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Portuguese Orange Cake

A slice of fluffy Portuguese orange cake topped with powdered sugar on a white plate.
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This Portuguese Orange Cake is a moist and fluffy citrus dessert made with fresh orange zest and juice. With a sponge-like texture and bold orange flavor, it’s a perfect cake for any occasion and stays delicious for days.

Ingredients

Scale
  • ⅔ cup butter, softened
  • 1¼ cups granulated sugar
  • 4 large eggs, separated, room temperature
  • 3 large oranges (zest and juice), room temperature
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • Confectioners’ sugar for dusting (optional)

Instructions

  1. Preheat oven to 350ºF (180ºC). Grease an 8×8″ baking dish or line with parchment paper.
  2. Beat butter and sugar on medium speed for about 2 minutes until light and fluffy.
  3. Add egg yolks one at a time, beating well after each addition.
  4. Mix in the zest and juice of all three oranges. The mixture may appear curdled—this is normal.
  5. In a separate bowl, whisk together flour and baking powder.
  6. Gradually add the flour mixture to the butter mixture on low speed until just combined.
  7. In another bowl, whip egg whites to stiff peaks.
  8. Fold 1/3 of the egg whites into the batter to lighten it, then gently fold in the rest without deflating the mixture.
  9. Pour batter into prepared pan and bake for 35–45 minutes, or until the top is springy and a toothpick inserted in the center comes out clean.
  10. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  11. Dust with confectioners’ sugar before serving, if desired.

Notes

  • Use room temperature ingredients for best results.
  • The cake can be stored in an airtight container at room temperature for up to 3 days.
  • For a dairy-free version, use plant-based butter.
  • Freeze leftovers by wrapping in plastic and foil; use within 3 months.
  • Dust with powdered sugar or serve with whipped cream or mascarpone.

Nutrition

Find it online: https://recipeeasily.com/portuguese-orange-cake-method/