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- Use fresh oranges. Just like in my lemon bundt cake, using fresh citrus really helps the flavor burst through in each bite. To keep things easy, I use the zest from the same number of oranges I use for juicing, about 3-4 total. I find it easier to zest the oranges before juicing them.
- Don’t overmix your batter. Once you have fully beat the eggs and sugar to a beautiful fluffy texture, you don’t want to continue beating it to much once you add the rest of the ingredients. Simply combine everything until all ingredients are incorporated, but no more.
- Use loaf pans for easier removal. My mom always made this as an orange bundt cake, but since it’s a very moist pound cake, I’ve often struggled getting it out from the pan in one piece. I prefer to use loaf pans instead of a Bundt pan, but whichever pan you use be sure to grease it well and line it with parchment paper. Since this orange juice cake is full of moisture it can easily stick to the pan.
- Let the cake rest for a day at room temperature before eating. For the best texture, I highly recommend making this cake a day in advance. The orange flavor becomes stronger over time, giving you a juicy punch in every bite.
