Fresh, vibrant citrus flavor Soft and moist texture Simple pantry ingredients Perfect for dessert, brunch, or afternoon tea Easy to customize with glaze or frosting Great make-ahead cake
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour granulated sugar baking powder salt orange zest fresh orange juice eggs unsalted butter, melted milk vanilla extract
Optional orange glaze:
powdered sugar fresh orange juice orange zest
Directions
Preheat the oven to 350°F (175°C). Grease and flour a cake pan or loaf pan.
In a large bowl, whisk together flour, baking powder, salt, and orange zest.
In a separate bowl, whisk sugar and eggs until light and slightly fluffy.
Add melted butter, orange juice, milk, and vanilla extract to the egg mixture. Mix until combined.
Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
For the glaze:
Whisk powdered sugar with orange juice until smooth and pourable.
Drizzle over the cooled cake and let set before slicing.
Servings and timing
Servings: 8–10 servings
Prep time: 15 minutes Cook time: 35–45 minutes Total time: Approximately 55–60 minutes
Variations
Add poppy seeds for a citrus poppy seed version. Substitute part of the flour with almond flour for a subtle nutty flavor. Use blood oranges for a deeper color and flavor. Add a layer of cream cheese frosting instead of glaze. Fold in chocolate chips for a chocolate-orange twist. Bake in cupcake tins for individual portions.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Bring refrigerated cake to room temperature before serving for best texture.
The cake can be frozen (without glaze) for up to 2 months. Wrap tightly in plastic wrap and store in a freezer-safe container. Thaw overnight at room temperature before glazing and serving.
FAQs
Can I use bottled orange juice?
Fresh orange juice is recommended for the best flavor, but bottled can be used if needed.
How do I make the cake extra moist?
Do not overbake, and measure ingredients carefully to maintain the correct balance.
Can I use oil instead of butter?
Yes, vegetable oil can be substituted for a slightly softer crumb.
What pan works best?
A loaf pan, round cake pan, or bundt pan all work well. Adjust baking time as needed.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar, though it may affect sweetness and texture.
Why is my cake dense?
Overmixing the batter or using too much flour can result in a dense texture.
Can I make this cake dairy-free?
Yes, substitute dairy-free milk and use oil instead of butter.
How do I intensify the orange flavor?
Add extra zest or a small amount of orange extract.
Can I make it gluten-free?
Use a 1:1 gluten-free baking flour substitute.
Is this cake suitable for layering?
Yes, double the recipe and bake in two round pans for a layered orange cake.
Conclusion
Orange Cake is a beautifully simple dessert that celebrates the fresh, vibrant flavor of citrus. With its tender crumb and bright orange notes, it’s a versatile recipe that works for casual gatherings, special occasions, or everyday indulgence.
This Orange Cake is soft, moist, and bursting with fresh citrus flavor from real orange zest and juice. Perfectly balanced between sweet and tangy, this easy homemade orange cake is ideal for dessert, brunch, or afternoon tea. Serve it plain, dusted with powdered sugar, or topped with a bright orange glaze for a refreshing treat everyone will love.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon orange zest
½ cup fresh orange juice
3 large eggs
½ cup unsalted butter, melted
½ cup milk
1 teaspoon vanilla extract
Optional Orange Glaze:
1 cup powdered sugar
2–3 tablespoons fresh orange juice
½ teaspoon orange zest
Instructions
Preheat oven to 350°F (175°C). Grease and flour a loaf pan, 9-inch round pan, or bundt pan.
In a large bowl, whisk together flour, baking powder, salt, and orange zest.
In a separate bowl, whisk sugar and eggs until light and slightly fluffy.
Add melted butter, orange juice, milk, and vanilla extract to the egg mixture. Mix until smooth.
Gradually fold dry ingredients into wet ingredients until just combined. Do not overmix.
Pour batter into prepared pan and smooth the top.
Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
For the Glaze:
Whisk powdered sugar with orange juice until smooth and pourable.
Drizzle over cooled cake and allow to set before slicing.
Notes
Use freshly squeezed orange juice for the brightest flavor.Avoid overmixing to maintain a tender crumb.Add poppy seeds for a citrus poppy seed variation.Substitute part of the flour with almond flour for a subtle nutty flavor.Blood oranges create a beautiful color variation.The cake freezes best without glaze; add glaze after thawing.
