Easy Orange Cake Recipe

This orange cake is the kind of thing that makes your kitchen smell like sunshine and sticky fingers. It’s a softly crumbed, bright citrus cake — zippy orange zest and juice folded into a tender batter, finished with a thin glaze so every slice is a little shiny and slightly addictive. It’s not fussy, it doesn’t ask for weird tools, and it plays nicely as dessert, breakfast, or “oops-we-need-a-plate-now” snack.

My husband calls this “the cake that fixes everything.” The kids call it “orange pie” and will cheerfully eat it cold from the fridge at 7 a.m. It started as a test after I found a bag of sad-looking oranges in the produce drawer; I tossed one whole orange (yes, rind and all) into the blender, freestyled a batter, and somehow the universe agreed. Now it’s a staple for birthdays and for the nights when I need a dessert that looks like effort but isn’t.

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I always mess up the first bake of any new cake because I’m chatting and impatient. With this one I learned to be slightly less hasty — zest first, then juice. One time I accidentally left the zested orange peel in big chunks and the cake had pockets of intense peel-y bitterness; we still ate it and pretended it was artisanal. Another time I swapped half the butter for olive oil on a whim and it turned into my husband’s favorite version (it’s oddly more tender). It’s forgiving: if your batter looks a little thick, it’s probably fine; if it’s too thin, toss in a tablespoon more flour and call it a day.

Shopping Tips

– Flour: All-purpose flour works perfectly here; if you grab a brand with a higher protein content, just don’t overmix so the cake stays tender.
– Sugar: Granulated sugar gives the best texture and balanced sweetness; you can use a mix of white and a bit of brown for a warmer note.
– Fats & Oils: Butter gives richer flavor; mild olive oil or neutral vegetable oil keeps the crumb extra moist — both are lovely.
– Eggs: Use large eggs at room temperature for best emulsification and rise.
– Citrus: Pick firm, heavy-for-size oranges with bright skin; thin-skinned, juicy oranges yield more juice and zest.

Prep Ahead Ideas

– Zest and juice the oranges a day ahead and store the juice and zest separately in airtight containers in the fridge.
– You can mix the dry ingredients and keep them in a sealed bag; combine with wet ingredients right before baking.
– Bake the cake the night before and leave it wrapped at room temp; glaze the morning you want to serve for a fresh finish.
– Store leftover slices in a cake carrier or airtight container; if prepping for a party, slice and plate the morning-of so it looks tidy.

✔Time-Saving Tricks

– Use a food processor or blender to emulsify butter and sugar faster, or whisk by hand if you like the arm workout.
– Room-temperature eggs and butter come together quicker — set them out for 20–30 minutes while you prep.
– If you’re short on time, skip the homemade glaze and dust with powdered sugar; still gorgeous.
– Don’t rush the bake just to “check it”; a toothpick in the center is the best timer.

✔Common Mistakes

– Overmixing the batter — you’ll get a tougher cake. Mix until just combined; it’s okay if a few streaks remain.
– Overbaking — it should bounce back gently and a toothpick comes out mostly clean with a few moist crumbs. I once left my cake in five extra minutes and we called it “orange brick.” Rescue: slice thinly and serve with a drizzle of cream or syrup.
– Forgetting to zest before juicing — zest is easiest when the orange is whole; it’s sad and hard to zest a juiced orange.
– Glaze too thin — chill a few minutes to thicken, or add a bit more powdered sugar slowly.

What to Serve It With

– A dollop of lightly sweetened whipped cream or mascarpone (shame-free luxury).
– Vanilla ice cream for a warm-with-cold contrast.
– A simple mixed greens salad with a citrus vinaigrette to cut the sweetness.
– Black coffee or Earl Grey tea — classic and comforting.

✔Tips & Mistakes

– Use room-temp ingredients so they emulsify and you don’t overwork the batter.
– Don’t skip the zest — the juice brings tang, rind brings the perfume.
– If the top browns too fast, tent loosely with foil for the last 10 minutes.
– If the glaze sets too hard, brush with a little warmed orange juice to soften.

✔Storage Tips

Keep this cake covered at room temperature for 1–2 days (airtight is best). If you’ve glazed it or it’s warm weather, pop it in the fridge — it’ll keep 4–5 days chilled. Cold slices are perfectly fine and kind of dreamy with coffee at breakfast; warm a slice gently for dessert and it’ll taste freshly baked again. No shame in eating straight from the pan.

✔Variations and Substitutions

– Swap half the butter for olive oil for a moister, slightly savory note.
– Use whole-wheat pastry flour up to 25% for a nuttier flavor, but don’t overdo it or the cake will be dense.
– Add poppy seeds or toasted almonds for texture.
– Lemon works fine instead of orange but reduce the juice slightly if lemons are super tart.
– For gluten-free, try a 1:1 gluten-free flour blend and expect slightly different texture.

Frequently Asked Questions

Easy Orange Cake Recipe

This bright, tender orange cake bursts with fresh citrus flavor and a simple zesty glaze. Perfect for coffee breaks or easy entertaining.

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 2.05 cup all-purpose flour
• ▢ 1.05 cup granulated sugar
• ▢ 2.25 tsp baking powder
• ▢ 0.5 tsp fine sea salt
• ▢ 3 large eggs room temperature
• ▢ 0.48 cup neutral oil such as canola or light olive oil
• ▢ 0.8 cup fresh orange juice
• ▢ 1.5 tbsp orange zest finely grated
• ▢ 0.46 cup plain yogurt full-fat or Greek
• ▢ 1.25 tsp vanilla extract
• ▢ 1.2 cup powdered sugar for the glaze
• ▢ 3 tbsp orange juice for the glaze
• ▢ 0.5 tsp orange zest for the glaze

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment.
• Whisk flour, baking powder, and salt in a medium bowl; set aside.
• In a large bowl, beat eggs and sugar until pale and slightly thick, about 2 minutes.
• Mix in oil, yogurt, vanilla, and orange zest until smooth.
• Stir in half the dry ingredients, then add the orange juice. Finish with remaining dry mix; do not overmix.
• Scrape batter into the pan and smooth the top.
• Bake until golden and a tester comes out clean, 38–42 minutes.
• Cool 10 minutes in the pan, then turn out to a rack to cool slightly.
• Whisk powdered sugar, orange juice, and zest until smooth and pourable.
• Drizzle glaze over the warm cake. Let set 10 minutes before slicing.

Notes

Try swapping half the orange juice with lemon for a tangier glaze, or add a pinch of ground cardamom to the batter. Store covered at room temperature for 2 days, or refrigerate up to 5 days; warm slices briefly for best texture.

This recipe is an original creation inspired by classic Easy Orange Cake Recipe flavors. All ingredient ratios and instructions are independently developed.