Orange Cake with Orange Buttercream Glaze

A vibrant and moist citrus cake bursting with fresh orange flavor, topped with a silky glaze that melts in your mouth.

This Orange Cake is soft, moist, and fragrant—thanks to the use of freshly squeezed orange juice, zest, and oil which keeps the crumb tender even after refrigeration. The zesty orange buttercream glaze gives it a delightful finish that’s perfect for any occasion.

Ingredients

For the Cake:

• 6 large eggs
• 1½ cups (300g) granulated sugar
• 1 tsp vanilla extract
• 1 tbsp freshly grated orange zest
• 2½ cups (300g) all-purpose flour, sifted
• 1 tbsp baking powder
• 1 cup fresh orange juice (from 2–3 ripe oranges)
• ½ cup vegetable oil
• Pinch of salt

For the Orange Glaze:

• 1 cup (120g) powdered sugar
• Zest of ½ an orange
• 2 tbsp fresh orange juice (or more as needed for consistency)

Instructions

1. Prepare the Pan & Preheat Oven
   Grease and flour a 20 cm (8-inch) round cake pan. Preheat your oven to 350°F (180°C).
2. Mix the Wet Ingredients
   In a stand mixer or large bowl, whisk the eggs, granulated sugar, and vanilla extract on medium speed for about 8–10 minutes until the mixture is pale and fluffy.
3. Add Citrus Goodness
   Add the orange zest, fresh orange juice, and vegetable oil to the whipped eggs. Mix briefly to combine.
4. Incorporate the Dry Ingredients
   In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the flour mixture to the wet ingredients in two additions. Fold gently with a spatula or mix on low speed until just combined and smooth—do not overmix.
5. Bake
   Pour the batter into the prepared pan and smooth the top. Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean.
6. Cool the Cake
   Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
7. Prepare the Glaze
   In a small bowl, whisk the powdered sugar with orange juice and zest. Adjust the consistency by adding more juice if needed—it should be thick but pourable.
8. Glaze and Serve
   Once the cake is fully cooled, drizzle the glaze over the top. Let it set for a few minutes before slicing and serving.

Tips for Success

• Use freshly squeezed orange juice for the best flavor—avoid bottled juice.
• For a deeper flavor, add a pinch of orange extract to the batter.
• This cake stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.

This orange cake is a bright and cheerful treat that’s perfect for tea time, brunch, or a simple dessert. Its refreshing citrus aroma and melt-in-your-mouth texture will keep you coming back for more.