I still keep my mum’s Orange Cake Recipe on a stained index card because three eggs, a cup of sugar, orange rind, a little oil and a spoonful of yogurt somehow yield an unexpectedly tender, citrus-scented cake I’m finally ready to share.
My Mum’s Orange Cake is one of those things I keep meaning to fully explain but never do, because every time I cut a slice it seems different, better, somehow. I still laugh at how simple it feels, using just eggs and bright orange zest to wake the whole thing up, but it hits like something more complicated.
I post this as an Orange Cake Recipe partly out of guilt and partly because it belongs in my Yummy Cakes folder, where imperfect favourites live. If you like small surprises in cakes you didnt expect, this one will make you pause and taste more closely.
Ingredients
- Eggs add structure and protein, helps the cake rise, and give a rich, tender crumb.
- Granulated sugar sweetens, aids browning, makes cake tender, mostly simple carbs, low nutrients.
- Orange zest and juice boost bright citrus aroma, add flavor, vitamin C and gentle acidity.
- Vegetable oil keeps cake moist, adds soft crumb texture, gives unsaturated fats, no protein.
- Sour cream or yogurt adds tang and moisture, tenderizes crumb, adds some fat and protein.
- Flour supplies carbs and bulk while baking powder creates lift and light, airy texture.
- Icing sugar glaze adds sweetness and glossy finish, mostly pure sugar, no nutritional value.
Ingredient Quantities
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 1 tsp vanilla extract
- zest (rind) of 1 orange
- 1/4 cup (60 ml) vegetable oil
- 3 tbsp sour cream or plain yogurt
- 1 1/4 cups (150 g) all purpose flour
- 1 1/2 tsp baking powder
- pinch of salt
- 1/4 cup (60 ml) freshly squeezed orange juice
- optional: 3/4 cup (90 g) icing sugar and 2-3 tbsp orange juice for a simple glaze
How to Make this
1. Preheat oven to 180°C (350°F) and grease and line a 20-23 cm (8-9 inch) round or loaf pan.
2. Put the 3 eggs, 1 cup (200 g) sugar, 1 tsp vanilla and the zest of 1 orange in a bowl and whisk until pale and slightly thick, about 3-5 minutes with an electric mixer; room temp eggs mix better so if you can let them sit a bit it’s nicer.
3. While whisking slowly add the 1/4 cup (60 ml) oil, then beat in the 3 tbsp sour cream or yogurt and 1/4 cup (60 ml) freshly squeezed orange juice until smooth.
4. Sift together 1 1/4 cups (150 g) all purpose flour, 1 1/2 tsp baking powder and a pinch of salt into a separate bowl.
5. Fold the dry ingredients into the wet gently with a spatula, scraping the sides, and stop as soon as you don’t see streaks of flour; don’t overmix or the cake gets tough.
6. Pour batter into the prepared pan, smooth the top and tap the pan a few times on the counter to release large air bubbles.
7. Bake in the middle of the oven for 30-40 minutes, check at 25-30 minutes with a skewer; it should come out mostly clean or with a few moist crumbs. Rotate the pan halfway if your oven has hot spots.
8. Let the cake cool in the pan for 10-15 minutes, then turn out onto a wire rack to cool further; if you want the glaze to soak in slightly, cool only until warm not completely cold.
9. For the optional glaze mix 3/4 cup (90 g) icing sugar with 2-3 tbsp orange juice until pourable, poke small holes in the warm cake with a skewer and pour the glaze over, let set before slicing.
10. Store the cake in an airtight container for up to 3 days, or keep it in the fridge if you used yogurt and its hot out; bring to room temp before serving for best flavor.
Equipment Needed
1. 20–23 cm (8–9 in) round or loaf pan, greased and lined with baking paper
2. Large mixing bowl
3. Electric hand mixer or a whisk (either works)
4. Rubber spatula for folding and scraping the bowl
5. Fine mesh sieve or sifter for the flour and baking powder
6. Measuring cups and spoons plus a kitchen scale if you like precision
7. Citrus zester or fine grater and a small juicer for the orange
8. Wire cooling rack and a wooden skewer or toothpick to test doneness
FAQ
My Mum’s Orange Cake Recipe Substitutions and Variations
- Eggs (3 large): replace with 3/4 cup (180 ml) unsweetened applesauce (1/4 cup per egg) for a moist, slightly denser cake, or use 3 tbsp ground flaxseed mixed with 9 tbsp water (1 tbsp flax + 3 tbsp water per egg) for a vegan binder, let sit 5 min to gel
- Vegetable oil (1/4 cup / 60 ml): swap 1:1 with melted unsalted butter for richer flavor, or use 1/4 cup light-tasting olive oil; for lower fat try 1/4 cup applesauce but expect a slightly different crumb
- Sour cream or plain yogurt (3 tbsp): use 3 tbsp buttermilk or 3 tbsp milk plus 1 tsp lemon juice or vinegar (let sit 5 min) for the same tang and acidity, or use 3 tbsp Greek yogurt (thicker, same flavor)
- All purpose flour (1 1/4 cups / 150 g): try 1 1/4 cups whole wheat pastry flour for nuttier taste (may be a bit denser), or use 1:1 gluten free baking blend (same volume) if you need GF, make sure the mix contains xanthan gum
Pro Tips
– Let the eggs come to room temp before you beat them, it really makes the batter fluffier. If you forgot, stick them in warm tap water for 8-10 minutes instead, and don’t skimp on the 3-5 minute whisking till it looks pale and a bit ribbon-y.
– When you fold the flour in do it gently with a spatula, scrape the sides and fold from bottom up, stop as soon as the streaks are gone. Overmixing = tough cake so it’s ok if the batter has a few tiny lumps.
– Keep an eye on your oven not the clock, ovens lie. Bake in the middle rack, rotate the pan halfway, and if the top is getting too brown cover loosely with foil. Use a skewer or toothpick, it should come out mostly clean with a few moist crumbs.
– Glaze while the cake is still warm so it soaks in better, poke small holes first so it penetrates. If the glaze is too thin add more icing sugar, too thick add a splash more orange juice, and if you used yogurt keep the cake refrigerated but bring it back to room temp before serving for best flavour.

My Mum's Orange Cake Recipe
I still keep my mum's Orange Cake Recipe on a stained index card because three eggs, a cup of sugar, orange rind, a little oil and a spoonful of yogurt somehow yield an unexpectedly tender, citrus-scented cake I'm finally ready to share.
8
servings
288
kcal
Equipment: 1. 20–23 cm (8–9 in) round or loaf pan, greased and lined with baking paper
2. Large mixing bowl
3. Electric hand mixer or a whisk (either works)
4. Rubber spatula for folding and scraping the bowl
5. Fine mesh sieve or sifter for the flour and baking powder
6. Measuring cups and spoons plus a kitchen scale if you like precision
7. Citrus zester or fine grater and a small juicer for the orange
8. Wire cooling rack and a wooden skewer or toothpick to test doneness
Ingredients
3 large eggs
1 cup (200 g) granulated sugar
1 tsp vanilla extract
zest (rind) of 1 orange
1/4 cup (60 ml) vegetable oil
3 tbsp sour cream or plain yogurt
1 1/4 cups (150 g) all purpose flour
1 1/2 tsp baking powder
pinch of salt
1/4 cup (60 ml) freshly squeezed orange juice
optional: 3/4 cup (90 g) icing sugar and 2-3 tbsp orange juice for a simple glaze
Directions
- Preheat oven to 180°C (350°F) and grease and line a 20-23 cm (8-9 inch) round or loaf pan.
- Put the 3 eggs, 1 cup (200 g) sugar, 1 tsp vanilla and the zest of 1 orange in a bowl and whisk until pale and slightly thick, about 3-5 minutes with an electric mixer; room temp eggs mix better so if you can let them sit a bit it's nicer.
- While whisking slowly add the 1/4 cup (60 ml) oil, then beat in the 3 tbsp sour cream or yogurt and 1/4 cup (60 ml) freshly squeezed orange juice until smooth.
- Sift together 1 1/4 cups (150 g) all purpose flour, 1 1/2 tsp baking powder and a pinch of salt into a separate bowl.
- Fold the dry ingredients into the wet gently with a spatula, scraping the sides, and stop as soon as you don't see streaks of flour; don't overmix or the cake gets tough.
- Pour batter into the prepared pan, smooth the top and tap the pan a few times on the counter to release large air bubbles.
- Bake in the middle of the oven for 30-40 minutes, check at 25-30 minutes with a skewer; it should come out mostly clean or with a few moist crumbs. Rotate the pan halfway if your oven has hot spots.
- Let the cake cool in the pan for 10-15 minutes, then turn out onto a wire rack to cool further; if you want the glaze to soak in slightly, cool only until warm not completely cold.
- For the optional glaze mix 3/4 cup (90 g) icing sugar with 2-3 tbsp orange juice until pourable, poke small holes in the warm cake with a skewer and pour the glaze over, let set before slicing.
- Store the cake in an airtight container for up to 3 days, or keep it in the fridge if you used yogurt and its hot out; bring to room temp before serving for best flavor.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 84g
- Total number of serves: 8
- Calories: 288kcal
- Fat: 10.7g
- Saturated Fat: 1.8g
- Trans Fat: 0.06g
- Polyunsaturated: 2.6g
- Monounsaturated: 4.9g
- Cholesterol: 71mg
- Sodium: 150mg
- Potassium: 70mg
- Carbohydrates: 40.8g
- Fiber: 0.8g
- Sugar: 25.9g
- Protein: 4.3g
- Vitamin A: 104IU
- Vitamin C: 2mg
- Calcium: 18mg
- Iron: 0.56mg