Can I make Portuguese Orange Cake ahead of time?

Yes! This cake actually tastes even better the next day. You can bake it one day ahead and store it at room temperature in an airtight container for up to 3 days. The orange flavor deepens, and the moisture remains intact. For longer storage, wrap tightly and freeze for up to 3 months.

Why did my cake turn out dense instead of fluffy?

A dense texture usually means the whipped egg whites were either overmixed into the batter or not whipped enough. Be sure to fold them gently using a spatula to preserve the airiness. Also, avoid overmixing the flour to prevent gluten development, which can toughen the crumb.

Can I make Portuguese Orange Cake gluten-free or dairy-free?

Absolutely. To make it gluten-free , substitute the all-purpose flour with a 1:1 gluten-free baking blend. To make it dairy-free , replace the butter with a plant-based baking alternative. Just ensure your substitutions are suitable for baking to maintain the structure and flavor of the cake.

Portuguese Orange Cake – Best Moist Citrus Cake

Name: Portuguese Orange Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Portuguese
Ingredients: 2/3 cup butter: adds richness and a tender crumb; 1 1/4 cups granulated sugar: provides sweetness and structure; 4 large eggs, separated: yolks add richness, whites create fluffiness; Zest of 3 large oranges: infuses cake with bold citrus aroma; Juice of 3 large oranges (about 1 cup): keeps the cake moist and flavorful; 2 cups all-purpose flour: gives body and structure to the cake; 1 tsp baking powder: helps the cake rise and stay light; Confectioners’ sugar (optional, for dusting): adds a light sweet finish

Description

This Portuguese Orange Cake is a moist, fragrant sponge cake made with both the zest and juice of fresh oranges. With a light texture and deep citrus flavor, it’s perfect for any occasion and stays tender for days.

Ingredients

Scale

2/3 cup butter: adds richness and a tender crumb
1 1/4 cups granulated sugar: provides sweetness and structure
4 large eggs, separated: yolks add richness, whites create fluffiness
Zest of 3 large oranges: infuses cake with bold citrus aroma
Juice of 3 large oranges (about 1 cup): keeps the cake moist and flavorful
2 cups all-purpose flour: gives body and structure to the cake
1 tsp baking powder: helps the cake rise and stay light
Confectioners’ sugar (optional, for dusting): adds a light sweet finish

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Instructions

Preheat oven to 350ºF (180ºC). Grease or line an 8×8″ baking dish with parchment paper.
In a mixing bowl, beat softened butter and granulated sugar until light and fluffy (about 2 minutes).
Add egg yolks one at a time, beating well after each addition.
Add the zest and juice of all three oranges to the mixture and beat until combined (mixture may look curdled).
In a separate bowl, whisk together flour and baking powder. Gradually add to the wet mixture and mix until just combined.
In a clean bowl, whip the egg whites until stiff peaks form.
Gently fold one-third of the whipped egg whites into the batter to lighten it. Then fold in the remaining egg whites carefully.
Pour the batter into the prepared pan and bake for 35–45 minutes, or until the top is springy and a toothpick inserted comes out clean.
Let the cake cool in the pan on a rack. Dust with confectioners’ sugar before serving, if desired.

Notes

Use fresh oranges for the best flavor — bottled juice won’t provide the same brightness.
Make sure eggs and butter are at room temperature to ensure a smooth batter.
The cake is done when it reaches 190ºF internally and springs back when gently pressed.
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Portuguese

Nutrition

Serving Size: 1 slice
Calories: 382 kcal
Sugar: 32 g
Sodium: 185 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 1 g
Carbohydrates: 55 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 109 mg