Orange Cake
User Reviews
5
Orange Cake
Description
The Orange Cake recipe blends all-purpose flour, leavening agents, and salt with sugar and grated orange zest to infuse the batter with citrus aroma. Eggs are beaten with the orange-scented sugar until fluffy before incorporating olive oil, Greek yogurt, and fresh orange juice, which contribute to the cake's moist and tender texture. The batter is baked until a toothpick comes out clean, producing a light crumb with a subtle citrus tang.
While the cake cools, a smooth glaze is prepared by whisking powdered sugar with orange juice and vanilla extract, then drizzled over the cake for a sweet and tangy finish. This cake is best served at room temperature and pairs well with coffee or tea.
According to recipe notes, the cake stores well at room temperature in an airtight container for several days, or refrigerated for extended freshness. It can also be frozen tightly wrapped for up to three months and thawed before serving. Garnishing with fresh orange slices adds a fresh decorative touch if desired.
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cup sugar
- 1 orange zested
- 3 egg at room temperature
- ¼ cup olive oil
- ¾ cup Greek yogurt at room temperature
- ⅓ cup orange juice
Orange Glaze
- 2 tablespoons orange juice
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Prepare the cake pan by lining the bottom with a round piece of parchment paper and lightly greasing the sides.
- In a mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, add the sugar and orange zest and use your fingers to massage together until it becomes moist. Add eggs to the sugar mixture and beat together on medium-high speed until light and fluffy.
- Lower the speed to medium-low, then add oil, yogurt, and orange juice to the foamy egg mixture. Mix until well combined.
- Add the dry mixture to the wet mixture and mix on low speed until just combined. Avoid overmixing.
- Transfer to the prepared cake pan. Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the pan for about 20 minutes.
- While the cake is cooling, whisk together orange juice, powdered sugar, and vanilla for the glaze until smooth.
- Transfer the cake to a wire rack, peeling off the parchment paper. Place the rack on top of a parchment-lined baking sheet.
- Slowly pour orange glaze over the warm cake. If needed, use the back of a spoon to spread the glaze.
Notes
- Store the cooled cake in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- Freeze tightly wrapped for up to 3 months; thaw in the fridge overnight or at room temperature for a few hours before serving.
- Optional: garnish with fresh orange slices after thawing for added presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 379kcal | 19% |
| Carbohydrates | 68g | 23% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 62mg | 21% |
| Sodium | 191mg | 8% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 116IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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