Orange cake is one of those simple, comforting desserts we love to bake, perfect for an afternoon snack or to satisfy a small craving. It’s easy to make and requires just a few ingredients, most of which are probably already in your pantry. With its delicate orange aroma and soft, moist texture, it’s a true classic.
This is a soft cake, generously soaked with an orange syrup, which gives it even more flavor and moistness. Once baked, it’s left to cool in the pan before being soaked with the hot syrup. This step enhances the orange taste.
You can serve it as is, or sprinkle a little powdered sugar on top. However, even without the syrup, it’s still delicious.
It’s also a great recipe to make with kids, especially for afternoon treats. They’ll enjoy taking part in the process and will be proud to taste the cake they helped bake fresh out of the oven.
If you want a taller, fluffier orange cake, simply use a smaller loaf pan.
Table of Contents
The Recipe in Video
Ingredients:
NB: Find the printable recipe card with Us customary at the end of the content.
For a 10- or 11-inch loaf pan
- 6 eggs
- 255 g soft butter
- 150 g sugar
- 255 g all-purpose flour
- zest of 2 oranges
- 3 tablespoons diced candied orange peel (optional, adjust to taste)
- 2 sachets baking powder (14 g )
For the syrup
- Juice of 2 oranges
- 2 tablespoons sugar
Preparation steps :
Preheat the oven to 180°C (350°F).
Cream the softened butter with the sugar until the mixture becomes light and fluffy. You can use a hand mixer or a stand mixer fitted with the paddle attachment.
Note: To enhance the orange flavor, you can mix the sugar with the orange zest before adding it to the butter.
Add the eggs one at a time, beating continuously.
Fold in the sifted flour and baking powder together.
Mix, then add the zest (if you haven’t added it earlier) along with the candied orange pieces. (The candied orange pieces are optional.)
Pour the batter into a greased loaf pan without smoothing the top.
Tap the pan gently on the countertop if you want a smooth, flat top.
Bake for 30 to 40 minutes, depending on your oven. A knife or skewer inserted into the center should come out clean.
Remove the cake from the oven and let it cool in the pan.
Prepare the syrup:
Bring the sugar and orange juice to a boil over low heat and simmer for 2 minutes.
Drizzle the hot syrup over the cooled cake. Feel free to use only as much syrup as you like.
Once the syrup is fully absorbed and the cake is completely cooled, remove it from the pan and place it on a wire rack.
You can dust it with powdered sugar and decorate it with thin slices of lightly candied orange before serving.
Other cake recipes to discover
Easy and Moist Orange Cake
INGREDIENTS
For a 10- or 11-inch loaf pan
- 6 eggs
- 255 g soft butter
- 150 g sugar
- 255 g all-purpose flour
- zest of 2 oranges
- 3 tablespoons diced candied orange peel optional, adjust to taste
- 14 g baking powder (2 sachets)
For the syrup
- Juice of 2 oranges
- 2 tablespoons sugar
PREPARATION
- Preheat the oven to 180°C (350°F).
- Cream the softened butter with the sugar until the mixture becomes light and fluffy. You can use a hand mixer or a stand mixer fitted with the paddle attachment.
- Note: To enhance the orange flavor, you can mix the sugar with the orange zest before adding it to the butter.
- Add the eggs one at a time, beating continuously.
- Fold in the sifted flour and baking powder together.
- Mix, then add the zest (if you haven't added it earlier) along with the candied orange pieces. (The candied orange pieces are optional.)
- Pour the batter into a greased loaf pan without smoothing the top.
- Tap the pan gently on the countertop if you want a smooth, flat top.
- Bake for 30 to 40 minutes, depending on your oven. A knife or skewer inserted into the center should come out clean.
- Remove the cake from the oven and let it cool in the pan.
Prepare the syrup:
- Bring the sugar and orange juice to a boil over low heat and simmer for 2 minutes.
- Drizzle the hot syrup over the cooled cake. Feel free to use only as much syrup as you like.
- Once the syrup is fully absorbed and the cake is completely cooled, remove it from the pan and place it on a wire rack.
- You can dust it with powdered sugar and decorate it with thin slices of lightly candied orange before serving.