Orange Poke Cake with Honey-Orange Glaze
User Reviews
4.7
69 reviews
Excellent
Orange Poke Cake with Honey-Orange Glaze
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🧡🍰🙌 BOLD orange flavor in this EASY, 100% from scratch, no mixer poke cake! Orange juice, orange extract, and orange zest create a bold, delicious flavor and soft texture you'll love!
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Ingredients
Orange Cake
- 1 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon orange zest
- 1 large egg
- ½ cup buttermilk
- ⅓ cup sour cream lite is okay or plain Greek yogurt
- ¼ cup orange juice
- ¼ cup canola or vegetable oil
- 2 teaspoons orange extract vanilla extract may be substituted
Honey-Orange Glaze
- ¼ cup orange juice
- 3 tablespoons honey
- 1 tablespoon unsalted butter
- about 2 to 2 1/2 cups confectioners' sugar or as necessary for consistency
- 1 to 3 teaspoons orange zest or to taste
Instructions
Make the Cake:
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a large bowl, add the flour, granulated sugar, baking powder, salt, and whisk to combine.
- Whisk in the orange zest; set aside.
- To a separate medium bowl, add the egg, buttermilk, sour cream, orange juice, oil, orange extract, and whisk to combine.
- Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
- Turn batter out into prepared pan and bake for about 27 to 30 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Using a fork, stab the cake about 50 times, making small holes all over the cake.
- Place pan on a wire rack and allow cake to cool. While cake cools, make the glaze.
Make the Glaze:
- To a medium microwave-safe bowl, add the orange juice, honey, butter, and heat for about 1 minute, or until butter has melted and mixture is just beginning to show signs of boiling.
- Add the confectioners' sugar and whisk until smooth. If necessary, add additional sugar to reach desired glaze consistency; glaze should be easily pourable.
- Slowly and evenly pour glaze over cake (cake doesn’t have to be fully cooled), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place. Glaze will soak into the holes as time passes.
- Evenly sprinkle with the orange zest and allow cake to cool in pan uncovered for at least 1 hour (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up, although this is a soft glaze that doesn't ever fully harden because of the honey.
Equipments used:
Notes
- Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
- Adapted from Lemon Buttermilk Cake with Lemon Glaze.
Nutrition Information
Show Details
Serving
1serving
Calories
478kcal
(24%)
Carbohydrates
100g
(33%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Cholesterol
25mg
(8%)
Sodium
265mg
(11%)
Fiber
1g
(4%)
Sugar
84g
(168%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 478kcal | 24% |
| Carbohydrates | 100g | 33% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 25mg | 8% |
| Sodium | 265mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 84g | 168% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
69 reviews
Excellent
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