orange cake

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This Moist Orange Cake is soft, fluffy, and bursting with fresh citrus flavor. Made with real orange juice and zest, it’s topped with a sweet orange glaze that keeps every bite moist and delicious. Perfect for breakfa

Recipe Details

  • Prep Time: 20 minutes
  • Bake Time: 40–50 minutes
  • Total Time: 1 hour 10 minutes
  • Servings: 10–12

Ingredients

For the Cake

  • 2½ cups (315 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (120 ml) vegetable oil
  • ½ cup (115 g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 tablespoon fresh orange zest
  • 1 cup (240 ml) fresh orange juice
  • 1 teaspoon vanilla extract
  • ½ cup (120 g) plain yogurt or sour cream

For the Orange Glaze

  • 1½ cups (180 g) powdered sugar
  • 3–4 tablespoons fresh orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon melted butter (optional, for extra shine)

Instructions

Step 1: Prepare the Oven

  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9-inch round cake pan, loaf pan, or Bundt pan.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

  • Flour
  • Baking powder
  • Baking soda
  • Salt

Set aside.

Step 3: Cream the Butter and Sugar

In a large bowl:

  1. Beat the softened butter, oil, and sugar until light and fluffy (about 3–4 minutes).
  2. Add the eggs one at a time, beating well after each addition.
  3. Mix in the vanilla extract and orange zest.

Step 4: Combine the Batter

  1. Add one-third of the dry ingredients.
  2. Mix in half of the orange juice and yogurt.
  3. Repeat, ending with the remaining dry ingredients.
  4. Stir just until combined—do not overmix.

Step 5: Bake

  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool

  • Let the cake cool in the pan for 10 minutes.
  • Transfer to a wire rack and cool completely.

Step 7: Make the Orange Glaze

  1. Whisk together the powdered sugar, orange juice, orange zest, and melted butter (if using).
  2. Adjust the consistency by adding more orange juice or powdered sugar as needed.
  3. Drizzle over the cooled cake and let it set for 10–15 minutes.

Serving Suggestions

Serve with:

  • Fresh orange slices
  • Whipped cream
  • Vanilla ice cream
  • Fresh berries
  • A cup of tea or coffee

Tips for the Best Orange Cake

  • Use freshly squeezed orange juice for the brightest flavor.
  • Finely grate only the orange-colored part of the peel to avoid bitterness.
  • Bring eggs and dairy to room temperature before mixing.
  • Avoid overmixing the batter to keep the cake soft and tender.
  • Brush the warm cake with a little orange juice for extra moisture before glazing.

Delicious Variations

Chocolate Orange Cake

Fold in 1 cup chocolate chips or drizzle melted dark chocolate over the glazed cake.

Orange Almond Cake

Replace ½ cup of the flour with almond flour for a richer texture.

Cranberry Orange Cake

Fold 1 cup fresh or dried cranberries into the batter.

Orange Coconut Cake

Add ½ cup shredded coconut to the batter and sprinkle some over the glaze.

Lemon-Orange Cake

Use half lemon juice and half orange juice for a refreshing citrus twist.

Storage

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Keeps well for up to 5 days.
  • Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight before serving.

Nutrition (Approximate Per Serving)

  • Calories: 340
  • Carbohydrates: 45 g
  • Protein: 5 g
  • Fat: 16 g
  • Saturated Fat: 6 g
  • Cholesterol: 65 mg
  • Sodium: 180 mg
  • Fiber: 1 g
  • Sugar: 28 g

Why You’ll Love This Recipe

  • Soft, moist, and full of fresh orange flavor.
  • Easy to make with simple pantry ingredients.
  • Perfect for breakfast, brunch, afternoon tea, or dessert.
  • The tangy orange glaze adds a beautiful finish and extra burst of citrus.

st, afternoon tea, or dessert!

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