Moist Orange Cake Recipe — Easy Homemade Citrus Dessert

This Orange Cake is a bright, citrus-forward loaf made with plenty of orange zest, juice, and a splash of orange liqueur. It’s fragrant, tender, and finished with a glossy orange glaze that amplifies the flavor.

A side view of a slice of orange cake and the entire loaf, topped with blueberries, fresh rosemary, and orange slices.

This citrus-infused pound-cake-style loaf is rich yet easy to make. Serve it simply with tea or coffee, or dress it up with whipped cream and fresh fruit — it’s a reliable favorite no matter the occasion.

Why You’ll Love This Orange Cake Recipe

Everyday ingredients. Most components are pantry staples; take advantage of citrus season to make this often.
Intense orange flavor. Zest, juice, and a touch of liqueur combine with the glaze to deliver citrus in every bite.
Lovely texture. The cake bakes up with a velvety, soft crumb that’s easy to slice and hard to resist.

The ingredients needed for orange cake are shown portioned out: eggs, flour, sugar, orange juice, orange zest, orange liqueur, butter, buttermilk, baking powder, salt.

Ingredients For Orange Cake

All-purpose flour: Measure using the spoon-and-level method for accuracy.
Baking powder
Salt
Unsalted butter
Granulated sugar
Orange zest: Preferably from organic oranges when possible.
Eggs and one extra yolk: Adds richness and tenderness.
Buttermilk: Whole milk can be used as a substitute.
Fresh orange juice: For the batter and for soaking the cake before glazing.
Orange liqueur: A tablespoon (such as Grand Marnier) enhances the orange aroma.
Vanilla bean paste or extract
Powdered sugar: For the orange glaze.

Two slices of glazed orange cake rest atop each other, with the rest of the loaf visible nearby topped with orange slices.

How to Make Orange Cake

Below is a clear, step-by-step overview to guide you through the process. Full, exact measurements and timing are included in the recipe card further down.

A hand mixer creams butter and sugar in a white bowl.

A hand mixer beats the batter for orange cake in a white bowl.

Prepare: Preheat oven and grease an 8×4-inch loaf pan. Sift together flour, baking powder, and salt.
Cream: Beat butter, sugar, and orange zest until pale and fluffy.
Incorporate eggs: Add eggs one at a time on low speed, mixing well after each addition.
Add wet ingredients: Mix in buttermilk, orange juice, orange liqueur, and vanilla until combined.

Vanilla paste and orange juice are mixed into a bowl of orange cake batter.

Orange cake batter is smoothed into a metal loaf pan.

Combine: Fold in the dry ingredients until the batter is smooth, being careful not to overmix.
Bake: Pour batter into the prepared pan and bake at 350°F for about 40–45 minutes, until a toothpick comes out clean.
Soak: While the cake is still warm, poke holes across the top and slowly drizzle fresh orange juice over the surface to soak in extra flavor and moisture.
Glaze: Whisk powdered sugar with freshly squeezed orange juice until smooth to make the glaze.

A white bowl of orange glaze is mixed with a wooden spoon.

The baked loaf pan of orange cake is shown with a spoon resting on it and a bowl of orange glaze next to it ready to be added to the top.

Drizzle: Once cool, pour the glaze over the loaf and let it set.
Garnish and serve: Top with orange slices, fresh blueberries, or a sprig of rosemary if desired, then slice and enjoy.

A sliced orange loaf cake topped with orange glaze, orange slices, and wish more oranges surrounding it.

Tips for Success

This loaf is forgiving, but these tips help ensure the best results:

Bring ingredients to room temperature. Softened butter and room-temp eggs make a smoother, lighter batter.
Use quality butter. Fresh, flavorful butter improves the cake’s taste.
Sift the powdered sugar. Sifting prevents lumps in the glaze for a silky finish.
Fresh juice when possible. Freshly squeezed orange juice gives the brightest, cleanest flavor.
Don’t overmix. Mix just until combined to avoid a dense or rubbery crumb.
Make ahead. The cake keeps well in the fridge and often tastes even better after a day as the flavors meld.
Swap citrus. Use lemon, lime, blood orange, or tangerine in the same amounts for a different twist.

Slices of orange cake are arranged on a blue plate while a fork cuts into one of the pieces.

How to Store

Store the cake lightly covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 7 days. For longer storage, wrap the whole loaf tightly in plastic and foil or wrap individual slices and freeze for up to 3 months. Thaw in the refrigerator before serving.

More Cake Recipes

Chocolate Eclair Cake
Strawberry Cupcakes
Lemon Bundt Cake
Red Velvet Cake
Easy Chocolate Cake

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Orange Cake

by Katerina | Easy Weeknight Recipes

This Orange Cake is fragrant and dense with bright citrus notes from zest, juice, and a touch of liqueur, finished with an orange glaze.

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: 10 servings

Ingredients

For the cake:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon sea salt
1 cup unsalted butter, softened
1 cup granulated sugar
4 tablespoons orange zest
3 large eggs, at room temperature
1 egg yolk
½ cup buttermilk
3 tablespoons orange juice
1 tablespoon orange liqueur
1 teaspoon vanilla bean paste or vanilla extract
1 cup orange juice (for soaking)

Orange glaze:

1 cup powdered sugar
3 tablespoons freshly squeezed orange juice

Instructions

For the Cake

Preheat the oven to 350°F. Grease an 8×4-inch loaf pan with butter and dust with flour; set aside.
In a medium bowl, sift together flour, baking powder, and sea salt; set aside.
In a large bowl, cream the softened butter, granulated sugar, and orange zest with an electric mixer until light and fluffy, about 4–5 minutes.
Reduce mixer speed and add eggs one at a time, beating well after each addition.
Add buttermilk, orange juice, orange liqueur, and vanilla, mixing until incorporated.
Gradually add the sifted dry ingredients and mix on low or fold with a spatula until smooth. Do not overmix.
Pour batter into the prepared loaf pan and tap gently to remove air bubbles.
Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.
While still warm, poke holes across the top with a skewer and slowly drizzle the cup of fresh orange juice over the surface. Transfer the loaf to a wire rack to cool completely.

For the Orange Glaze

Strain the freshly squeezed orange juice to remove pulp.
Sift the powdered sugar into a bowl. Add orange juice gradually, stirring between additions, until you reach a smooth, pourable glaze.
When the cake is fully cooled, drizzle the glaze over the top and let it set.
Optionally garnish with orange slices, blueberries, or rosemary. Slice and serve.

Equipment

Measuring cups and spoons
Mixing bowls
Electric mixer
Cooling wire rack

Notes

Room-temperature ingredients: For a smooth batter, use room-temperature butter, eggs, and buttermilk.
Sift powdered sugar: Sifting prevents lumps and ensures a glossy glaze.
Fresh orange juice: Use fresh juice for best flavor, though store-bought works in a pinch.
Avoid overmixing: Mix until smooth to prevent a tough crumb.
Make ahead: The cake keeps well refrigerated; serve at room temperature for best texture.
Swap citrus: Try lemon, lime, blood orange, or tangerine using equal amounts of zest and juice.
Storage: Keep covered at room temperature for 2 days or refrigerated up to 7 days. Freeze wrapped for up to 3 months; thaw in the fridge.

Nutrition

Calories: 426kcal | Carbohydrates: 55g | Protein: 5g

Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and equipment. Use your preferred nutritional calculator for exact values.

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