Moist Portuguese Orange Cake Bursting With Citrus Flavor

The Portuguese orange cake cooks the entire orange, peel and all, into the batter so the citrus tastes real, not extracted. I blend it smooth so there are no bitter bits.

The recipe is straightforward, making it ideal for both novice and experienced bakers. Serving this cake is a fantastic way to enjoy a taste of Portugal, and it pairs wonderfully with coffee or tea.

Delicious and Moist Portuguese Orange Cake

This cake is characterized by its tender crumb and bright orange taste, thanks to the use of both orange juice and zest. With a simple preparation process, this Portuguese orange cake recipe takes about 1 hour to bake and serves 8 people.

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 cup fresh orange juice
Zest of 2 large oranges
1 teaspoon vanilla extract
Powdered sugar for dusting (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Incorporate Citrus: Stir in the fresh orange juice, orange zest, and vanilla extract until well combined.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.