Orange Juice Cake is a light, citrusy cake that is wonderfully moist and bursting with fresh orange flavor. It’s perfect for breakfast, brunch, or as a simple dessert. This cake can be topped with a glaze or enjoyed on its own. Here’s a recipe that brings out the sweet and tangy notes of orange, making it a refreshing treat!
Orange Juice Cake Recipe
Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup fresh orange juice (from about 2-3 oranges)
- Zest of 1 orange
- 1/2 tsp vanilla extract
- 1/4 cup milk (optional, to add moisture)
For the Orange Glaze (Optional):
- 1/2 cup powdered sugar
- 2-3 tbsp fresh orange juice
- 1/2 tsp orange zest (optional)
Instructions:
1. Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or an 8-inch round cake pan, or line with parchment paper for easy removal.
2. Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar:
- In a large bowl, use an electric mixer to cream together the butter and sugar on medium-high speed until light and fluffy (about 3-4 minutes).
4. Add the Eggs and Flavorings:
- Add the eggs one at a time, mixing well after each addition.
- Stir in the orange zest, orange juice, and vanilla extract. Mix until well combined.
5. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk (if using). Start and end with the flour mixture. Mix until just combined—don’t overmix.
6. Bake the Cake:
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-40 minutes (for a loaf pan) or 25-30 minutes (for a round cake pan), or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
7. Make the Orange Glaze (Optional):
- While the cake is cooling, make the glaze by whisking together the powdered sugar and orange juice. If you want a thicker glaze, add more powdered sugar; for a thinner glaze, add more orange juice.
- Stir in the orange zest for extra flavor.
8. Glaze the Cake:
- Once the cake has cooled, drizzle the orange glaze over the top, letting it drip down the sides. Alternatively, you can use a spoon to spread a thin layer of glaze over the cake.
9. Serve and Enjoy:
- Allow the glaze to set for a few minutes before slicing the cake.
- Enjoy your orange juice cake with a cup of tea or coffee!
Tips:
- Orange Flavor: For an extra burst of flavor, you can add a bit of orange extract (about 1/2 teaspoon) to the cake batter.
- For Moisture: Adding a tablespoon or two of sour cream or yogurt can make the cake even more moist and tender.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Make it Gluten-Free: You can use a 1:1 gluten-free flour blend to make this cake gluten-free.
