Orange Cake Moist – Homemade Glazed Orange Cake

Orange Cake – a scrumptious, moist and fluffy cake bursting with orange-flavour. Infused with freshly squeezed orange juice and grated orange zest, this citrusy cake packs a juicy punch in every bite! The lovely, light orange glaze makes this Orange Cake extra special.

Orange Cake Recipe:

This all-natural orange-flavoured dessert is unbelievably super-duper moist and decadent! A perfect orange cake recipe from scratch with just the right amount of citrusy orange flavour. This sweet and tangy cake recipe yields two loaves or one orange Bundt cake.

For the orange cake batter:

First, heat the oven to 350 degrees Fahrenheit.
Next grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the pan bottoms with parchment paper.
Then cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.
Next, with the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
Now, in a large bowl, sift together the flour, baking powder, baking soda, and salt. The leavening agents – baking soda and baking powder – aerate the dough and give the cakes a nice rise.
In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. The buttermilk lends the cake an extra tang.
Now add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Mix until the ingredients are well incorporated and a you get a smooth batter.
Then divide the orange cake mix evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a tooth pick or cake tester comes out clean in the center of the cake.

For the orange syrup:

While the cakes bake, simmer the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over very low heat until the sugar dissolves. Keep aside.
When the cakes are done, let them cool for 10 minutes.

Take them out of the pans and place them on a baking rack set over a tray.
Then spoon the orange syrup over the cakes for an added layer of delicious orange flavour and allow the cakes to cool completely.

For the Orange Glaze:

To glaze, combine the confectioners’ sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily.
Then drizzle over the top of one cake and allow the glaze to dry.
Serve soft and tender Orange Buttermilk Cake.

Wrap the other cake tightly and store in the refrigerator for upto two days, if you’re not using immediately. Bring the cake to room temperature, prepare the glaze, drizzle on top and serve.
If you are searching for more homemade cake recipes, then do try out Spiced Walnut Cake.

Glazed Citrus Fruit Cake Recipe details below:

Moist Orange Cake With Orange Juice

A fresh and moist orange cake with a lovely orange glaze. The citrus fruit cake flavour is simply wonderful with a delicious melt-in-the-mouth, light texture and the perfect balance between sweet and zesty!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1

Total Time 2

Servings 10

Calories 585kcal

Author Malathi K

Ingredients

1/2 pound 2 sticks unsalted butter, at room temperature
2 1/2 cups granulated sugar divided
4 extra-large eggs at room temperature
1/3 cup grated orange zest 6 oranges
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice divided
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract

(Optional- orange syrup)

To glaze one loaf (optional):

1 cup confectioners' sugar sifted
1 1/2 tablespoons freshly squeezed orange juice

Instructions

Firstly, pre-heat the oven to 350F/180C.
Generously butter two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans and lightly dust flour over them. Line the bottom of the greased and dusted pans with parchment paper.
Cream together 2 cups of sugar and 2 sticks of butter in the bowl of an electric mixer fitted with a paddle attachment for about five minutes, or until the mixture is light and fluffy.
Set the mixer to medium speed and beat in 4 large eggs, one at a time, beating well after putting in each egg. Also add the grated orange zest.
Then in a large bowl sift together the dry ingredients - flour, baking powder, baking soda and salt.
In another mixing bowl, combine the wet ingredients - buttermilk, 1/4 cup of orange juice and vanilla essence.
Now add the dry and wet mixtures alternately to the prepared batter, starting and finishing with the dry mixture, mixing lightly after each addition till you get a smooth batter.
Now pour the cake batter into the greased pans and smooth the tops.
Pop the pans into the oven and bake for 45 to 60 minutes, until a cake tester inserted into the cake comes out clean.
Meanwhile, in a small saucepan, heat the remaining half cup sugar and the remaining half cup orange juice over low heat until the sugar completely dissolves.
Once the cakes are done allow them to cool in their pans for ten minutes.
Then remove the cakes from the pans and set them on a baking rack placed over a tray.
Pour the orange syrup all over the cakes and allow them to cool down completely. The orange syrup really lifts the flavour and makes the cake nice and moist.
Finally, to glaze, mix the confectioners' sugar and fresh orange juice in a mixing bowl, blending with a wire whisk until nice and smooth. If required, add a couple more drops of orange juice, to make it easy to pour.
Now drizzle the prepared glaze over the top of one cake. Allow the glaze to dry completely.
Cut delicious Orange Cake into slices and serve.
Wrap the second cake well and store in the refrigerator upto 2-3 days.