Orange Nut Cake
Brighten up your dessert table with this zesty and nutty Orange Nut Cake, a delightful blend of citrusy sweetness and toasty crunch in every bite. Made with fresh orange juice and fragrant orange zest, this moist and tender cake bursts with sunny flavors that are perfectly complemented by the rich texture of toasted walnuts or pecans. The simple yet satisfying recipe calls for everyday pantry staples, comes together in under an hour, and yields a dessert that’s as elegant as it is comforting. Whether dusted with powdered sugar for a finishing touch or served alongside a steaming cup of coffee, this versatile cake is the perfect treat for any occasion, from casual gatherings to festive celebrations.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.25 cups Granulated sugar
- 3 pieces Large eggs
- 0.5 cups Fresh orange juice
- 2 tablespoons Orange zest, finely grated
- 0.25 cups Milk
- 1 cups Chopped nuts (walnuts or pecans, toasted)
- 2 tablespoons Powdered sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease and lightly flour a 9-inch round or square cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition.
Mix in the orange juice and orange zest until fully incorporated.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Gently fold in the chopped, toasted nuts with a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If desired, dust the top of the cooled cake with powdered sugar before serving.
Slice and enjoy your Orange Nut Cake with a cup of tea or coffee!
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 28.5 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 128 mg | 3% | |
*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.
