepare a tube pan by greasing and flouring it.
Ensure the pan is well-greased to prevent the cake from sticking.
In a mixing bowl, beat the eggs and sugar together until the mixture is light and fluffy.
Use room temperature eggs for better volume.
Gradually add the vegetable oil while continuing to beat the mixture.
Pour the oil in a steady stream to ensure it incorporates evenly.
Sift together the flour, baking powder, and salt, then fold them into the wet mixture.
Fold gently to avoid overmixing, which can make the cake dense.
Add the orange juice, orange zest, and vanilla extract, and mix until smooth.
Ensure the zest is finely grated to distribute the flavor evenly.
Pour the batter into the prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
Cooling the cake in the pan helps it set and makes it easier to remove.
Serve the cake as is or with a dusting of powdered sugar for a simple garnish.
A dollop of whipped cream or a drizzle of orange glaze can elevate the presentation.
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