Ingredients:

  • 1.5 cups granulated sugar (300g)
  • 2 tbsp fresh orange zest
  • 1 cup neutral vegetable oil (240ml)
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 0.75 cup freshly squeezed orange juice (180ml)
  • 0.25 cup Greek yogurt or sour cream (60g)
  • 2.5 cups all-purpose flour (315g)
  • 2 tbsp cornstarch (15g)
  • 2.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1.5 cups powdered sugar, sifted (180g)
  • 3 tbsp fresh orange juice for glaze
  • 1 tsp melted butter

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or 10-cup Bundt pan thoroughly and line the bottom with parchment paper.
  2. In a large mixing bowl, combine the granulated sugar and orange zest. Use your fingertips to rub the zest into the sugar until it is fragrant and resembles damp sand.
  3. Whisk the vegetable oil, eggs, and vanilla extract into the sugar mixture until smooth and emulsified. Stir in the 3/4 cup orange juice and Greek yogurt.
  4. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined; do not overmix.
  5. Pour the batter into the prepared pan. Bake for 45 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. In a small bowl, whisk the powdered sugar, 3 tablespoons of orange juice, and melted butter to create a translucent glaze. Drizzle over the cooled cake.