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This Orange Cake is a burst of citrusy goodness that brightens up any day. Made with fresh orange juice and zest, it’s soft, tender, and packed with vibrant flavor. Topped with a tangy orange glaze, it’s the perfect balance of sweet and zesty. And the best part? It’s so simple to make, you’ll want to bake it again and again.
Before You Start
- Use Fresh Oranges: Freshly squeezed orange juice and zest are the key to the bold citrus flavor in this cake. Store-bought juice just won’t give you the same brightness.
- Zest Before Juicing: Always zest your oranges before cutting and juicing them. It’s much easier to do when the oranges are whole.
- Measure Flour Correctly: Scoop your flour into the measuring cup and level it off with a knife. Packing it too tightly can make the cake dense.
- Don’t Overmix the Batter: Mix just until the dry ingredients are combined with the wet ones. Overmixing can result in a tough cake.
- Prep Your Pan: Grease the pan well and line it with parchment paper. The overhang will help you lift the cake out easily once it’s baked.
- Adjust Glaze Consistency: For a thicker glaze, use less orange juice. If you like a thinner drizzle, add a little more juice a teaspoon at a time.
- Check for Doneness: Every oven bakes a little differently, so start checking your cake a few minutes before the baking time is up. A toothpick inserted in the center should come out clean.
Ingredients You’ll Need
- Flour: All purpose white flour will work great!
- Baking Powder: Make sure it’s fresh—expired baking powder won’t do the job.
- Salt: Just a pinch to balance the sweetness and enhance the citrus flavor. Don’t skip it, even if it seems like a tiny detail.
- Vegetable Oil: Keeps the cake moist without adding any competing flavors. If you’re out, melted butter or even light olive oil works as a substitute, but vegetable oil gives the best texture.
- Granulated Sugar: You could use coconut sugar or a sugar substitute, but the flavor and texture might change a bit.
- Eggs: You’ll need 3 large eggs to bind everything together and add richness.
- Orange Zest: This is where the intense orange flavor comes from. Freshly grated zest is essential—don’t even think about skipping this!
- Fresh Orange Juice: Adds moisture and a natural citrusy tang. Freshly squeezed is the way to go, but if you must, a high-quality store-bought juice could work. Just make sure it’s 100% juice with no added sugar.
- Vanilla Extract: Adds a subtle warmth and complements the orange flavor beautifully. If you’re out of vanilla, almond extract could work, but use less (it’s strong!).
Start by preheating your oven to 350°F. While it’s heating up, grease a 9×5-inch loaf pan and line it with parchment paper. Let the parchment hang over the sides—it’ll make lifting the cake out so much easier later.
In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, grab your electric mixer and beat the eggs, vegetable oil, orange juice and granulated sugar until well combined. Mix in the orange zest and vanilla extract until fully incorporated.
Now combine the wet ingredients with the flour mixture and whisk until everything is well incorporated. Do not overmix, mix only until you no longer see flour bits in the batter. Overmixing can make the cake dense, and we want it nice and tender.
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Pop it into the oven and bake for 50–60 minutes. Around the 50-minute mark, start checking with a toothpick. Insert it into the center—if it comes out clean, your cake is ready. If the top starts browning too quickly, loosely cover it with foil for the last 15 minutes.
While the cake is baking, make your orange glaze. In a small bowl, whisk together the powdered sugar and orange juice until smooth. If it’s too thick, add a little more orange juice, one teaspoon at a time. Want extra orange flavor? Stir in a bit of orange zest.
Once the cake is out of the oven, let it cool in the pan for about 15 minutes. Use the parchment overhang to lift it out and place it on a wire rack. While it’s still warm, drizzle the glaze over the top and let it run down the sides. Let the cake cool completely before slicing. Now grab a plate and enjoy!
Frequently Asked Questions
Can I use bottled orange juice instead of fresh?
Freshly squeezed orange juice gives the cake its vibrant flavor, but bottled juice will work in a pinch. Just make sure it’s 100% orange juice with no added sugar.
How do I store leftovers?
Store the cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, keep it in the refrigerator for up to a week.
Can I freeze this cake?
Yes! Wrap the cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Let it thaw at room temperature before serving.
Why is my cake dense?
Overmixing the batter can cause the cake to turn out dense. Mix just until the ingredients are combined to keep it light and tender.
More Delicious Cake Recipes
- German Chocolate Cake
- Opera Cake
- Condensed Milk Pound Cake
- Harvey Wallbanger Cake
- Lemon Blueberry Yogurt Loaf
Orange Cake
Equipment
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 1 teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 1 cup granulated sugar
- ¾ cup orange juice freshly squeezed
- zest of 3 oranges
- 2 teaspoons pure vanilla extract
For the Orange Glaze:
- 1½ cups powdered sugar
- 3–4 tablespoons orange juice freshly squeezed
- zest of 1 orange optional, for extra flavor
Instructions
- Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to beat eggs, vegetable oil, orange juice and granulated sugar until well combined. Mix in the orange zest and vanilla extract until fully incorporated.
- Pour the wet mixture into the flour mixture and whisk until incorporated. Do not overmix to keep the cake tender.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake is browning too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking.
- While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and 3 tablespoons of orange juice until smooth. Add more orange juice if the glaze is too thick or more powdered sugar if it's too thin. Stir in the orange zest if desired for extra flavor.
- Allow the cake to cool in the pan for about 15 minutes. Use the parchment paper overhang to lift the cake out of the pan and place it on a wire rack.
- While the cake is still warm, drizzle the orange glaze over the top, letting it run down the sides.
- Let the glazed cake cool completely before slicing. Slice and enjoy!
Tips & Notes:
- Use fresh orange juice and zest for the best flavor. It’s worth the extra step!
- If the top starts browning too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
