Description
A moist, zesty orange cake that comes together in one bowl without a mixer. It features a tender crumb, bright citrus flavor, and a sweet orange glaze, making it a perfect make-ahead dessert for any occasion.
Ingredients
Scale
- 4 medium organic oranges (for zest and juice)
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) freshly squeezed orange juice
- 1 teaspoon pure vanilla extract
- 1 cup (120g) confectioners’ sugar (for glaze)
- 1–2 tablespoons orange juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- Zest the 4 oranges directly into a large mixing bowl, avoiding the bitter white pith. Cut oranges in half and squeeze to get 1/2 cup of juice. Strain pulp if desired, or leave it in for texture.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the large bowl with the orange zest, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes by hand or 2 minutes with a mixer).
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients in three additions, alternating with the orange juice. Start and end with the dry ingredients. Mix gently until just combined; do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, whisk the confectioners’ sugar and 1-2 tablespoons of orange juice together until smooth. Drizzle over the cooled cake and let set.
Notes
Zest oranges before juicing for easier handling. Ensure butter and eggs are at room temperature for proper emulsification. Do not overbake, as the cake continues to cook slightly after removal from the oven. The cake keeps well at room temperature for up to 3 days or can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
Keywords: orange cake, citrus cake, easy dessert, one bowl cake, zesty dessert, make ahead dessert, gluten-free option, dairy-free option