It’s citrus season and I’m all here for it!
Made this orange cake with lots and lots of orange zest and juice, so when you bite into it, it’ll hit you with all those amazing flavors and fragrances!
Glazed Orange Cake
Yields: one 9 × 5 inch loaf pan
Ingredients:
For the Orange Cake:
- 1 1⁄2 cups – 190 gr flour
- 1⁄2 tsp salt
- 2 tsp baking powder
- 1⁄2 cup – 113 gr room temperature unsalted butter
- 1⁄2 cup – 100 gr light brown sugar
- 1⁄2 cup – 100 gr granulated sugar
- 2 tbsp orange zest
- 1⁄2 tbsp lemon zest
- 2 tsp freshly grated ginger (optional, but I love how it enhances the flavors!)
- 3 eggs at room temperature
- 1⁄2 cup freshly squeezed orange juice at room temperature
- 1⁄2 tsp vanilla extract
For the Orange Glaze:
- 1 1⁄2 cups confectioners sugar, sifted
- 4 tablespoons fresh orange juice
- 1 tbsp orange zest
- Pinch of salt
- 1 tsp melted butter
Instructions:
First we make the cake:
- Preheat the oven to 350 F. Line and grease the loaf pan.
- Whisk flour, baking powder and salt in a bowl and set aside.
- In a large bowl, add room temperature butter, brown sugar, and granulated sugar and beat on medium for about 3 minutes until it’s creamy and light in color. (scrape the bowl half way through mixing)
- Add orange zest, lemon zest and grated ginger and mix until combined.
- Add the eggs one at a time and mix well after adding each, until incorporated.
- Add vanilla extract and mix.
- Mix in the dry ingredients in 3 parts, alternating with orange juice beating well after each addition.
This means, adding one third of the dry ingredients, mixing a little bit until incorporated, then adding half of the orange juice and mixing. Then, you add another one third of the dry ingredients, mix, add the rest of the orange juice, mix, and finally add the last part of the dry ingredients.
So, we start and finish with the dry ingredients.
Keep in mind that you don’t need to mix the batter too much, a few seconds after each addition is enough to incorporate them together. If you over mix the batter, your cake won’t have a soft and crumbly texture.
8. Transfer the batter to the prepared pan and bake in the preheated oven for about 40 minutes or until a toothpick comes out clean.
9. Let the cake cool in the pan for 10 minutes and then invert it onto a plate or wire rack and cool completely.
Now we prepare the glaze:
- In a medium bowl, add confectioners sugar and orange juice, whisk together very well until there are no lumps.
- Add orange zest, a pinch of salt and 1 tsp melted butter and whisk again until combined.
Assembly:
Once the cake cooled down, pour or spoon the glaze over it. You can also decorate your cake with some orange slices and orange zest.
Enjoy!!
📼You can watch the full tutorial here:
