Orange Glazed Cake
When I have a few fragrant oranges at home and some time to spend in the kitchen, I make this simple cake. Every time I enjoy that I don’t have to wash too many dishes and that it’s made without hassle. I’ve made it in various pans, but it turns out best in a classic loaf pan; I’ve never had surprises with the composition. The orange glaze is quick to make, and I’ve never needed any special ingredients.
Quick Info
Total time: about 1 hour and 30 minutes (including cooling for glazing)
Preparation time: 20-25 minutes
Baking time: depends on the oven, but usually 50-60 minutes
Servings: 10-12 slices
Difficulty: easy-medium
Recipe type: dessert, suitable for coffee, snack, or breakfast
Ingredients
For the cake:
1 cup of butter (measured with a tea cup)
1 and 1/2 cups of sugar
4 eggs
3 cups of flour
3 and 1/2 teaspoons of baking powder
1 cup of orange juice
Zest of one orange and one lemon
For the glaze:
5-6 tablespoons of powdered sugar
1-2 tablespoons of orange juice
Zest of an orange
Preparation Method
1. Prepare the loaf pan by greasing it with butter and dusting it with a little flour. Preheat the oven to 180°C so it's hot at the right moment.
2. In a large bowl, beat the butter with the sugar until you get a fluffy cream. It’s easiest with an electric mixer, but you can also use a whisk if the butter is soft.
3. Add the eggs one at a time, mixing well after each addition. Don’t rush; this keeps the mixture airy.
4. Add the grated zest of the orange and lemon to the butter, sugar, and egg mixture.
5. Sift the flour together with the baking powder. Start adding it gradually to the wet mixture, alternating with the orange juice. Continue mixing on low speed just until combined. In the end, it should result in a fine batter, not too thick.
6. Pour the batter into the pan and smooth the top lightly.
7. Place the pan in the preheated oven. After about 50 minutes, check with a toothpick: if it comes out clean, the cake is ready. If not, leave it for another 5-10 minutes and check again.
8. Remove the cake from the oven and let it cool completely in the pan or on a rack. If it’s warm when you put on the glaze, it will run off quickly and won’t set.
9. For the glaze, place the powdered sugar in a cup or a small bowl, add 1-2 tablespoons of orange juice and grated orange zest. Mix well, then refrigerate for a few minutes. If you want a thicker glaze, use more powdered sugar.
10. Once the cake has completely cooled, pour the glaze on top and spread it gently with a spoon or spatula.
Why I Make This Recipe Often
It’s an easy dessert to make, the ingredients are always at hand, and there’s no need to plan days in advance. The cake stays soft for two to three days, making it great for multiple snacks. I love that the glaze adds a touch of freshness without being complicated to make.
Tips and Variations
Tips
- Use butter at room temperature for easy creaming with sugar.
- Don’t skip the complete cooling of the cake before glazing, or it won’t set.
- If you find the glaze too thin, add more powdered sugar; if it’s too thick, add a few drops of orange juice.
Substitutions
- You can use blood oranges for a more intense flavor.
- If you don’t have a lemon, you can omit the zest, but the cake is more fragrant with both.
Variations
- For a milder citrus flavor, use only orange zest or only lemon.
- If you want to make it more festive, add some chopped nuts to the batter.
Serving Ideas
- It pairs well with coffee or tea, for breakfast or as a snack.
- You can serve it with a bit of whipped cream if you’re having guests at the table.
Frequently Asked Questions
1. Can I use margarine instead of butter?
Theoretically yes, but the texture and final taste change quite a bit. Butter gives a richer flavor.
2. Can the cake be frozen?
The plain cake (without glaze) can be frozen, but the texture after thawing is not the same. The glaze does not freeze well.
3. What type of flour is used?
I used white flour, type 000. If you use whole wheat flour, the texture will be denser.
4. What do I do if the cake sticks to the pan?
Usually, if the pan is well greased and floured, it doesn’t stick. If it does stick, let it cool and gently run a knife around the edges.
5. Does the orange juice need to be fresh, or can I use from a carton?
Fresh juice is more fragrant, but if you don’t have it, carton juice works too.
Nutritional Values (estimate)
One slice (out of 12) has approximately 270-300 kcal.
Carbohydrates: 40 g
Protein: 4 g
Fats: 10-12 g
Values are estimates and vary based on ingredients and thickness of the glaze. The cake is quite sweet and has a moderate fat content.
Storage and Reheating
The cake keeps well at room temperature, covered, for two to three days. If you want to keep it longer, wrap it in plastic wrap and refrigerate. I do not recommend reheating in the oven as the glaze melts. The cake is also good cold, straight from the fridge, but the texture is more pleasant at room temperature. If you don’t put on the glaze, you can slice it and freeze it.
When I have a few fragrant oranges at home and some time to spend in the kitchen, I make this simple cake. Every time I enjoy that I don’t have to wash too many dishes and that it’s made without hassle. I’ve made it in various pans, but it turns out best in a classic loaf pan; I’ve never had surprises with the composition. The orange glaze is quick to make, and I’ve never needed any special ingredients.
Quick Info
Total time: about 1 hour and 30 minutes (including cooling for glazing)
Preparation time: 20-25 minutes
Baking time: depends on the oven, but usually 50-60 minutes
Servings: 10-12 slices
Difficulty: easy-medium
Recipe type: dessert, suitable for coffee, snack, or breakfast
Ingredients
For the cake:
1 cup of butter (measured with a tea cup)
1 and 1/2 cups of sugar
4 eggs
3 cups of flour
3 and 1/2 teaspoons of baking powder
1 cup of orange juice
Zest of one orange and one lemon
For the glaze:
5-6 tablespoons of powdered sugar
1-2 tablespoons of orange juice
Zest of an orange
Preparation Method
1. Prepare the loaf pan by greasing it with butter and dusting it with a little flour. Preheat the oven to 180°C so it's hot at the right moment.
2. In a large bowl, beat the butter with the sugar until you get a fluffy cream. It’s easiest with an electric mixer, but you can also use a whisk if the butter is soft.
3. Add the eggs one at a time, mixing well after each addition. Don’t rush; this keeps the mixture airy.
4. Add the grated zest of the orange and lemon to the butter, sugar, and egg mixture.
5. Sift the flour together with the baking powder. Start adding it gradually to the wet mixture, alternating with the orange juice. Continue mixing on low speed just until combined. In the end, it should result in a fine batter, not too thick.
6. Pour the batter into the pan and smooth the top lightly.
7. Place the pan in the preheated oven. After about 50 minutes, check with a toothpick: if it comes out clean, the cake is ready. If not, leave it for another 5-10 minutes and check again.
8. Remove the cake from the oven and let it cool completely in the pan or on a rack. If it’s warm when you put on the glaze, it will run off quickly and won’t set.
9. For the glaze, place the powdered sugar in a cup or a small bowl, add 1-2 tablespoons of orange juice and grated orange zest. Mix well, then refrigerate for a few minutes. If you want a thicker glaze, use more powdered sugar.
10. Once the cake has completely cooled, pour the glaze on top and spread it gently with a spoon or spatula.
Why I Make This Recipe Often
It’s an easy dessert to make, the ingredients are always at hand, and there’s no need to plan days in advance. The cake stays soft for two to three days, making it great for multiple snacks. I love that the glaze adds a touch of freshness without being complicated to make.
Tips and Variations
Tips
- Use butter at room temperature for easy creaming with sugar.
- Don’t skip the complete cooling of the cake before glazing, or it won’t set.
- If you find the glaze too thin, add more powdered sugar; if it’s too thick, add a few drops of orange juice.
Substitutions
- You can use blood oranges for a more intense flavor.
- If you don’t have a lemon, you can omit the zest, but the cake is more fragrant with both.
Variations
- For a milder citrus flavor, use only orange zest or only lemon.
- If you want to make it more festive, add some chopped nuts to the batter.
Serving Ideas
- It pairs well with coffee or tea, for breakfast or as a snack.
- You can serve it with a bit of whipped cream if you’re having guests at the table.
Frequently Asked Questions
1. Can I use margarine instead of butter?
Theoretically yes, but the texture and final taste change quite a bit. Butter gives a richer flavor.
2. Can the cake be frozen?
The plain cake (without glaze) can be frozen, but the texture after thawing is not the same. The glaze does not freeze well.
3. What type of flour is used?
I used white flour, type 000. If you use whole wheat flour, the texture will be denser.
4. What do I do if the cake sticks to the pan?
Usually, if the pan is well greased and floured, it doesn’t stick. If it does stick, let it cool and gently run a knife around the edges.
5. Does the orange juice need to be fresh, or can I use from a carton?
Fresh juice is more fragrant, but if you don’t have it, carton juice works too.
Nutritional Values (estimate)
One slice (out of 12) has approximately 270-300 kcal.
Carbohydrates: 40 g
Protein: 4 g
Fats: 10-12 g
Values are estimates and vary based on ingredients and thickness of the glaze. The cake is quite sweet and has a moderate fat content.
Storage and Reheating
The cake keeps well at room temperature, covered, for two to three days. If you want to keep it longer, wrap it in plastic wrap and refrigerate. I do not recommend reheating in the oven as the glaze melts. The cake is also good cold, straight from the fridge, but the texture is more pleasant at room temperature. If you don’t put on the glaze, you can slice it and freeze it.