Orange cake

In a preheated oven, Get your pan ready: The oven should be preheated to 350°F, or 175°C. Prepare a 9-inch round cake pan by greasing and flouring it, or by lining it with parchment paper.
To make the dry ingredients, put the flour, sugar, baking powder, baking soda, and salt in a medium basin. Whisk to blend. Put aside.
Cream Cream the granulated sugar and softened butter in a large basin until the mixture is light and fluffy. You may use a hand mixer or a stand mixer for this.
Toss in the Flavorings and Eggs: Beat in the eggs one by one until well combined. Blend in the orange zest and vanilla essence.
Using an alternating pattern of plain yogurt or sour cream and orange juice, gradually incorporate the dry ingredients into the butter mixture. The dry ingredients should be added in two batches, with each batch being mixed until just incorporated. Mix gently to avoid clumping.
To bake the cake, use a spatula to properly distribute the batter into the cake pan that you prepared. Lightly tapping the pan on the counter will pop any air bubbles. Bake for 30–35 minutes in a preheated oven, or until a toothpick inserted in the middle of the cake comes out clean.
After taking the cake out of the oven, let it aside to cool for at least 10 to 15 minutes before serving. The next step is to gently transfer the cake to a wire rack so it can cool entirely. After it has cooled, cut the orange cake into slices and serve them plain or with a sprinkle of powdered sugar for a tasteful touch.
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