Old Fashioned Orange Juice Cake
This cake is made with fresh orange juice, zest, and a sweet glaze that perfectly ties everything together. Throughout the summer, I tried and shared many delicious cakes with you, and if you’ve been following me, you’re probably familiar with them! But when winter rolls around, I often crave spicy food. Yet, after a fiery meal, we sometimes need something sweet to balance the flavors. That’s exactly why I decided to try this cake—it's the perfect winter treat to satisfy that craving. Don't worry, it's simple to make, and I’m sure you'll love it as much as I do.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest from about 1 orange
- ¾ cup fresh orange juice from about 2-3 oranges
- ½ cup buttermilk or substitute with ½ cup milk + 1 tablespoon lemon juice
For the Orange Glaze:
- 1 cup powdered sugar confectioners’ sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest optional for extra flavor
Instructions
Prepare the Oven and Cake Pan
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a bundt pan, or line it with parchment paper to prevent the cake from sticking.
Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer or stand mixer. Start at low speed, then gradually increase to medium speed, and mix for 2-3 minutes, or until the mixture is light and fluffy.
Add Eggs and Flavorings
- Add the eggs one at a time, beating well after each addition. Add the vanilla extract and orange zest, mixing until incorporated.
Alternate Adding Dry Ingredients and Wet Ingredients
- With the mixer on low speed, alternate adding the dry ingredients (flour mixture) and wet ingredients (orange juice and buttermilk) in three parts. Start and end with the dry ingredients. Mix each addition until just combined, being careful not to overmix.
Pour the Batter into the Pan
- Pour the batter into the prepared cake pan and spread it evenly.
Bake the Cake
- Bake the cake in the preheated oven for about 30-40 minutes, or until a toothpick inserted into the center comes out clean, and the cake is golden brown on top. Keep an eye on it, as oven temperatures can vary.
Cool the Cake
- Allow the cake to cool in the pan for 10-15 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
Prepare the Orange Glaze
- While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, fresh orange juice, and optional orange zest until smooth and free of lumps. Adjust the consistency by adding more juice or powdered sugar as needed.
Glaze the Cake
- Once the cake has cooled, pour the glaze over the top. If using a bundt pan, allow the glaze to drip down the sides for a beautiful presentation.
Notes
- Use Fresh Orange Juice: For the best flavor, always use fresh orange juice rather than store-bought. The fresh zest will also elevate the citrus flavor in both the cake and glaze.
- Check for Doneness: Cake baking times can vary depending on your oven and pan type. Use a toothpick or cake tester to ensure the cake is fully baked.
- Don’t Overmix the Batter: Overmixing can lead to a dense cake. Mix until just combined for the lightest, fluffiest texture.
- Butter vs. Oil: You can substitute butter with vegetable oil for a slightly different texture. However, butter provides more flavor and richness.