Orange Cake
User Reviews
5
Orange Cake
Description
The Orange Cake recipe uses a packaged yellow cake mix combined with instant lemon pudding mix to enhance moisture and texture. The batter incorporates freshly squeezed orange juice and lemon extract, creating a balanced citrus profile. Beating the batter thoroughly ensures lightness and helps incorporate the ingredients uniformly.
The cake is baked in a greased and floured bundt pan at a moderate oven temperature until a tester comes out clean, signaling doneness without overbaking. After cooling, a glaze made from sugar, orange juice, butter, and orange zest is warmed and poured over the cake, soaking in partially and leaving some glaze visible for added sweetness and aroma.
This cake can be served as a dessert or with tea, showcasing bright citrus flavors balanced by a buttery glaze. The glaze can be spooned over the slices for extra moisture. Adapted from a reliable source, this recipe provides a flavorful cake with a fine crumb and fresh glaze.
Ingredients
Cake:
- 1 yellow cake mix 15.25 oz package
- 1 instant lemon pudding mix 3.5 oz package
- 3/4 cup orange juice
- 1/2 cup vegetable oil
- 4 egg
- 1 teaspoon lemon extract
Glaze:
- 2/3 cup sugar
- 1/3 cup orange juice
- 1/4 cup butter
- 1 teaspoon orange zest
Instructions
- Preheat the oven to 325ºF. Grease and flour a 10-inch bundt pan.
- In a large bowl, combine the cake mix and the pudding mix. Add the orange juice, vegetable oil, eggs, and lemon extract. Beat on low speed until combined. Scrape the sides of the bowl, then beat on medium speed for 4 minutes. Pour the batter into the prepared pan.
- Bake in the preheated oven for 45-60 minutes, or until a tester inserted in the center comes out clean. Let the cake cool for 10 minutes, then turn out onto a serving dish. Allow to cool completely.
- Place a small saucepan over medium heat. Add the sugar, orange juice and butter and cook until the butter is melted. Once melted, cook for 2 minutes then remove from the heat. Stir in the orange zest.
- Slowly pour the glaze over the cooled cake. (There will be some extra glaze that doesn’t soak into the cake. I like to take a spoon and spoon the excess glaze over the cake.)
Notes
- This recipe combines boxed yellow cake mix with instant lemon pudding to create a moist, tender texture.
- The orange glaze should be poured slowly over the cooled cake to allow absorption while leaving some at the surface.
- Use fresh orange juice and zest for best citrus flavor in both cake and glaze.
- The cake is baked in a bundt pan and requires cooling before glazing for optimal results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 273kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Trans Fat | 0g | 0% |
| Cholesterol | 54mg | 18% |
| Sodium | 271mg | 11% |
| Fiber | 0g | 0% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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