Citrus Orange Cake Recipe Dessert
There are few things more comforting than the scent of a cake baking in the oven, and when that cake is bursting with the bright, zesty aroma of fresh oranges, it’s something truly special. This Orange Cake Recipe is one I’ve returned to time and time again. It’s a simple, honest cake with a beautifully soft and moist crumb, and a sticky glaze that seeps into the sponge, making every bite a delight. My husband, who’s usually picky about desserts, asked for seconds the first time I made it, which is the highest praise in our house!
What makes this particular orange cake stand out is its commitment to genuine citrus flavour. We use both the zest and the juice of the orange, ensuring that the taste is vibrant and natural, not muted or artificial. The texture is tender and light, thanks to the classic creaming method, and the simple drizzle of glaze on top provides the perfect amount of sweetness and an extra citrus kick. It’s the kind of cake that works wonderfully for an afternoon tea with friends, a weekend baking project with the family, or simply as a treat to have with a cuppa when you need a little lift.
Recipe Overview
This recipe creates a wonderfully moist and flavourful orange loaf cake. The sponge is tender and infused with fresh orange, while the simple two-ingredient glaze adds a sweet, zesty finish that makes the cake beautifully sticky. After testing this recipe five times, I finally got the balance of moisture and citrus just right.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 10 minutes (plus cooling)
- Servings: 8-10 slices
- Difficulty: Easy
Why You’ll Love This Orange Cake Recipe
- Genuine Orange Flavour: We use the zest and juice of two whole oranges, which gives the cake a fragrant, authentic citrus taste that permeates every single bite. The flavour is bright and sunny, not at all artificial.
- Ready in Under 90 Minutes: The batter comes together in about 20 minutes, and the cake bakes in under an hour. It’s a straightforward bake that delivers impressive results without needing a whole afternoon.
- A Truly Flexible Recipe: Feel free to add a tablespoon of poppy seeds for a bit of crunch, or a handful of chopped walnuts. You can even swap the oranges for lemons or clementines for a different citrus twist.
- Great for Afternoon Tea: This cake is ideal for slicing up and sharing. It keeps beautifully, making it a reliable choice when you have guests coming over or want a treat to enjoy throughout the week. It’s also a delightful end to a meal, especially after something light and savoury like our Bruschetta Chicken.
- Family Tested and Approved: This is a recipe that always gets compliments in my home. The combination of the soft sponge and the sticky glaze is something everyone seems to love.
Ingredients You’ll Need
For this Orange Cake Recipe, we’re using standard baking ingredients that you likely already have. I recommend using unsalted butter so you can control the salt level, and always opt for unwaxed oranges if you can find them. If not, give waxed oranges a good scrub in warm water before zesting.
- For the Orange Cake:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 medium free-range eggs, at room temperature
- Zest of 2 large oranges
- 225g self-raising flour
- 1 tsp baking powder
- A pinch of salt
- 4 tbsp fresh orange juice
- For the Orange Glaze:
- 100g icing sugar, sifted
- 2-3 tbsp fresh orange juice
Sara’s Tip: Make sure your butter, eggs, and even the oranges are at room temperature before you begin. Room temperature ingredients combine much more easily, resulting in a lighter, more even-textured cake.
How to Make This Orange Cake Recipe
The process for this cake is very straightforward. The key is the first step: creaming the butter and sugar properly. This incorporates air into the mixture, which is essential for a light and fluffy result.
- Prepare Your Tin: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 900g (2lb) loaf tin with baking parchment.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and caster sugar together with an electric mixer (or by hand with a wooden spoon) for about 5-7 minutes. The mixture should become very pale, light, and fluffy. This is a crucial step known as the creaming method, and it’s what gives the cake its lovely texture.
- Add the Eggs: Add the eggs one at a time, beating well after each addition. If the mixture starts to look curdled, add a tablespoon of your flour with the next egg.
- Mix in the Zest: Gently fold in the orange zest using a large metal spoon or spatula.
- Combine Dry Ingredients: In a separate bowl, sift together the self-raising flour, baking powder, and a pinch of salt.
- Alternate Wet and Dry: Add half of the flour mixture to the wet ingredients and gently fold it in. Then, add the 4 tablespoons of orange juice and fold again, before finally adding the remaining flour mixture. Mix only until you can no longer see streaks of flour.
- Fill the Tin: Pour the batter into your prepared loaf tin and gently level the surface. What works best for me is creating a slight dip down the centre of the batter with my spatula. This encourages the cake to rise evenly instead of doming too much in the middle.
- Bake the Cake: Bake on the middle shelf of the preheated oven for 45-50 minutes. To check if it’s done, insert a skewer or cocktail stick into the centre of the cake – if it comes out clean, the cake is ready.
- Cool Down: Let the cake cool in the tin for 10 minutes before carefully turning it out onto a wire rack to cool completely.
- Make and Apply the Glaze: While the cake is still slightly warm, mix the sifted icing sugar with enough orange juice to create a thick but pourable glaze. Drizzle it all over the top of the cake, letting it drip down the sides.
Tips From My Kitchen
- Temperature is Key: I can’t stress this enough – having your butter and eggs at room temperature is non-negotiable for a good cake. Cold ingredients don’t combine properly and can result in a dense, heavy sponge.
- The Secret to a Moist Cake: I learned that once the cake is out of the tin but still warm, you can poke a few small holes over the top with a skewer. When you pour the glaze over, some of it will sink into these holes, making the cake even more moist and flavourful.
- Make-Ahead Advice: This cake can be baked a day in advance. Let it cool completely, then wrap it tightly in cling film or foil and store it at room temperature. I recommend adding the glaze just before you plan to serve it for the best look and texture.
- Storage Instructions: Store the glazed cake in an airtight container at room temperature. It will stay fresh and delicious for up to 3 days. In fact, I think the flavour deepens and it becomes even stickier on the second day.
Common Mistakes to Avoid
- Overmixing the Batter: Once you add the flour, you should only mix until it’s just incorporated. If you continue to beat the batter vigorously, you’ll overdevelop the gluten, which leads to a tough, rubbery cake instead of a light, tender one.
- Incorrect Oven Temperature: Every oven is different, and many run hotter or cooler than what the dial says. An oven that’s too hot will bake the outside of the cake too quickly, leaving the centre raw. I suggest using an oven thermometer to ensure accuracy.
- Skipping the Cooling Time in the Tin: That initial 10-minute cooling period in the tin is vital. A hot cake is very fragile. This rest time allows the structure to set, so it won’t fall apart when you transfer it to the wire rack.
What to Serve With This Orange Cake
This Orange Cake is lovely on its own, but here are a few suggestions if you want to dress it up a little:
- Crème Fraîche: A simple dollop of crème fraîche or thick Greek yoghurt provides a wonderful creamy tang that cuts through the sweetness of the glaze.
- Fresh Berries: A small handful of fresh raspberries or blueberries alongside a slice adds a lovely burst of sharpness and colour.
- A Good Cuppa: For me, the ultimate pairing is a strong cup of English breakfast tea or a good-quality black coffee. The robust flavour is a perfect counterbalance to the sweet, citrusy cake.
Frequently Asked Questions
Orange Cake Recipe
Ingredients
Method
- Prepare Your Tin: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 900g (2lb) loaf tin with baking parchment.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and caster sugar together with an electric mixer (or by hand with a wooden spoon) for about 5-7 minutes. The mixture should become very pale, light, and fluffy. This is a crucial step known as the creaming method, and it’s what gives the cake its lovely texture.
- Add the Eggs: Add the eggs one at a time, beating well after each addition. If the mixture starts to look curdled, add a tablespoon of your flour with the next egg.
- Mix in the Zest: Gently fold in the orange zest using a large metal spoon or spatula.
- Combine Dry Ingredients: In a separate bowl, sift together the self-raising flour, baking powder, and a pinch of salt.
- Alternate Wet and Dry: Add half of the flour mixture to the wet ingredients and gently fold it in. Then, add the 4 tablespoons of orange juice and fold again, before finally adding the remaining flour mixture. Mix only until you can no longer see streaks of flour.
- Fill the Tin: Pour the batter into your prepared loaf tin and gently level the surface. What works best for me is creating a slight dip down the centre of the batter with my spatula. This encourages the cake to rise evenly instead of doming too much in the middle.
- Bake the Cake: Bake on the middle shelf of the preheated oven for 45-50 minutes. To check if it's done, insert a skewer or cocktail stick into the centre of the cake – if it comes out clean, the cake is ready.
- Cool Down: Let the cake cool in the tin for 10 minutes before carefully turning it out onto a wire rack to cool completely.
- Make and Apply the Glaze: While the cake is still slightly warm, mix the sifted icing sugar with enough orange juice to create a thick but pourable glaze. Drizzle it all over the top of the cake, letting it drip down the sides.
Notes
I really hope this Orange Cake Recipe brings a little bit of sunshine into your kitchen. It’s a simple, reliable bake that always delivers on flavour and comfort. If you enjoyed this recipe, you might also like our simple but flavourful Lemon Garlic Chicken. Please do leave a comment below and let me know how you get on – I love hearing about your baking adventures!
Happy baking,
Sara
