Simple Glazed Orange Cake
User Reviews
5
Simple Glazed Orange Cake
Description
This cake is made by combining all-purpose or pastry flour with baking powder, salt, and sugar. Butter is cut into the flour mixture to create crumbs before adding orange zest for a fresh citrus aroma. The wet ingredients of eggs, vanilla, and milk are whisked together then added to the dry ingredients and mixed just until combined to avoid toughening.
Baked in a greased bundt pan at 350°F, the cake develops a golden crust and stays moist inside. Doneness is confirmed by a toothpick test. After cooling completely, a glaze made by whisking powdered sugar with orange juice and cream is spread on top. An alternate syrup glaze made by boiling sugar and fresh orange juice adds a glossy, sticky finish.
The cake pairs well with coffee and can be served plain or frosted. It should be kept at room temperature in a sealed container for up to three days or frozen wrapped tightly for up to two months. Thaw frozen cake in the refrigerator before serving to maintain texture.
Ingredients
ORANGE CAKE
- 2¼ cups all-purpose flour or cake/pastry flour
- 1½ teaspoons baking powder
- 1 pinch salt if using unsalted butter add ¼ teaspoon salt
- 1 cup granulated sugar
- ¾ cup butter
- 1-2 tablespoons orange zest
- 3 large egg room temperature
- 1 teaspoon vanilla
- ¾ cups milk room temperature
ORANGE GLAZE
- 1 cup powdered sugar aka icing sugar
- 1-2 tablespoon orange juice
- 1-2 tablespoons cream
ORANGE SYRUP GLAZE
- 2 tablespoons sugar
- 2 tablespoons orange fresh
Instructions
- Pre-heat oven to 350°, grease and flour an 8 or 9 inch bundt pan.
ORANGE CAKE
- In a large bowl whisk together the flour, baking powder, salt and sugar, add butter and cut in until mixture resembles coarse crumbs, then stir in the zest.
- In a medium bowl with a fork or whisk beat together the eggs, vanilla and milk, then pour into the dry ingredients and stir together until just moist (do not over stir, about 18 stirs). (If you like more orange flavour add the juice of half an orange).
- Pour into prepared bundt pan and bake for approximately 40-60 minutes. Check for doneness with a toothpick. Let cool completely before adding the glaze. Enjoy!
ORANGE GLAZE
- In a small bowl whisk together until smooth the icing sugar, juice and milk or cream (If you like it thicker add more sugar).
ORANGE SYRUP GLAZE
- In a small pot add the orange juice and sugar, over medium heat stirring constantly bring to a boil until thickened. With a pastry brush, brush syrup over the top of the cake.
Notes
- Bring all ingredients to room temperature before mixing; remove from fridge 30-45 minutes prior.
- For a lighter texture, substitute two tablespoons of all-purpose flour with cornstarch, sifting together before use.
- Store unfrosted cake at room temperature wrapped or in a container for up to three days.
- For longer storage, wrap cooled cake tightly and freeze up to two months; thaw in refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 140mg | 6% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 573IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
| Phosphorus | 126mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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