Moist Orange Cake (No Milk!)

Preheat the oven to 350°F (175°C).
Grease and flour a 9-inch round cake pan (or line it with parchment paper) to ensure the cake doesn’t stick.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
Stir in the orange zest to incorporate the citrus flavor evenly throughout.
Step 3: Combine the Wet Ingredients
In a separate large bowl, whisk together the orange juice, vegetable oil, eggs, and vanilla extract until fully combined.
The oil will help keep the cake moist and tender, while the orange juice adds a burst of citrusy goodness.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
Do not overmix—stir until the flour is fully incorporated for a light and airy texture.
Step 5: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 6: Optional Topping
If desired, dust the cooled cake with a light sprinkle of powdered sugar or drizzle with a simple orange glaze made from powdered sugar and orange juice.
Serving and Storage Tips