Serving suggestion: Slice the cake in half lengthwise and slather orange marmalade on the inside, and reassemble it so there’s a layer of jam between the two halves.
- 6large eggs
- 1 1/8cups or 225 grams granulated sugar
- 1tablespoon honey
- 1cup vegetable oil
- ½cup Tropicana Homestyle/Some Pulp orange juice (or fresh orange juice)
- The zest of two oranges
- 2 ¼cups or 325 grams all-purpose flour
- 18-20grams or 4 heaping teaspoons baking powder
- A healthy pinch of salt
- Step 1
Preheat the oven to 350.
- Step 2
Usually this is the part of the recipe where it says to sift the flour, and you go “Eh, do I really need to do that?” Which is exactly what I said. But you do, you really do.
- Step 3
Mix eggs, sugar, honey, and oil with a whisk or in a stand mixer with the whisk attachment until fully combined.
- Step 4
Add orange juice and the orange zest, and mix until it’s incorporated
- Step 5
Add the salt, baking powder, and flour. Be careful not to overmix or overwork the dough. Overworking will lead to a firmer, more pound cake-like texture.
- Step 6
Grease a chiffon, tube, or Bundt pan with butter or nonstick spray
- Step 7
Pour the batter into the pan
- Step 8
Bake for 40-60 minutes, or until golden brown on top and a knife or toothpick comes out clean.
- Step 9
Let it cool for at least an hour before attempting to take the cake out of the pan.