Moist Orange Cake Recipe with Zesty Citrus Glaze

This Orange Cake delivers an intense citrus experience, loaded with orange zest, fresh juice, and a touch of orange liqueur. Fragrant and tender, this loaf is finished with a bright orange glaze for extra zing.

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

This orange-scented pound-cake style loaf is rich yet straightforward to prepare. Serve it plain with tea or coffee, or dress it up with whipped cream and fresh fruit—either way, it’s a crowd-pleaser.

Why You’ll Love This Orange Cake Recipe

Everyday ingredients. Most items are pantry staples; make the most of citrus season and bake often.
Intense citrus flavor. Zest, juice, and a splash of liqueur plus a sweet glaze means orange flavor in every bite.
Lovely texture. The cake bakes up with a velvety, fine crumb that’s moist and easy to slice.

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

Flour: Measure by the spoon-and-level method for accuracy.
Baking powder
Salt
Butter (unsalted, at room temperature)
Sugar
Orange zest: Organic if possible for the best scent and flavor.
Eggs and extra yolk: Adds richness to the loaf.
Buttermilk: Whole milk can be used instead if needed.
Orange juice: Freshly squeezed gives the brightest flavor.
Orange liqueur: Optional, but adds depth (e.g., Grand Marnier).
Vanilla bean paste or extract: Adds warm vanilla notes.
Powdered sugar and orange juice: For the 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 are the key steps to make this loaf. Full, precise instructions and ingredient amounts 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 the oven and grease an 8×4-inch loaf pan. Sift together the flour, baking powder, and salt.
Cream butter and sugar: Beat butter, sugar, and orange zest until light and fluffy.
Add eggs: Mix in eggs one at a time until incorporated.
Mix in wet ingredients: Stir in buttermilk, orange juice, liqueur (if using), and vanilla until smooth.

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: Add the dry ingredients gradually and mix until just smooth to avoid overworking the batter.
Fill pan: Transfer the batter to the prepared loaf pan and smooth the top.
Bake: Bake 40–45 minutes or until a toothpick comes out clean.
Soak with juice: While still warm, poke holes over the top and drizzle with fresh orange juice so the cake absorbs the citrus.
Make glaze: Whisk powdered sugar with orange juice until silky and pourable.

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 the loaf is cooled, pour the glaze over the top, letting it drip down the sides.
Serve: Garnish with orange slices, blueberries, or rosemary if desired, 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 ensure the best result:

Room-temperature ingredients: Softened butter and room-temperature eggs and buttermilk yield a smoother batter.
Quality butter: Good butter improves flavor and texture.
Sift powdered sugar: Sifting prevents lumps in the glaze for a smooth finish.
Fresh orange juice: It makes a noticeable difference—use freshly squeezed when possible.
Avoid overmixing: Mix only until the batter is uniform to keep the crumb tender.
Make ahead: The cake stores well—flavors deepen after a day; refrigerate if storing more than two days.
Try other citrus: Substitute lemon, lime, blood orange, or tangerine for a different twist using the same amounts of zest and juice.

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

How to Store

Keep the cake covered with foil or in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. For longer storage, wrap the whole loaf tightly in plastic wrap and foil or individually wrap 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, citrus-forward, and finished with a glossy 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 (optional)
1 teaspoon vanilla bean paste or extract
1 cup orange juice (for soaking before glazing)

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.
Sift together the flour, baking powder, and sea salt in a medium bowl and 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 the eggs one at a time, beating well after each addition, then add the egg yolk.
Mix in the buttermilk, orange juice, orange liqueur (if using), and vanilla until combined.
Fold in the dry ingredients gradually until the batter is smooth; avoid overmixing.
Pour the batter into the prepared loaf pan, tap to release air bubbles, and bake 40–45 minutes or until a toothpick inserted in the center comes out clean.
While the cake is still warm, poke holes over the top and slowly drizzle 1 cup of fresh orange juice so the cake soaks it up. Transfer to a wire rack to cool completely.

For the Orange Glaze

Strain freshly squeezed orange juice to remove any pulp.
Sift the powdered sugar, then add the orange juice gradually, stirring until a smooth, pourable glaze forms.
When the cake is fully cooled, drizzle the glaze over the top and let it set.
Optional: Garnish with orange slices, blueberries, or a sprig of rosemary. Slice and serve.

Equipment

Measuring cups and spoons
Mixing bowls
Electric mixer
Cooling rack

Notes

Room-temperature ingredients: Use softened butter and room-temperature eggs and buttermilk for the best texture.
Sift powdered sugar: Sifting prevents lumps and makes a smooth glaze.
Fresh orange juice: Fresh-squeezed juice gives brighter flavor than store-bought.
Avoid overmixing: Mix until the batter is smooth and streak-free to keep the crumb tender.
Make ahead: The cake keeps covered in the fridge; bring to room temperature before serving.
Swap citrus: Try lemon, lime, blood orange, or tangerine using the same amounts of zest and juice.
Storage tips: Store covered at room temperature for 2 days or refrigerate up to 7 days. Freeze whole or sliced, wrapped well, for up to 3 months and thaw in the fridge.

Nutrition

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

Nutritional info is an estimate and provided as a courtesy. Values may vary with ingredients and portions.

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