Orange Blender Cake

Instructions:

1. Preheat & Prep
   Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or 8-inch round cake pan.
2. Blend the Wet Ingredients
   In a blender, add the quartered orange (yes, with the peel!), eggs, oil, and sugar. Blend until smooth and creamy — about 1 minute.
3. Add the Dry Ingredients
   Add the flour, baking powder, and salt directly into the blender. Pulse just until combined — don’t overmix.
4. Bake It
   Pour the batter into your prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool & Serve
   Let cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar or drizzle with a light orange glaze if desired.

Optional Orange Glaze:

Mix 1/2 cup powdered sugar with 1–2 tablespoons fresh orange juice. Drizzle over the cooled cake for an extra citrus punch.

Tips for Success:

• Use a thin-skinned orange like navel or Valencia. If the peel is very thick or bitter, you can remove a bit of it to avoid overpowering the cake.
• This cake keeps beautifully! Store in an airtight container at room temperature for up to 3 days.
• For a richer flavor, swap part of the oil with melted butter or add a splash of orange liqueur.

Final Thoughts

The Orange Blender Cake is a game-changer for busy bakers and citrus lovers alike. It’s the kind of recipe that feels like magic — easy to make, full of flavor, and endlessly adaptable. Whether you serve it for breakfast, dessert, or afternoon tea, one thing’s for sure: this cake will become a repeat favorite.

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