Imagine a cake so moist and vibrant that it transports you directly to the sunny orange groves of Portugal with just one bite! This Bolo de Laranja (Orange Cake) isn't just a dessert - it's a culinary journey that promises to awaken your taste buds and fill your kitchen with an irresistible citrusy aroma. Whether you're a baking novice or a seasoned pro, this foolproof recipe will have you creating a show-stopping treat that looks like it came straight from a Portuguese bakery.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Portuguese
Serves: 1 cake
Ingredients
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup freshly squeezed orange juice
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- Zest of 1 orange
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring the entire surface is evenly coated to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer. Beat until the mixture becomes light, fluffy, and pale yellow, which typically takes about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Gently fold in the fresh orange zest, which will infuse the cake with a vibrant citrus aroma.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure a smooth, lump-free dry mixture.
- Alternately add the dry ingredients and fresh orange juice to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even distribution.
- Bake in the preheated oven for 35-40 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a simple orange glaze made from powdered sugar and orange juice.
Tips
- Use fresh orange juice and zest for the most intense citrus flavor - avoid bottled juice if possible.
- Make sure your butter is truly softened, but not melted, for the perfect cake texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake light and fluffy.
- Check your cake's doneness early - ovens can vary, so start checking around 30 minutes of baking.
- Let the cake cool completely before adding any glaze or powdered sugar to prevent sogginess.
- For an extra flavor boost, you can add a splash of orange liqueur to the batter or glaze.
- Store the cake in an airtight container to maintain its moisture for up to 3 days.
Nutrition Facts
Calories: 232kcal
Carbohydrates: 53g
Protein: 6g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 97mg
