This orange cake is bursting with bright flavors thanks to using orange juice, zest and orange glaze. All you need is a bowl, whisk and 10 minutes active time. Be sure to read through.
Table of contents
A favorite tea time cake, that I've always relied on when I have unexpected guests. Finished off with a simple orange sugar glaze and ribbons of whipped cream for an elegant look. If you are looking for a more complex flavor profile, try this saffron infused orange cake, you will love it.
Why This Recipe Works
This cake is a savior as it is very simple dump and mix kind of cakes. Make it in a loaf pan or a round cake pan the choice in yours. I've made this cake in several occasions before and it never failed me, much like this marble chocolate cake.
Keeping the spirit of simplicity, I finished off the cake with simple orange sugar glaze and some orange slices. You can use this light cream cheese and yogurt frosting if you would like to.
Ingredients
Recipe Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- In a large mixing bowl, combine all wet cake ingredients and sugar.
- Mix everything well with a whisk.
- Sift flour and baking powder over the wet ingredients.
- Mix well using the whisk.
- Pour into a prepared loaf pan and bake until done. Take out and let it cool donw on a wire rack.
- In a small bowl, combine powdered sugar and orange juice then pour the glaze over the cake. Garnish with some whipped cream ribbons and orange slices.
Expert Tips
- I used to use 1/2 cup oil and 1/4 cup sour cream in making this recipe. Sour cream adds richness and moistness to the cake. But, many of you expressed that they do not usually use sour cream so I've made it entirely with oil.
- Oils to use, I actually used to make this cake with canola or vegetable oil. Looking for a healthier options I used avocado oil this time, this is healthier but for sure not the most economical one. I do not recommend using extra version olive oil or coconut oil as they both will affect the taste of the cake.
- You can use butter instead of oil, cake will still be tasty but not as moist.
- This cake keeps well on the counter for 3 days, in the fridge for 10 days and can be frozen for up to 2 months. If you decided to make a cream cheese frosting then you'll have to refrigerate the cake.
Variations
Change cake topping and you will have a new cake each time. Try topping your cake with crushed nuts like pistachios or almond slices. Try some fresh edible flowers especially in spring. Candied orange peel or simply dust with some powdered sugar.
More Recipes From the Blog
I've been making this cake on several occasions and it served me well. I served it plain, dusted with powdered sugar, made a simple orange sugar glaze or this cream cheese yogurt frosting. It is so good in all forms.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Orange Loaf Cake
Ingredients
For the cake:
- 3 Eggs
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar (160g)
- 3/4 cup oil (175ml)
- 1 cup of orange juice (235ml)
- 1-2 Tablespoon orange zest
- 2 cups all purpose flour (270g)
- 2 teaspoons baking powder
Icing:
- 1/2 cup powdered sugar, sifted (50g)
- 2-4 Tablespoons orange juice
Instructions
- Preheat oven to 350F.
- In a deep bowl, add the first 6 ingredients and whisk to combine.
- Sift flour and baking powder over the wet ingredients.
- Whisk until smooth.
- Pour batter into a prepared loaf pan.
- Bake in the middle rack for 40 - 50 minutes until toothpick inserted in the center comes out clean.
- Let it cool completely.
Make the glaze:
- Place ingredients in a bowl and whisk until smooth.
- Place the cake on a rack then place on a baking sheet.
- Pour glaze over the cake and decorate with some orange slices.
Notes
- I used to use 1/2 cup oil and 1/4 cup sour cream in making this recipe. Sour cream adds richness and moistness to the cake. But, many of you expressed that they do not usually use sour cream so I've made it entirely with oil.
- Oils to use, I actually used to make this cake with canola or vegetable oil. Looking for a healthier option I used avocado oil this time, this is healthier but for sure not the most economical one. I do not recommend using extra version olive oil or coconut oil as they both will affect the taste of the cake.
- You can use butter instead of oil, cake will still be tasty but not as moist.
- The glaze here is more of a light syrup consistency and not as thick because we did not appreciate a thicker one. You can double the powdered sugar in the glaze to get a thicker consistency.
- I added some whipping cream white ribbons on the cake just for extra decorations. You do not need to do this.
- This cake keeps well on the counter for 3 days, in the fridge for 10 days and can be frozen for up to 2 months. If you decided to make a cream cheese frosting then you'll have to refrigerate the cake.
Nutrition
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First published Dec 17, 2014 . Last updated March 1, 2021 with important tips, clear step by step instructions and readability.
Such a great cake! Reminds me of one my mom used to make, although this is more moist and luscious. Good stuff -- thanks.
I tried your orange cake recipe today Amira, loved the texture and flavor of the cake:) Thanks for the wonderful recipe.
This sounds so fresh and light, Amira - I'm actually going to try it with Lemons, as I've got several left over just now and can't resist this recipe!
Your photos are so beautiful, too.
Emma 🙂
So easy and so good! Even though some 'feathers were ruffled', I found the above discussion to be useful. Happy holidays to you Amira!
Disagreeing is always good and beneficial. I know our taste buds are different, I'm just very amazed that it turned out dense .. I wish I would have been there to help.
Citrus flavored cakes are my favorite. I LOVE them 😀