Orange Cake
This Orange Cake is delicate, fluffy, and bursting with sunshine! Made with everyday baking staples and the juice and zest of fresh oranges, it’s finished with an orange-vanilla glaze to take it over the top. Enjoy a slice with a cup of tea or for dessert.
Servings: 8
Ingredients
- 1 ½ cups sugar
- Zest from 1 navel orange
- ¾ cup butter softened
- 3 eggs
- ½ cup milk
- ¼ cup orange juice
- ¼ cup applesauce
- 1 tsp vanilla
- 1 ½ cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Glaze:
- ½ cup powdered sugar
- 2 tbsp orange juice
- ¼ tsp vanilla
Instructions
- Preheat oven to 350°F and line a 9” cake pan with parchment paper; set aside.
- Add the sugar and orange zest to a large bowl, then use your fingers to rub them together until fragrant. To that same bowl, add the butter and beat with a hand mixer or stand mixer until fluffy, 1-2 minutes.
- Then, add the eggs, milk, orange juice, applesauce, and vanilla to that bowl and mix to combine.
- In a separate bowl, stir the flour, baking powder, baking soda, and salt together.
- Pour the dry ingredients into the wet, then gently stir to combine just until the flour disappears. Pour the batter in to the prepared cake pan and bake for 50 minutes or until a toothpick comes out clean. Leave the cake in the pan for 10 minutes before carefully inverting it onto a wire rack. Allow the cake to cool before adding the glaze.
- For the glaze, whisk the orange juice and vanilla together, then add in the powdered sugar and whisk until smooth.
- Pour the glaze over the cake and smooth it out across the top. Wait a few minutes before slicing. Enjoy!
Notes
*Calories are per serving and are an estimation
Nutrition
Calories: 448kcal | Carbohydrates: 65g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 449mg | Potassium: 85mg | Fiber: 1g | Sugar: 47g | Vitamin A: 647IU | Vitamin C: 6mg | Calcium: 68mg | Iron: 2mg
