Orange Cake

This Orange Cake recipe packs a big citrus punch with plenty of orange zest, juice, and liqueur. Fragrant and dense, this loaf cake is topped with a gorgeous orange glaze for extra flavor.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: orange cake, orange cake recipe, orange loaf cake

Servings: servings

Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

For the cake:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon sea salt
1 cup unsalted butter, softened at room temperature
1 cup granulated sugar
4 tablespoons orange zest
3 large eggs, at room temperature
1 egg yolk
½ cup buttermilk
3 tablespoons orange juice
1 tablespoon orange liqueur
1 teaspoon vanilla bean paste, or pure vanilla extract
1 cup orange juice, for soaking the cake before glazing

Orange glaze:

1 cup powdered sugar
3 tablespoons freshly squeezed orange juice

Instructions

For the Cake

Preheat the oven to 350°F. Grease an 8x4-inch loaf pan with butter and dust it with flour. Set aside.
In a medium-sized bowl, sift together the all-purpose flour, baking powder, and sea salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and orange zest until light and fluffy. This process should take approximately 4 to 5 minutes.
Reduce the speed of the electric mixer to a low and add the eggs, one by one, beating well after each addition.
Then, add the buttermilk, orange juice, orange liqueur, and vanilla; continue to mix until incorporated.
Gradually add the sifted dry ingredients to the wet mixture, mixing well with a spatula or an electric mixer on low speed to get a nice, smooth mixture. Be careful not to overmix to maintain the cake's light texture.
Pour the batter into the greased loaf pan, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.
Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
Once the cake is baked and out of the oven, but it's still warm, use a toothpick or skewer to poke holes over the whole top surface. Slowly drizzle the fresh orange juice over the cake, then transfer the cake from the loaf pan to a wire rack to cool completely.

For the Orange Glaze

Strain the freshly squeezed orange juice through a sieve to remove any pulp.
In a separate bowl, sift the icing sugar. Gradually add the orange juice to the icing sugar, spoon by spoon, stirring thoroughly between each addition. Stir until well combined, achieving a smooth glaze.
Once the cake has cooled completely, drizzle the orange glaze over the top, allowing it to cascade down the sides.
Optional: Decorate with fresh sliced oranges, fresh blueberries, sprig of rosemary, etc.
Cut and Serve.

Notes

Room-Temperature Ingredients: For a smooth batter, use room-temperature butter, eggs, and buttermilk.
Sift Powdered Sugar: To get a lump-free glaze, sift the powdered sugar before adding orange juice.
Fresh Orange Juice: If possible, use freshly squeezed juice for the best flavor, though store-bought is okay to use.
Avoid Overmixing: Mix just until the batter is smooth and streak-free to prevent a rubbery texture.
Make Ahead: Bake the cake in advance and store it covered in the fridge. Serve at room temperature.
Experiment with Citrus: Try lemon, lime, blood orange, or tangerine instead of orange.
Storage Tips: Store the cake covered at room temperature for 2 days or refrigerate for up to 7 days. Freeze the whole loaf or slices, wrapped in plastic and foil, for up to 3 months. Thaw in the fridge before serving.

Nutrition