A cake that brings sunshine to your day — soft, tender, bursting with fresh orange flavour, and surprisingly easy to make.

Fact 

Oranges are one of the few fruits where most of the aroma comes from the peel, not the juice. The zest holds natural citrus oils that are about 10× more fragrant than the juice — which is why even a little zest can transform a simple cake into something unforgettable.

Inspiration 

This recipe began with one moment: cutting into a fresh orange and being hit with that big, bright wave of citrus fragrance. I wanted to bottle that feeling into a loaf — something comforting, cosy, and kissed with sunshine. Each slice carries that same burst of brightness, perfect for mornings, teatime, or whenever you need a lift.

The Ingredients

For the Cake:

• 2½ cups (≈ 300 g) all-purpose flour – When measuring flour by cups, remember not to scoop straight from the bag; instead, fluff the flour with a spoon, spoon into your measuring cup and then level with a knife.
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• ¾  cup (≈ 150 g) granulated sugar
• 2 tablespoons orange zest (≈ zest of 3 oranges) – Always zest your oranges before juicing — it’s much easier. And do remember to avoid the white pith when zesting (it’s bitter!).
• 1 cup (≈ 240 ml) unflavoured oil (like vegetable or canola oil)
• ¾ cup (≈ 180 ml) freshly squeezed orange juice (≈ juice of 3 oranges) – To get more juice out of an orange, roll it under your palm on a hard surface, with light pressure, to loosen the juices. 
• 3 large eggs (room temperature if possible) – Always use room-temperature eggs for a softer crumb.
• 1 tablespoon vanilla extract

For the Glaze:

• 1 cup (≈ 120 g) powdered sugar
• Zest of ½ an orange
• 2 tablespoons (≈ 30 ml) orange juice

The Method

Make the Cake

1. Preheat your oven to 350 °F (≈ 175 °C). Grease an 8 × 4-inch loaf pan and lightly flour it if you like.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, add the sugar and orange zest. Rub them together with your fingertips until the sugar turns pale orange and fragrant. – Rubbing the orange zest into the sugar helps the oils from the zest to release and absorb into the sugar. It makes the orange flavor stronger. Do not skipping this step.
4. Add the oil, eggs, orange juice, and vanilla to the sugar mixture. Whisk to combine.
5. Pour the wet mixture into the dry ingredients and whisk gently until just combined. Don’t overmix – overmixing makes for a crumbly or tough cake.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a skewer inserted in the centre comes out mostly clean with a few moist crumbs. If the top gets too dark, tent with foil.
8. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool fully before glazing.

Make the glaze & finish

1. Whisk together the powdered sugar, orange zest, and orange juice until smooth.
2. Drizzle over the cooled cake and let it set for 30 minutes before slicing.

Storage & serving

• Keeps well in an airtight container for up to 5 days.
• To freeze: skip the glaze, wrap tightly, and freeze for up to 3 months.
• Delicious with coffee, tea, whipped cream, or fresh orange slices.