Orange Cake Recipe

I don’t know what it is about oranges, but the second I zest one, everything shifts. The kitchen smells brighter, like something good is about to happen. I’ve burned toast, forgotten timers, even dropped a whole bowl once, but orange cake somehow still feels forgiving.

This recipe came out of me chasing that smell. Not just a hint of citrus, but a full-on orange moment. I wanted something soft, a little tangy, and honestly, something that still tastes good the next day without turning weirdly dry.

Turns out, the trick isn’t fancy. It’s layering the orange flavor in a few simple ways. Juice, zest, and that sticky glaze on top. And yeah, I’ve messed it up before by skipping one of those. It matters more than you’d think.

Ingredients I Used for the Recipe

• 1 cup granulated sugar – sweetens everything but also helps pull out the oils from the zest
• 2 tablespoons orange zest (from about 3 oranges) – this is where the real flavor lives, don’t skip it
• 3/4 cup Greek yogurt – adds moisture and a slight tang that balances the sweetness
• 1/2 cup extra virgin olive oil – keeps the cake soft for days, way better than butter here
• 3 large eggs – gives structure and richness, nothing fancy
• 1/2 cup fresh orange juice – brings in that fresh citrus taste
• 1 3/4 cups all-purpose flour – the base that holds everything together
• 1 1/2 teaspoons baking powder – helps the cake rise
• 1/2 teaspoon baking soda – reacts with the yogurt and orange for extra lift
• 1/4 teaspoon salt – just enough to make everything taste more like itself
• 1 cup powdered sugar – for the glaze, gives that smooth finish
• 1 1/2 tablespoons orange juice (for glaze) – turns the sugar into that sweet-tart drizzle
• Candied orange peel (optional) – I use it when I want it to look a little nicer than usual

How to make Orange Cake?

Step 1 – Get the pan and oven ready

I start by preheating the oven to 350°F. I’ve tried rushing this part before and it never works out. While that’s heating, I grease a loaf pan with a little olive oil. Nothing complicated.

Step 2 – Wake up the orange flavor

This is my favorite part. I mix the sugar and orange zest together using my fingers. Not a spoon. It feels messy, but it’s worth it. The sugar turns slightly orange and smells insane. That’s when I know it’s working.

Step 3 – Add the wet stuff

I toss in the Greek yogurt, olive oil, eggs, and fresh orange juice. Then I whisk it all together until it looks smooth. No need to overthink it. If it looks a little thick and creamy, you’re on track.

Step 4 – Bring in the dry ingredients

Flour, baking powder, baking soda, and salt go in next. I mix gently. I used to beat the batter like crazy, and the cake came out dense. Now I stop as soon as I don’t see dry flour anymore.

Step 5 – Bake and wait (the hardest part)

I pour the batter into the pan, smooth the top, and bake for about 50 to 55 minutes. Around the 45-minute mark, I start hovering near the oven like a weirdo. Toothpick test decides everything.

Step 6 – Let it cool, even if you don’t want to

I let the cake sit in the pan for about 10 minutes, then move it to a rack. Cutting it too early is tempting, but it falls apart. I’ve learned that the hard way.

Step 7 – Make the glaze

I mix powdered sugar with orange juice until it turns into a thick but pourable glaze. If it’s too stiff, I add a few drops of juice. Too runny, more sugar. I don’t measure too strictly here.

Step 8 – Pour and let it settle

Once the cake is fully cool, I pour the glaze over the top and let it drip down the sides. Sometimes I go heavy, sometimes light. Depends on my mood. Then I just let it set.

Why this cake tastes better the next day

This part surprised me the first time. I had a slice the next morning and it was… better. Softer, more orange-y, almost like everything settled into itself overnight.

I think it’s the olive oil doing its thing. Butter cakes tend to dry out a bit, but this one stays moist. And the citrus flavor deepens. It’s not as sharp, more rounded.

Now I actually plan for leftovers. Which is saying a lot, because I don’t usually have that kind of patience.

Little tweaks I keep coming back to

I don’t always make it the exact same way. Once you get the base right, it’s easy to play around.

• I’ve added a pinch of cinnamon once – gave it a warmer feel, especially in colder weather
• A handful of blueberries works surprisingly well, adds little bursts of sweetness
• Sometimes I swap a bit of flour with almond flour for a softer texture
• And once, I threw in chocolate chips… not traditional, but honestly, pretty great

Not every experiment is a win though. I tried grapefruit instead of orange once. Let’s just say, I wouldn’t repeat that.

Tips

Don’t rush the zest step

Rubbing zest into sugar might feel unnecessary, but it changes everything. It pulls out oils you don’t get otherwise.

Use fresh orange juice

I’ve tried bottled juice. It works, but it tastes flat. Fresh juice gives that bright flavor that actually stands out.

Mix gently once flour goes in

Overmixing makes the cake dense. I stop as soon as it looks combined, even if it feels slightly uneven.

Let it cool completely before glazing

If the cake is even a little warm, the glaze melts and disappears. I’ve done it. It’s disappointing.

Store it right

I keep it covered at room temperature for a couple days. After that, I move it to the fridge. It still tastes good cold, but I like it better once it comes back to room temp.

This orange cake isn’t complicated, and that’s probably why I keep making it. It fits into regular days. No special occasion needed. Just a few oranges, a bowl, and a little patience.

And yeah, every time I zest those oranges, the kitchen smells like something good is about to happen again.

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Orange Cake Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dessert

Difficulty: easy Prep Time 15 mins Cook Time 55 mins Rest Time 10 mins Total Time 1 hr 20 mins

Cooking Temp: 175  C Servings: 10 Estimated Cost: $ 8 Calories: 287

Best Season: Spring, Winter

Description

This easy orange loaf cake is bursting with bright citrus flavor thanks to fresh orange zest and juice. Made with olive oil and Greek yogurt, it stays incredibly moist and tender for days. A simple sweet-tart orange glaze adds the perfect finishing touch.

ingredients

Scale

1/2x 1x 2x 3x

For the Cake

• 1 cup granulated sugar (200g)
• 2 tablespoons orange zest (from about 3 oranges)
• ³⁄₄ cup Greek yogurt (170g)
• ¹⁄₂ cup extra virgin olive oil (120mL)
• 3 large eggs
• ¹⁄₂ cup orange juice (120mL)
• 1 ³⁄₄ cups all-purpose flour (210g)
• 1 ¹⁄₂ teaspoons baking powder
• ¹⁄₂ teaspoon baking soda
• ¹⁄₄ teaspoon kosher salt

For the Glaze

• 1 cup powdered sugar (125g)
• 1 ¹⁄₂ tablespoons orange juice

Instructions

1. Preheat the oven to 350°F (175°C). Brush a standard 8 1/2-inch x 4 1/2-inch loaf pan with olive oil or spray with baking spray.
2. In a large mixing bowl, combine the sugar and orange zest. Rub the zest into the sugar with your fingers until the sugar is light orange and the zest is evenly distributed.
3. Add the Greek yogurt, olive oil, eggs, and orange juice to the bowl. Whisk until well combined.
4. Add the flour, baking powder, baking soda, and salt. Stir gently with a whisk just until combined and no streaks of dry flour remain. Do not overmix.
5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely to room temperature.
7. Make the glaze: whisk together the powdered sugar and 1 1/2 tablespoons orange juice in a small bowl until smooth. The glaze should be thick but pourable. Add more juice a teaspoon at a time if needed.
8. Pour the glaze over the cooled cake, allowing it to run down the sides. Let the glaze set completely before slicing and serving.

Nutrition Facts

Servings 10

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Amount Per Serving

Calories 287kcal

% Daily Value *

Total Fat 13g20%

Saturated Fat 2g10%

Cholesterol 49mg17%

Sodium 156mg7%

Potassium 98mg3%

Total Carbohydrate 38g13%

Dietary Fiber 1g4%

Sugars 24g

Protein 5g10%

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Calcium 6 mg

Iron 6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Storage: Cover and store at room temperature for up to 4 days, or refrigerate for up to a week. Bring to room temperature before serving.
• Freezing: Wrap slices tightly and freeze for up to 3 months. Thaw at room temperature.
• Gluten-free option: Substitute a 1:1 gluten-free flour blend; the cake may be slightly more dense.
• Variation: Add 2 tablespoons poppy seeds for an orange poppy seed cake, or fold in 1 cup of fresh blueberries.

Keywords: orange cake, olive oil cake, loaf cake, citrus cake, easy cake recipe