Orange Cake

Bright, tender, and soaked in sunshine flavor—this Orange Cake is everything you want in a citrus dessert. It’s the kind of cake that feels like a celebration, whether you’re serving it for brunch, an afternoon treat, or a weekend bake to lift everyone’s mood. With its fluffy crumb, golden crust, and sweet orange glaze, it’s a slice of pure joy in every bite.

Behind the Recipe

This recipe was inspired by memories of my grandmother’s kitchen, where the scent of citrus always lingered in the air. She’d zest oranges straight from her backyard tree, fold the zest into a batter with love, and finish it with a glossy glaze that made the cake sparkle in the light. This version is my way of holding onto that sunshine—only with a modern twist to make it even easier and more flavorful.

Recipe Origin or Trivia

Orange-flavored cakes have long been popular across Europe and the Mediterranean, where citrus is abundant and often celebrated in baked goods. Traditional recipes range from olive oil–based loaves in Italy to dense orange-almond cakes in Spain. This version leans into the bright, juicy flavor of fresh orange juice and zest, baked into a soft sponge and finished with a sweet citrus glaze that seals in moisture and flavor.

Why You’ll Love Orange Cake

This cake checks all the boxes—easy, flavorful, and totally irresistible. Here’s what makes it special:

Versatile: Perfect for brunch, dessert, tea time, or gifting.

Budget-Friendly: Made from simple pantry ingredients and fresh oranges.

Quick and Easy: Minimal prep and no fancy techniques.

Customizable: Add nuts, a chocolate glaze, or even a hint of cardamom.

Crowd-Pleasing: The glaze makes it glossy and sweet enough to wow everyone.

Make-Ahead Friendly: Tastes even better the next day.

Great for Leftovers: Stays moist and delicious for days.

Chef’s Pro Tips for Perfect Results

Let’s make this cake turn out soft, fluffy, and bursting with citrus flavor every time:

1. Use freshly squeezed orange juice. The flavor is miles better than bottled.
2. Zest before you juice. It’s easier and avoids squishy messes.
3. Don’t overmix the batter. It keeps the cake light and tender.
4. Let the glaze soak in. Pour it while the cake is still slightly warm.
5. Use a bundt pan for beauty. The shape helps hold the glaze and creates visual drama.

Kitchen Tools You’ll Need

Nothing fancy required—just a few basics:

Bundt Pan: For that beautiful ring shape and even baking.

Mixing Bowls: For wet and dry ingredients.

Microplane or Zester: To capture all that fragrant orange zest.

Citrus Juicer: Makes juicing fast and mess-free.

Whisk and Spatula: For smooth mixing and gentle folding.

Cooling Rack: Helps prevent a soggy bottom.

Ingredients in Orange Cake

Each element here brings citrusy brightness and rich texture. Here’s what you’ll need:

For the Cake:

1. All-purpose flour: 2 cups. Forms the structure of the cake.
2. Baking powder: 2 teaspoons. Gives the cake a lovely rise.
3. Salt: 1/2 teaspoon. Balances the sweetness.
4. Granulated sugar: 1 cup. Sweetens the cake without overpowering the orange.
5. Unsalted butter: 1/2 cup (softened). Adds richness and tenderness.
6. Vegetable oil: 1/4 cup. Keeps the crumb moist and soft.
7. Eggs: 3 large. Provide structure and richness.
8. Vanilla extract: 1 teaspoon. Adds a warm note beneath the citrus.
9. Orange zest: From 2 large oranges. Brings intense aroma and fresh flavor.
10. Fresh orange juice: 1/2 cup. The juicy star of the show.
11. Milk: 1/4 cup. Adds moisture and helps blend the batter smoothly.

For the Glaze:

12. Powdered sugar: 1 cup. Creates a silky glaze.
13. Fresh orange juice: 3 tablespoons. Blends into the powdered sugar for that citrus finish.
14. Orange zest (optional): A pinch for extra visual and flavor boost.

Ingredient Substitutions

Make it your own or adjust to what’s in your pantry:

Butter: Substitute with all oil for an extra moist crumb.

Milk: Use almond milk or oat milk for a dairy-free version.

Orange zest/juice: Lemon works if you want a citrusy twist.

Granulated sugar: Swap with coconut sugar for a deeper, caramel tone.

Flour: Gluten-free 1:1 flour blend works well too.

Ingredient Spotlight

Fresh Orange Juice: Nothing bottled compares to the brightness and flavor of fresh oranges. It brings natural sweetness and a refreshing tang to both the cake and the glaze.

Orange Zest: The zest is where all the aromatic oils live. Just a little transforms the cake with a bold citrus aroma that hits you the second you slice in.

Instructions for Making Orange Cake

Here’s how to bring this beauty to life, step by step:

1. Preheat Your Equipment:
   Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
2. Combine Ingredients:
   In one bowl, whisk together flour, baking powder, and salt. In another large bowl, beat softened butter, oil, and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla, orange zest, and orange juice.
3. Prepare Your Cooking Vessel:
   Gradually add the dry ingredients to the wet, alternating with the milk. Mix until just combined—don’t overdo it.
4. Assemble the Dish:
   Pour the batter into the prepared bundt pan and smooth the top with a spatula.
5. Cook to Perfection:
   Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before turning out onto a wire rack.
6. Finishing Touches:
   While the cake is still slightly warm, whisk together the glaze ingredients and drizzle generously over the top.
7. Serve and Enjoy:
   Slice and serve once fully cooled, or enjoy slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Texture & Flavor Secrets

This cake is tender and moist with a fine crumb, thanks to the combination of butter and oil. The orange zest infuses the sponge with fragrant citrus, while the glaze adds a glossy burst of sweetness and moisture that seeps into every ridge of the bundt. Each bite is a perfect balance of bright and buttery.

Cooking Tips & Tricks

Want even better results? Try these tips:

• Use a serrated knife for cleaner slices.
• Store covered at room temp to keep it from drying out.
• Double the glaze if you love extra drizzle!

What to Avoid

Avoid these common pitfalls for a flawless cake:

• Overmixing the batter: Results in a tough crumb.
• Using bottled juice: The flavor won’t be as fresh or vibrant.
• Not greasing the pan well: Use flour too to prevent sticking in bundt pans.

Nutrition Facts

Servings: 12
Calories per serving: 310
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Make-Ahead and Storage Tips

This cake is perfect for making ahead. Bake it a day in advance, cover tightly, and store at room temp. It also freezes beautifully—just wrap slices in plastic wrap and store in a zip-top bag. Thaw at room temp and glaze fresh before serving.

How to Serve Orange Cake

Serve it simply with coffee or tea, or dress it up with a few orange slices on the side and a sprig of mint. For a summer dessert, top with whipped cream and fresh berries. It also shines alongside a citrus sorbet or lemon curd.

Creative Leftover Transformations

If you’ve got leftovers, don’t let them go to waste:

• Toast slices and spread with butter or jam.
• Cube and layer into a trifle with whipped cream and fruit.
• Use in a citrus French toast bake with cream cheese.

Additional Tips

• Add a splash of almond extract for a subtle nutty note.
• Use blood oranges for a deeper color and flavor twist.
• Sift powdered sugar before making the glaze for a smoother finish.

Make It a Showstopper

Use a decorative bundt pan to create ridges for the glaze to catch. Garnish with candied orange slices or zest ribbons. Drizzle extra glaze right before serving for that glossy, bakery-style finish.

Variations to Try

• Lemon-Orange Twist: Add lemon zest and juice for a citrus medley.
• Chocolate Chip Orange Cake: Fold in mini chocolate chips before baking.
• Olive Oil Orange Cake: Swap the butter entirely for a fruity olive oil.
• Orange Poppy Seed Cake: Stir in poppy seeds for texture and visual pop.
• Spiced Orange Cake: Add a pinch of cinnamon or cardamom for warmth.

FAQ’s

Q1: Can I make this as a loaf or in a round pan?
Yes! Adjust baking time slightly and check doneness with a toothpick.

Q2: Can I use bottled orange juice?
You can, but fresh juice gives the best flavor.

Q3: How long does it stay fresh?
Up to 3 days at room temp, or 5 in the fridge.

Q4: Can I make this dairy-free?
Yes—use dairy-free butter and milk alternatives.

Q5: Can I freeze it?
Absolutely. Freeze slices or the whole cake unglazed.

Q6: How do I make it extra moist?
Don’t skip the oil and glaze—they both lock in moisture.

Q7: What if I don’t have a bundt pan?
Use a 9-inch round or two loaf pans, just adjust baking time.

Q8: Can I double the glaze?
Yes, especially if you love extra drizzle.

Q9: Can I reduce the sugar?
A little, but it may affect moisture and flavor balance.

Q10: How do I zest without a zester?
Use the fine side of a grater or a paring knife carefully.

Conclusion

This Orange Cake is sunshine in dessert form—light, bright, and drenched in sweet citrus flavor. Whether you’re sharing it with friends or sneaking a slice with your morning coffee, it’s the kind of cake that brings smiles and second helpings. Let me tell you, it’s worth every zesty bite.

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