Description
Moist and tender Orange Juice Cake with a tangy orange glaze. A bright and flavorful treat perfect for any occasion.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup fresh orange juice (more or less, to reach desired consistency)
- 1 teaspoon orange zest
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl.
- In a liquid measuring cup, combine the fresh orange juice, orange zest, and vanilla extract. Stir to combine.
- Gradually add the dry ingredients to the wet ingredients, beginning and ending with the dry ingredients. Add about one-third of the dry ingredients to the butter mixture and mix until just combined. Then, add half of the wet ingredients and mix until just combined. Repeat with another third of the dry ingredients, the remaining wet ingredients, and finally the remaining dry ingredients. Be careful not to overmix the batter, as this can result in a tough cake. Mix until just combined, meaning no streaks of flour remain.
- Pour the cake batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
- In a medium bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. Start with 1/4 cup of orange juice and add more, one tablespoon at a time, until you reach your desired consistency.
- Adjust Consistency: If the glaze is too thick, add a little more orange juice. If it’s too thin, add a little more powdered sugar.
- Once the cake is completely cool, place it on a serving platter or leave it on the wire rack with parchment paper underneath to catch any drips. Pour the orange glaze over the cake, allowing it to drip down the sides. You can use a spatula to spread the glaze evenly if needed.
- Let the glaze set for about 30 minutes before slicing and serving.
Notes
- Use fresh orange juice for the best flavor.
- Don’t overmix the batter.
- Cool the cake completely before glazing.
- For a more intense orange flavor, add 1/2 teaspoon of orange extract to the batter.
- Variations: Add chopped nuts, dried cranberries, or chocolate chips.
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes