moist, sweet, and tangy, the taste of this delicious Orange Cake will make your mouth water! The sweet and creamy glaze gives the cake that extra sweetness to balance out the citrus flavor and make for one yummy dessert!
This is a modified version of an Amish orange cake recipe that utilizes simple inexpensive ingredients to make a truly scrumptious treat! This delectable cake makes a tasty snack to enjoy on a sunny afternoon with a cold glass of iced tea.
Anyone Can Do It!
This orange cake recipe can be made so easily that I’m certain anyone could do it! It takes just a mere 25 minutes to combine the ingredients into a batter and a little over an hour to bake the cake and make the glaze.
Make Use Of Extra Oranges
Do you have oranges at home and don’t know what to do with them? Simple, just use them to make this decadent orange cake. It’s moist, delicious, easy to make, and the best part is you will finally get to use those oranges that have been sitting I your fruit basket!
How Should You Serve Orange Cake?
This cake is best served warm or at room temperature, it can be eaten as is, drizzled with orange glaze, dusted with powdered sugar, or with a side of whipped cream and orange slices. This cake goes well with most beverages such as green tea, coffee, iced tea, or orange juice.
This orange cake yields about 9-12 servings, depending on how thick you cut the slices. This amount is great for brunch with a few friends or a post-dinner dessert with the family, you could also bring this to a picnic or potluck to share and enjoy with loved ones.
Mixing bowls– You’ll need 2 mixing bowls to combine the dry ingredients and make the orange glaze.
Electric Mixer– Use a stand mixer or hand mixer for this recipe.
Loaf Pan– Use a 9×5 loaf pan to bake the orange cake.
Rubber Spatula– Use this to scrape the batter from the sides of the bowl.
Basting Brush– Use this or a silicone brush to apply the glaze to the cake.
Zester– Use this grate to scrape the zest off the oranges.
Main Ingredients Of This Dish
Eggs– Use large eggs for this recipe.
King Arthur– To make this orange cake, you can use any brand of AP flour but I prefer this one.
Olive Oil– Use regular olive oil in this recipe, do not use extra virgin olive oil.
Orange– I used freshly squeezed orange juice for the recipe, I don’t recommend store-bought orange juice if you are going for authentic, but if you don’t mind that, go ahead and use it.
Orange Zest– Use the zest of freshly grated oranges.
Vegetable Oil– No olive oil? Don’t sweat it, just use vegetable oil to replace the olive oil in a one-to-one ratio.
Powdered Sugar – Don’t have any icing sugar? Just make it yourself! To make 1 cup of powdered sugar, combine 1 cup of granulated sugar and 1 1/2 tsp cornstarch in a blender or food processor until smooth, light, and grain-free.
All The Ingredients
- Flour– Combined with baking powder.
- Baking Powder– Give the Orange Cake volume.
- Orange Zest– Added to the batter and glaze for flavor.
- Orange Juice– Gives flavor and moisture to the Orange Cake and glaze.
- Eggs– Whipped until smooth then combined with the sugar.
- Granulated Sugar– Adds sweetness to the Orange Cake.
- Olive Oil-Gives the cake a soft, moist texture.
- Salt– Enhances the flavors in the Orange Cake.
- Orange Liquor– Gives the cake extra flavor.
- Powdered Sugar– Combine with the orange zest and juice to make the glaze.
How Did We Make It?
- Preheat the oven to 325 degrees at least 15 minutes before baking and line a 9×5 loaf pan with parchment.
- Combine the dry ingredients in one bowl and set aside.
- In an electric mixing bowl, beat the eggs and combine with the sugar until the volume increases by 50% then add in the oil, liquor, and salt.
- To the egg mixture, add the flour and orange juice alternately beginning and ending with the flour, stopping to scrape the sides.
- Transfer the batter to the lined loaf pan and bake for about an hour and 10 minutes or until a wooden pick to the center comes out clean. If the cake begins to darken before it is baked, cover the pan with a piece of lightly greased tin foil.
- Remove the cake from the oven, allow it to cool for 5 minutes while you make the glaze.
- In a small bowl, combine the powdered sugar and orange juice and zest, whisking until smooth.
- Use a spoon to drizzle the glaze onto the cake. Slice and serve.
Zest The Orange
Once the flour and baking powder have been combined, set it aside and zest the oranges. To do this, lightly grate the oranges using a box grater or zester. Avoid grating the white parts just beneath the zest as it is bitter.
Whipping The Eggs
To mix the eggs, I used an electric mixer to whip them until they were was smooth, then added the sugar and beat to combine. If you don’t have an electric mixer, this can also be done manually using a medium bowl and wire whisk.
Storing The Orange Cake
Cover this cake in an airtight container and it will keep for up to 24 at room temperature. Store it for up to 3 days in the refrigerator wrapped in plastic or covered in an air-proof container. Prep for storage as usual and freeze It for up to a month.
This Orange Cake can be made quickly, made with inexpensive ingredients, serves up to 12 people, and is so very delicious, you simply must make this for your family! It will make a very good dessert or snack to have after dinner or in the afternoon. Your family will love it so much, they’ll be no leftovers to speak of!
- 2 cups all-purpose
- 2 tsp baking powder
- 4 tbs orange zest
- 1/2 cup orange juice
- 3 large eggs
- 1 cup granulated sugar
- 1 cup olive oil
- 1 tsp salt
- 4 tbs orange liquor
- 1 cup powdered sugar
- 2 tbs orange juice
- 1 tbs orange zest
- Preheat the oven to 375°F or 190°C. Line a 9x5-inch loaf pan with parchment.
- Into a medium, sift the flour and baking powder and set aside.
- Zest and juice the oranges.
- Using an electric mixer, whip the eggs until smooth. Add the sugar and beat on high until the volume of the egg mixture has increased by 50 percent.
- Reduce the speed to low then gradually add the oil, liquor, and salt. Continue by adding the flour and orange juice in 5 parts, starting and ending with the flour, scrape the sides of the bowl occasionally.
- Pour the batter into the prepared pan, tap lightly on the counter to remove any air bubbles, and bake for about an hour or until an inserted toothpick comes out clean.
- Once baked remove from the oven and cool for 5 minutes before removing from the pan.
- Prepare the glaze by whisking in a bowl, the powdered sugar, and orange juice until the mixture is smooth, then add the zest. Brush the glaze onto the cake and serve warm.