Cinnamon Orange Juice Cake
Indulge in the warm, citrusy allure of this Cinnamon Orange Juice Cake, a dessert that masterfully balances cozy spice with zesty brightness. Featuring the natural sweetness of fresh orange juice and aromatic cinnamon, this moist and tender cake is a breeze to make with just one bowl for mixing. Baked to golden perfection and finished with a buttery orange glaze that drips decadently over the top, every slice is a feast for the senses. Perfect for brunch gatherings, holiday tables, or an everyday treat, this cake offers an irresistible blend of comforting flavors and vibrant citrus notes. Sprinkle a touch of cinnamon on the glaze for an elegant garnish, and enjoy a dessert that’s as visually stunning as it is delicious. Easy-to-make and utterly delightful, this recipe serves as your ticket to a show-stopping dessert that’s sure to impress.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 3 large Eggs
- 0.75 cup Vegetable oil
- 1 cup Orange juice
- 1 tablespoon Orange zest
- 1 teaspoon Vanilla extract
- 0.25 cup Unsalted butter
- 1 cup Powdered sugar
- 2 tablespoons Orange juice (for glaze)
- 0.25 teaspoons Ground cinnamon (for garnish)
Instructions
Preheat the oven to 350°F (175°C) and grease a standard Bundt pan or a 9x13 inch baking pan.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt.
In a separate bowl, whisk together the eggs, vegetable oil, orange juice, orange zest, and vanilla extract until fully combined.
Gradually add the wet ingredients to the dry ingredients, stirring just until the batter is smooth and no lumps remain. Do not overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
To make the glaze, melt the unsalted butter in a small saucepan over low heat. Stir in the powdered sugar and orange juice until smooth and pourable.
Once the cake is fully cooled, drizzle the glaze evenly over the top of the cake, allowing it to drip down the sides for decor.
Sprinkle a light dusting of ground cinnamon over the glaze as garnish.
Slice and serve the cake. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 227 mg | 10% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 44.4 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 108 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
