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Orange Cake: fresh orange cake — Baking recipe | AfoodrinkBaking

Orange Cake

This tender orange cake is bright with fresh zest and juice, then finished with a thin orange glaze. It is simple enough for a weekend bake and pretty enough to serve after dinner.

Total time
55 min
Yield
10 slices
Difficulty
Easy

Prep 20mCook 35mBaking

Orange cake is a cheerful bake for the months when citrus is at its sweetest, but it works any time you want a sunny dessert without a lot of fuss. Fresh orange zest gives the cake its strongest flavor, while orange juice keeps the crumb soft and fragrant.

This version uses oil instead of butter, so there is no creaming step and the cake stays moist for days. A little plain Greek yogurt adds tenderness and a light tang that balances the sweet glaze.

Serve it plain with tea, dress it up with berries, or add a spoonful of whipped cream for a simple dessert plate.

01What you'll need

Ingredients

12 items · 10 slices

  • 1 1/2 cups (180 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 3/4 cup (150 g) granulated sugar
  • 2 tablespoons finely grated orange zest, from about 2 large oranges
  • 2 large eggs, at room temperature
  • 1/2 cup (120 g) plain whole-milk Greek yogurt, at room temperature
  • 1/2 cup neutral oil, such as canola or vegetable oil
  • 1/2 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 3/4 cup (90 g) powdered sugar
  • 2 tablespoons fresh orange juice, for the glaze

02How to make it

Step-by-step

  1. 1. Heat the oven

    Heat the oven to 350°F. Line the bottom of an 8-inch round cake pan with parchment paper. Lightly grease the sides so the cake releases cleanly.

  2. 2. Mix the dry ingredients

    In a medium bowl, whisk together the flour, baking powder, and salt. Whisking spreads the baking powder evenly, which helps the cake rise in a steady way.

  3. 3. Rub the zest into the sugar

    Put the granulated sugar and orange zest in a large bowl. Rub them together with your fingertips for about 30 seconds, until the sugar smells very orange. This releases the flavorful oils from the zest.

  4. 4. Whisk the wet ingredients

    Add the eggs to the orange sugar and whisk until smooth. Whisk in the yogurt, oil, 1/2 cup orange juice, and vanilla until the mixture looks even.

  5. 5. Make the batter

    Add the flour mixture to the wet mixture. Stir gently with a spatula just until no dry streaks remain. Do not beat the batter; overmixing can make the cake tough.

  6. 6. Bake the cake

    Scrape the batter into the prepared pan and smooth the top. Bake for 32 to 38 minutes, until the top springs back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.

  7. 7. Cool the cake

    Let the cake cool in the pan for 15 minutes. Run a thin knife around the edge, turn it out onto a rack, remove the parchment, and let it cool completely before glazing.

  8. 8. Glaze and serve

    Whisk the powdered sugar with 2 tablespoons orange juice until smooth. Spoon the glaze over the cooled cake and let it set for 10 to 15 minutes before slicing.

03From our kitchen

Cook's tips

  • Make it ahead: Bake the cake one day ahead, cool it completely, and store it covered at room temperature. Glaze it a few hours before serving for the neatest finish.
  • Storage: Keep the glazed cake covered at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days, but bring slices to room temperature before serving for the softest texture.
  • Freezing: Freeze the unglazed cake, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator, then glaze after it comes to room temperature.
  • Orange swap: Navel oranges, Cara Cara oranges, or blood oranges all work well. Blood orange juice may tint the glaze pale pink.
  • Yogurt swap: Sour cream can replace the Greek yogurt in the same amount. For a lighter texture, avoid fat-free yogurt, which can make the crumb a little drier.
  • Glaze thickness: If the glaze is too thick, add orange juice 1 teaspoon at a time. If it is too thin, whisk in more powdered sugar 1 tablespoon at a time.

Cook's note

For the clearest orange flavor, zest the oranges before juicing them. Use only the colored outer peel and avoid the white pith underneath, which can taste bitter.

04Frequently asked

Questions & answers

Can I make this orange cake in a loaf pan?

Yes. Use a 9-by-5-inch loaf pan and bake at 350°F for about 45 to 55 minutes. Start checking at 45 minutes because pan material and oven temperature can change the timing.

Can I use bottled orange juice?

Fresh orange juice gives a brighter flavor, especially in the glaze. Bottled juice will work in the batter, but try to use fresh juice for the glaze if you can.

Why did my cake sink in the middle?

The cake may have needed a few more minutes in the oven, or the batter may have been overmixed. Bake until a toothpick comes out clean or with a few moist crumbs, and stir the flour in gently.

Can I skip the glaze?

Yes. The cake is sweet enough to serve plain. You can dust it with powdered sugar instead, or serve it with sliced oranges and whipped cream.

Can I make this cake dairy-free?

You can try an unsweetened dairy-free yogurt in place of the Greek yogurt. Choose one with some fat, such as coconut or almond yogurt, for a softer crumb.

05Per serving

Nutrition facts

Nutrition Facts

10 slices

Amount per serving

Calories290

% Daily Value*

Total Fat13 g
17%
Saturated Fat1.5 g
8%
Cholesterol39 mg
13%
Sodium208 mg
9%
Total Carbohydrate40 g
15%
Dietary Fiber1 g
4%
Total Sugars26 g
Protein4 g
8%
Vitamin D0.2 mcg
1%
Calcium65 mg
5%
Iron1.2 mg
7%
Potassium83 mg
2%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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