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!
Servings: 10
Calories: 585kcal
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.