Blend the Whole Orange: Wash 1 pieces whole navel orange, washed thoroughly thoroughly, scrubbing the skin well. Cut off both ends, chop into chunks, and remove any seeds. Blend in a blender or food processor until completely smooth with no chunks. Set the orange purée aside.

Beat Eggs & Sugar: In a large mixing bowl, beat 3 large eggs and 1 cups granulated white sugar together with a hand mixer or whisk until pale, slightly thickened, and well combined.

Mix in Oil & Orange Purée: Pour in 0.8 cups neutral vegetable oil (canola or sunflower) and add the blended orange purée. Mix until fully combined, smooth, and a beautiful natural orange color throughout.

Add Dry Ingredients: Add 1 teaspoons pure vanilla extract and 2.5 teaspoons baking powder to the bowl. Sift in 2.5 cups all-purpose flour in two additions, folding gently between each. Mix only until no dry streaks remain — do not overmix or the crumb will be tough.

Pour & Bake: Pour batter into a greased and lightly floured 9-inch round or 8x8 inch square baking pan. Smooth the top. Bake in a preheated oven at 355°F (180°C) for 25–30 minutes

. Check at 25 minutes — done when top is deep golden and a toothpick inserted in the center comes out clean.

Cool in Pan: Remove from oven and cool in the pan for 10 minutes

before turning out onto a wire rack.

Serve & Enjoy: Serve at room temperature as-is, or finish with a light dusting of powdered sugar, a drizzle of orange glaze (powdered sugar + fresh orange juice), or a dollop of freshly whipped cream on the side.