Orange Poke Cake with Honey-Orange Glaze
User Reviews
4.7
Orange Poke Cake with Honey-Orange Glaze
Description
The Orange Poke Cake with Honey-Orange Glaze begins with a batter made from all-purpose flour, sugar, baking powder, orange zest, egg, buttermilk, sour cream, orange juice, canola oil, and orange extract. The mixture is baked in an 8-by-8-inch pan until set and lightly golden. Once cooled slightly, the surface is pierced multiple times with a fork, allowing the glaze to soak in thoroughly.
The glaze is prepared by gently heating orange juice, honey, and butter, then mixing in powdered sugar and additional orange zest to achieve a silky, sweet citrus topping. Pouring this glaze over the pierced cake ensures moisture and flavor permeate the crumb, enhancing the cake’s texture and taste.
This cake stores well at room temperature for several days and can be frozen for extended storage, making it suitable for make-ahead dessert options. Its balance of sweet and tangy orange flavor pairs well with tea or coffee.
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 egg large
- ½ cup buttermilk
- ⅓ cup sour cream lite is okay or plain Greek yogurt
- ¼ cup orange juice
- ¼ cup canola oil or vegetable oil
- 2 teaspoons orange extract vanilla extract may be substituted
Honey-Orange Glaze
- ¼ cup orange juice
- 3 tablespoons honey
- 1 tablespoon butter unsalted
- powdered sugar or as necessary for consistency, about 2 to 2 1/2 cups, confectioners' sugar
- 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.
Notes
- Store the cake airtight at room temperature for up to 5 days to maintain freshness.
- The cake can be frozen for up to 6 months; thaw before serving.
- Poking the cake thoroughly before glazing helps the flavors soak evenly for a moist texture.
- Orange extract can be swapped for vanilla extract if preferred for a milder citrus note.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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