Orange Blossom Cake
Delight your senses with this fragrant Orange Blossom Cake, a sophisticated dessert that combines the zesty brightness of fresh orange juice and zest with the floral elegance of orange blossom water. This moist and tender cake is a perfect balance of sweet and citrusy flavors, enhanced by the richness of butter and a light dusting of powdered sugar for a delicate finish. With just 20 minutes of prep time and a simple mixing technique, this recipe is as approachable as it is impressive, making it ideal for celebrations, afternoon tea, or a memorable weeknight treat. Serve it on its own or pair it with a dollop of whipped cream for an unforgettable dessert experience.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 3 large Eggs
- 0.75 cups Whole milk
- 0.25 cups Orange juice (freshly squeezed)
- 1 tablespoon Orange zest
- 1.5 teaspoons Orange blossom water
- 0.25 cups Powdered sugar (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition.
In a small bowl, combine the milk, orange juice, orange zest, and orange blossom water.
With the mixer on low speed, alternate adding the dry ingredients and the milk mixture to the butter-egg mixture in three additions, beginning and ending with the dry ingredients. Mix until just combined and smooth, but do not overmix.
Pour the batter into the prepared cake pan and spread evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once the cake is cool, dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
3788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 968 mg | 322% | |
| Sodium | 2165 mg | 94% | |
| Total Carbohydrate | 536.1 g | 195% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 346.7 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 396 mg | 30% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 927 mg | 20% | |
*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.
