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Orange Cake

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A bright, fragrant orange loaf cake with a dense yet tender crumb, infused with orange zest, juice, and liqueur, then soaked and finished with a glossy citrus glaze.

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon sea salt

1 cup unsalted butter, softened

1 cup granulated sugar

4 tablespoons orange zest

3 large eggs, room temperature

1 large 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

1 cup powdered sugar

3 tablespoons freshly squeezed orange juice (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan.
  2. Sift together the flour, baking powder, and sea salt in a medium bowl and set aside.
  3. Cream the butter, granulated sugar, and orange zest until light and fluffy, about 4–5 minutes.
  4. Add the eggs one at a time, mixing well after each addition, then mix in the egg yolk.
  5. Add the buttermilk, orange juice, orange liqueur, and vanilla, mixing until incorporated.
  6. Gradually add the dry ingredients and mix just until smooth, avoiding overmixing.
  7. Pour the batter into the prepared pan, smooth the top, and tap gently to release air bubbles.
  8. Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean.
  9. While the cake is warm, poke holes over the top and slowly drizzle the orange juice over the cake.
  10. Remove from the pan and cool completely on a wire rack.
  11. Whisk the powdered sugar with orange juice until smooth.
  12. Drizzle the glaze over the cooled cake and let set before slicing.

Notes

Use fresh orange zest and juice for the best flavor.

Skip the liqueur and replace with orange juice for a non-alcoholic version.

Flavor improves after resting for several hours or overnight.

Glaze thickness can be adjusted by adding more sugar or juice.

Nutrition

Find it online: https://chocolatecoveredamy.com/orange-cake/