Orange Cake is a beautifully fragrant dessert that delivers fresh citrus flavor in every slice. Soft, tender, and naturally vibrant, this cake captures the brightness of oranges while maintaining a moist and delicate crumb. It is the kind of recipe that feels both refreshing and comforting, perfect for afternoon tea, brunch gatherings, or light desserts.
The first time I baked this Orange Cake, I was surprised by how much flavor fresh orange zest adds to the batter. The aroma filled the kitchen long before the cake was done baking. I once added a simple orange glaze over the top, and it enhanced both the sweetness and the citrus depth wonderfully. This cake strikes a perfect balance between sweet and tangy, making it ideal for those who enjoy desserts that are flavorful without being overly heavy.
Why You’ll Love This Recipe
Orange Cake stands out for its fresh, natural flavor. The use of orange zest and juice gives the cake a vibrant taste that feels light yet satisfying.
It is easy to prepare and uses basic pantry ingredients. The texture remains moist for several days, making it a reliable make-ahead dessert.
Another reason to appreciate this recipe is its versatility. It can be served plain, glazed, or layered with cream for a more elaborate presentation. Whether for casual family meals or special occasions, this cake delivers consistent results.
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Orange Cake: Bright, Moist, and Full of Fresh Citrus Flavor
- Total Time: 1 hour
- Yield: 10 servings
- Diet: Vegetarian
Description
A soft and moist orange cake bursting with fresh citrus flavor and topped with a light orange glaze. Perfect for tea time or as a refreshing dessert.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tbsp orange zest
- 1/2 cup fresh orange juice
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp fresh orange juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round or 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in orange zest and vanilla extract.
- Alternately add dry ingredients with orange juice and milk, mixing until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely.
- Mix powdered sugar with orange juice to form a glaze and drizzle over cooled cake.
Notes
- Use freshly squeezed orange juice for best flavor.
- Do not overmix to keep cake tender.
- Add extra zest for a stronger citrus flavor.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
Provides structure and ensures a soft crumb.
Granulated sugar
Sweetens the cake and enhances moisture.
Unsalted butter
Adds richness and flavor.
Eggs
Bind the ingredients and provide structure.
Fresh orange juice
Delivers bright citrus flavor and moisture.
Orange zest
Enhances the intensity of the orange aroma.
Milk
Contributes to a tender texture.
Baking powder
Helps the cake rise evenly.
Salt
Balances sweetness and intensifies flavor.
Vanilla extract
Rounds out the citrus notes.
Powdered sugar (optional)
Used for a light glaze or dusting.
Directions
Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
In a mixing bowl, whisk together flour, baking powder, and salt.
In another bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and orange zest.
Alternate adding the dry ingredients and milk to the butter mixture, mixing gently. Stir in fresh orange juice until just combined.
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before adding a glaze made from powdered sugar and orange juice, if desired.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe yields approximately 8 servings.
Preparation time: 15 minutes
Baking time: 35–40 minutes
Cooling time: 30 minutes
Total time: About 1 hour 25 minutes
Storage/reheating
Store Orange Cake in an airtight container at room temperature for up to three days.
Refrigerate for up to five days if glazed. Bring to room temperature before serving for best flavor.
The cake can be frozen for up to two months. Wrap tightly and thaw before serving.
Variations and Customizations
Orange Cake can be easily adapted. For a richer version, substitute part of the milk with Greek yogurt.
I have experimented with adding a small amount of almond extract, which complemented the citrus flavor beautifully.
For a more intense orange profile, brush the warm cake with additional orange syrup made from juice and sugar.
You can also fold in poppy seeds for texture or add a layer of whipped cream between sliced layers for a celebratory cake.
For a lighter sweetness, reduce the glaze or serve the cake simply dusted with powdered sugar.
Nutrition and Dietary Info
Approximate values per serving (based on 8 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 340 kcal |
| Protein | 5 g |
| Carbohydrates | 48 g |
| Fat | 14 g |
| Saturated Fat | 8 g |
| Fiber | 1 g |
| Sugar | 30 g |
| Sodium | 190 mg |
Values may vary depending on ingredient brands and portion sizes.
Expert Tips & Customizations
Use Fresh Oranges
Fresh juice and zest provide the best flavor.
Do Not Overmix
Mix gently to maintain a tender crumb.
Zest Before Juicing
It is easier to zest whole oranges before squeezing.
Cool Before Glazing
Ensure the cake is fully cooled for clean glaze application.
FAQs
Can I use bottled orange juice?
Fresh juice is recommended for best flavor, but bottled can be used if necessary.
Can I make this into cupcakes?
Yes, adjust baking time to 18–22 minutes.
How do I make it more moist?
Brush with orange syrup after baking.
Can I reduce the sugar?
You can slightly reduce sugar without affecting structure significantly.
Is this cake suitable for layering?
Yes, bake in two pans for a layered cake.
Can I add chocolate chips?
Yes, dark chocolate pairs nicely with orange.
Conclusion
Orange Cake is a bright, refreshing dessert that highlights the natural sweetness and aroma of fresh citrus. Soft, moist, and adaptable, it is a reliable recipe for both everyday enjoyment and special occasions. With simple ingredients and bold flavor, this cake is sure to become a favorite in your kitchen.
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