Ingredients
For the Cake:
1 cup all-purpose flour
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup granulated sugar
1 large egg
¼ cup vegetable oil
¼ cup freshly squeezed orange juice
2 tbsp freshly squeezed lemon juice
1 tbsp orange zest
1 tbsp lemon zest
¼ cup whole milk or buttermilk
½ tsp vanilla extract
For the Citrus Glaze:
¾ cup powdered sugar
2 tbsp freshly squeezed orange juice
1 tsp lemon juice
Zest of ½ an orange (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 6-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the sugar and egg until light and fluffy. Add the oil, orange juice, lemon juice, zests, milk, and vanilla extract. Mix until smooth.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, orange juice, and lemon juice until smooth. Optionally, add orange zest to enhance the flavor.
- Once the cake is fully cooled, drizzle the glaze over the top and let it set before serving.
Notes
This cake serves 4 to 6 people.
For extra texture, add poppy seeds to the batter.
To enhance the citrus flavor, brush the cooled cake with orange and lemon juice before glazing.
To make it gluten-free, use a 1:1 gluten-free flour blend.
The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 (6-inch) cake, serves 4-6 people