1. Blend the Base
In a blender, combine:
Orange juice
Orange zest
Eggs
Sugar
Oil
Blend for 1–2 minutes until the mixture is smooth and frothy.
2. Add the Flour
Pour the blended mixture into a large mixing bowl.
Gradually add the self-rising flour.
Mix gently with a spatula or whisk until just combined.
Avoid overmixing — this helps the cake stay light and fluffy.
3. Bake the Cake
Preheat the oven to 180°C (350°F).
Grease a bundt pan or standard round cake pan with butter or oil.
Pour the batter into the pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
Optional Finishing Touches
Sprinkle with cinnamon sugar or powdered sugar once cooled.
Drizzle with a light orange glaze for extra shine and sweetness.
Serving Suggestions
Pair with a warm cup of tea or coffee.
Slice and serve with a scoop of vanilla ice cream for dessert.
Use it as a base for a lemon or carrot layer cake by swapping the juice and zest!
Tips & Variations
Want a lemon twist? Replace orange juice/zest with lemon juice and zest for a tangy version.
Carrot upgrade? Add 1 cup of grated carrot to the blender mixture for a carrot-orange cake fusion.
Healthier swap: Use coconut sugar and light olive oil for a more natural variation.
FAQs
Can I make this cake gluten-free?
Yes! Use a gluten-free self-rising flour blend or substitute your own with added baking powder and salt.
How should I store it?
Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze it?
Absolutely. Wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw at room temp before serving.
Final Thoughts
This Orange Blender Cake is proof that simple ingredients can yield incredibly rich results. Moist, fragrant, and golden with citrusy notes, it’s perfect for any occasion or sweet craving. One bite, and it may become your new favorite everyday cake.
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