Orange Cake

Why You’ll Love Orange Cake Recipe

I like this recipe because it delivers bold orange flavor without being complicated. I enjoy how the butter and eggs create a rich crumb while the citrus keeps everything fresh and balanced. This is the kind of cake I make for afternoon coffee, casual gatherings, or whenever I’m craving something citrus-forward and homemade.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the cake:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon sea salt
1 cup unsalted butter,, softened at room temperature
1 cup granulated sugar
4 tablespoons orange zest
3 large eggs,, at room temperature
1 egg yolk
½ cup buttermilk
3 tablespoons orange juice
1 tablespoon orange liqueur
1 teaspoon vanilla bean paste,, or pure vanilla extract
1 cup orange juice,, for soaking the cake before glazing

Orange glaze:
1 cup powdered sugar
3 tablespoons freshly squeezed orange juice

Directions

I start by preheating the oven to 350°F and greasing an 8×4-inch loaf pan with butter and flour.

In a medium bowl, I sift together the flour, baking powder, and sea salt and set it aside.

In a large mixing bowl, I cream the butter, granulated sugar, and orange zest until light and fluffy, usually about 4 to 5 minutes. I lower the mixer speed and add the eggs one at a time, followed by the egg yolk, mixing well after each addition.

I add the buttermilk, orange juice, orange liqueur, and vanilla, mixing until incorporated. I gradually add the dry ingredients and mix just until the batter is smooth, being careful not to overmix.

I pour the batter into the prepared loaf pan, smooth the top, and tap the pan gently to release air bubbles. I bake the cake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean.

While the cake is still warm, I poke holes all over the top and slowly drizzle the orange juice over it. I remove the cake from the pan and let it cool completely on a wire rack.

For the glaze, I sift the powdered sugar and gradually stir in the strained orange juice until smooth. Once the cake is fully cooled, I drizzle the glaze over the top and let it set before slicing.

Servings and Timing

I slice this loaf into about 10 servings. The prep time takes me roughly 15 minutes, the bake time is about 45 minutes, and the total time comes to around 1 hour.

Variations

I sometimes skip the orange liqueur and replace it with extra orange juice when I want a non-alcoholic version. When I want deeper citrus notes, I add a mix of orange and lemon zest. I also enjoy topping the glaze with fresh berries or thin slices of orange for presentation.

Storage/Reheating

I store this cake tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days. I let refrigerated slices come to room temperature before serving so the texture stays tender. I don’t usually reheat it, but a few seconds in the microwave softens it nicely.

FAQs

What makes this cake so flavorful?

I rely on orange zest, juice, and liqueur to layer citrus flavor throughout the cake.

Can I make this cake ahead of time?

I often bake it a day ahead because the flavor improves as it sits.

Do I have to use buttermilk?

I like buttermilk for tenderness, but I can substitute milk with a splash of vinegar.

Why do I soak the cake with orange juice?

I soak it to keep the loaf moist and boost the orange flavor.

Can I use bottled orange juice?

I prefer fresh juice, but bottled works in a pinch.

Is this cake very sweet?

I find it balanced, with sweetness offset by citrus and salt.

Can I bake this in a different pan?

I stick with a loaf pan, but I adjust bake time if using another shape.

Does the glaze need to be thick?

I like a pourable glaze that slowly runs down the sides.

Can I freeze this cake?

I freeze the unglazed cake tightly wrapped for up to 2 months.

What’s the best way to serve it?

I enjoy it plain with coffee or lightly glazed as a dessert.

Conclusion

I love this orange cake because it’s simple, elegant, and packed with real citrus flavor. The moist crumb, orange soak, and bright glaze make it a recipe I return to whenever I want a dependable, flavorful loaf that feels both fresh and comforting.