Description
A delightful orange juice cake infused with fresh citrus flavor and topped with a sweet glaze. Perfect for brunch, dessert, or a special occasion!
Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- ¾ cup fresh orange juice
- 1 tbsp orange zest
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- ½ tsp salt
For the Orange Glaze:
- 1 cup powdered sugar
- 3 tbsp fresh orange juice
- 1 tsp orange zest
Instructions
Preparing the Cake:
- Preheat oven to 350°F (175°C) and grease a bundt or round cake pan.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In another bowl, beat softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating after each addition. Stir in vanilla, orange juice, and zest.
- Combine wet and dry ingredients: Gradually mix in the flour mixture, stirring gently to avoid overmixing.
- Pour the batter into the greased cake pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake for 10 minutes in the pan before transferring to a wire rack.
Preparing the Glaze:
- Whisk together powdered sugar, orange juice, and zest until smooth.
- Drizzle over cooled cake and let it set before serving.
Notes
- Use fresh orange juice for the best flavor.
- Avoid overmixing the batter to keep the cake light.
- For a richer cake, replace half of the butter with sour cream.
- Store at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 290
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg