Sicilian Orange Cake

4.84 from 12 votes

Sicilian orange cake is a traditional Italian dessert cake which is decadent, citrusy, and moist. My easy Sicilian Orange Cake recipe infuses every bite with vibrant, zesty orange flavor, creating a perfect treat for any occasion.

Prep Time30

Cook Time50

Total Time1 20

Course: Cake

Cuisine: Baking Recipes

Keyword: Sicilian Orange Cake

Servings: people

Author: Bee Yinn Low

Equipment

skewers
Bundt pan

Ingredients

250 g (8 oz) unsalted butter room temperature
250 g (8 oz) castor sugar or reduced to 200 g
4 medium eggs or 3 large eggs
2 grated oranges zest
270 g (9½ oz) self raising flour
120 ml freshly squeezed orange juice
1/2 teaspoon rum optional

Instructions

Preheat the oven to 180°C (356°F). Grease and line a 22cm (8.7 inches) round cake pan. Using an electric beater, cream the butter with sugar until light and fluffy
Beat in eggs, one at a time, ensuring each is well incorporated before adding the next. If needed, add a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in orange zest. Add the flour all at once and mix well, then slowly incorporate the orange juice.
Scrape the batter into the prepared pan and bake in the preheated oven for 45-50 minutes or until a skewer inserted into the center of the cake comes out clean. If it starts to brown too quickly, cover loosely with a lightly greased sheet of aluminum foil. Leave the cake in the pan to cool on a wire rack, then unmold and serve.

Notes

Adapted and modified from j3ss kitche3n and Nasi Lemak Lover

Make sure the butter and eggs are at room temperature before you begin. This helps the batter mix together smoothly for a better consistency.
When grating the orange zest, be careful to avoid the bitter white part, as it can make the cake taste bitter.
Beat the butter and sugar until they’re light and fluffy, which adds air to the mixture and makes the cake lighter in texture.
Add eggs one at a time, making sure each one is mixed in well before adding the next. This keeps the batter smooth and prevents it from curdling.
Keep an eye on the cake as it nears the end of baking. Test it by inserting a skewer into the center—it should come out clean or with just a few crumbs clinging to it, but not wet.
Let the cake cool in the pan on a wire rack for 10-15 minutes before taking it out. This helps it set and keeps it from breaking apart.

Nutrition