Why You’ll Love This Recipe
Old Fashioned Orange Cake is a timeless dessert that bursts with bright citrus flavor and has a moist, tender crumb. Made with fresh orange juice and zest, this cake is both refreshing and nostalgic, making it perfect for family gatherings, tea time, or a comforting treat any day of the week. Its simple preparation and delightful aroma will transport you to classic homemade baking at its best.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flourgranulated sugarsalted buttereggsbaking powdersaltmilkfresh orange juiceorange zestorange extract (optional)powdered sugar (for glaze, optional)
directions
Preheat your oven to 350°F (175°C) and grease a bundt or loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with milk and orange juice, starting and ending with dry ingredients.
Stir in the orange zest and orange extract if using.
Pour the batter into the prepared pan and smooth the top.
Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
(Optional) Prepare a glaze by mixing powdered sugar with a bit of orange juice and drizzle over the cooled cake.
Servings and timing
This recipe yields approximately 10-12 slices.Preparation time: 15 minutesBaking time: 45-55 minutesCooling time: 30 minutesTotal time: 1 hour 30-40 minutes
Variations
Add poppy seeds for a slight crunch and visual appeal.
Substitute part of the milk with sour cream for extra richness.
Use blood orange juice for a deeper flavor and color.
Top with candied orange peel for an elegant finish.
Make it a layer cake with orange-flavored buttercream.
storage/reheating
Store Old Fashioned Orange Cake in an airtight container at room temperature for up to 3 days.Refrigerate for up to 7 days for longer freshness.To freeze, wrap slices individually and store up to 2 months.Thaw at room temperature or warm slightly in the microwave before serving.
FAQs
Can I use bottled orange juice?
Fresh orange juice is recommended for the best flavor, but bottled juice can be used in a pinch.
Why is my cake dry?
Avoid overbaking and ensure proper measurement of flour for a moist cake.
Can I make this cake gluten-free?
Yes, use a gluten-free flour blend designed for baking.
Is the glaze necessary?
No, the cake is flavorful on its own, but the glaze adds a sweet citrus finish.
Can I use margarine instead of butter?
Butter is preferred for flavor, but margarine can work as a substitute.
Can I make this cake into cupcakes?
Yes, reduce baking time to 18-22 minutes for cupcakes.
Does this cake need to be refrigerated?
Only if glazed or stored for longer than 3 days.
What can I serve with orange cake?
It pairs well with whipped cream, vanilla ice cream, or fresh berries.
Can I use orange liqueur?
Yes, add a tablespoon to the batter or glaze for an adult twist.
Is this cake good for gifting?
Absolutely, it travels well and keeps nicely.
Conclusion
Old Fashioned Orange Cake is a beloved classic that brings sunshine to your dessert table. With its simple ingredients and burst of citrus, it’s an easy-to-make treat that’s both elegant and comforting. Perfect for any occasion or just a sweet everyday indulgence.
Print
Old Fashioned Orange Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10–12 servings 1x
- Category: Dessert / Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic, moist and buttery orange-flavored bundt or layer cake, finished with a sweet orange glaze—perfect for any celebration or afternoon treat.
Ingredients
- 2 1/2 cups (312 g) all‑purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup (226 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- Zest of 2 large oranges
- 3/4 cup (180 ml) freshly squeezed orange juice
- 1/2 cup (120 ml) whole milk, room temperature
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour a 9‑inch bundt pan (or two 8‑inch round pans).
- In a bowl, whisk flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and orange zest.
- Alternate adding dry flour mixture and wet ingredients (orange juice + milk) to the butter mixture, beginning and ending with dry ingredients. Mix until just combined—do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for 45–55 minutes (bundt) or 30–35 minutes (round pans), or until a toothpick inserted in center comes out clean.
- Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- While cooling, whisk together 1 cup powdered sugar with 2–3 Tbs fresh orange juice to make a glaze. Adjust thickness with more sugar or juice.
- Once cooled, drizzle glaze over cake. Let set before slicing.
Notes
- Room‑temperature ingredients help ensure an even, airy texture.
- For extra citrus punch, add 1 Tbs orange zest to the glaze.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Optionally, garnish with candied orange slices or toasted almonds.
Nutrition
- Serving Size: 1 slice (about 1/12 of cake)
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
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