The cake is done when the edges are set and pulling away from the pan, and a toothpick inserted into the center comes out with just a few moist crumbs. Mix gently after each addition until just combined; overmixing at this stage can lead to a dense texture.
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Fresh oranges: For both zest and juice to maximize freshness. Stand Mixer or Hand Mixer Ensures proper creaming of sugar and oil.
Combining Wet and Dry Ingredients Gradually add the dry flour mixture to the wet ingredients in three additions. Large eggs: Act as a binder and contribute to the tender crumb.
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Incorporate the orange zest and juice, ensuring they are fully integrated. Add the eggs one at a time, mixing thoroughly after each addition before adding the next.
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