Growing up in Los Angeles, surrounded by orange and lemon trees, I fell in love with the vibrant and refreshing flavor of citrus.

This orange cake recipe brings those childhood memories to life, combining a moist, tender crumb with an irresistible orange glaze.

Whether it’s for a family gathering or a cozy dessert at home, this cake is sure to brighten your day.

This orange cake is easy to make, bursting with orange flavor, and perfect for any occasion. The fresh orange juice and zest give it a natural citrus punch, while the orange glaze adds a sweet, tangy finish.

The cake’s moist texture makes it a crowd-pleaser, and it’s versatile enough to pair with coffee, tea, or even a scoop of ice cream.

Orange Cake
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Orange Cake

Recipe by JoanneCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

1

hour 

10

minutes
Calories

310

kcal

Ingredients

  • For the Cake:

  • 2 ½ cups (300g) all-purpose flour

  • ¾ teaspoon baking powder

  • ¼ teaspoon salt

  • 1 cup (200g) granulated sugar

  • 2 tablespoon orange zest (from 2-3 oranges)

  • ¾ cup freshly squeezed orange juice (from 3 oranges)

  • 1 tablespoon vanilla extract

  • 1 cup (240ml) vegetable oil (or mild oil like grapeseed or avocado)

  • 3 large eggs (room temperature)

  • For the Glaze:

  • 1 cup (120g) powdered sugar

  • 2–3 tablespoon orange juice (adjust for consistency)

  • Zest of ½ an orange

Directions

  • Prepare the Cake:
  • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan with butter or baking spray and dust it lightly with flour.
  • Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, and salt. Whisk to combine.
  • Prepare Orange Sugar: In another bowl, combine the sugar and orange zest. Rub the zest into the sugar with your fingers until it resembles wet sand and is fragrant.
  • Combine Wet Ingredients: Add the orange juice, vanilla extract, vegetable oil, and eggs to the orange sugar mixture. Whisk until smooth.
  • Mix the Batter: Gradually fold the wet mixture into the dry ingredients using a spatula or a dough whisk. Mix gently until just combined; avoid overmixing.
  • Bake: Pour the batter into the prepared pan. Bake for 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with foil after 40–50 minutes.
  • Cool: Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
  • Make the Glaze:
  • In a small bowl, whisk together powdered sugar, orange juice, and orange zest. Adjust the consistency with more juice if needed—it should be pourable but not runny.
  • Drizzle the glaze over the cooled cake, letting it run down the sides.

Recipe Video

Notes

  • For a more intense citrus flavor, use blood oranges or a mix of citrus fruits like tangerines and lemons.
  • Organic oranges are recommended since their zest is used in the recipe. Wash them thoroughly to remove wax.
  • This recipe works well as cupcakes or in a bundt pan—adjust baking time accordingly.

Storage and Warming Leftovers

Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Reheating: Enjoy the cake cold, or let it come to room temperature before serving. If you prefer it warm, microwave individual slices for 10–15 seconds.