Tangy Orange Cake
Brighten your day with the irresistible zest of our Tangy Orange Cake, a citrus-infused delight that combines the fresh flavors of freshly squeezed orange juice and vibrant orange zest. Perfectly moist and tender, this cake features layers of buttery richness balanced by the tangy citrus notes, making each bite a burst of sunshine. Topped with a silky orange glaze and a sprinkle of zest, it’s as visually stunning as it is delicious. Whether served as an afternoon treat or the centerpiece of a celebration, this easy-to-make dessert will quickly become a new favorite for orange lovers. Ready in just an hour, this crowd-pleaser showcases the perfect pairing of fresh ingredients and simple techniques, ideal for baking enthusiasts of all levels.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.5 cups Granulated sugar
- 0.75 cups Unsalted butter, softened
- 3 large Eggs
- 0.75 cups Orange juice, freshly squeezed
- 1.5 tablespoons Orange zest
- 1 teaspoons Vanilla extract
- 0.5 cups Milk
- 0.75 cups Powdered sugar (for glaze)
- 2 tablespoons Orange juice (for glaze)
- 0.5 teaspoons Orange zest (for topping, optional)
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-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the orange juice, orange zest, and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and orange juice in a small bowl until smooth.
Once the cake is completely cooled, drizzle the glaze over the top. If desired, sprinkle with additional orange zest for decoration.
Slice and serve your tangy orange cake. Enjoy!
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 52.2 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 135 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.
