Amazing Moist Homemade Orange Cake
Amazing Moist Homemade Orange Cake
Introduction
Get ready to infuse your kitchen with the irresistible aroma of citrus! Our Amazing Moist Homemade Orange Cake is an absolute delight, bursting with bright, zesty orange flavor and an incredibly tender, moist crumb. This recipe is designed to be straightforward and rewarding, making it perfect for bakers of all levels. Whether you're celebrating a special occasion or simply craving a taste of sunshine, this cake promises to deliver pure joy with every slice. Prepare to impress your family and friends with this truly spectacular treat!
Ingredients
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon fresh orange zest (from 2 medium oranges)
- ½ cup (120ml) fresh orange juice
- ½ cup (120ml) whole milk, at room temperature
- 1 ½ cups (180g) powdered sugar, sifted
- 3-4 tablespoons fresh orange juice
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or spray with baking spray). Line the bottom with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Zest: Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the fresh orange zest. Scrape down the sides of the bowl as needed.
- Alternate Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the orange juice and milk, starting and ending with the dry ingredients. Mix until just combined after each addition; do not overmix.
- Pour and Bake: Pour the batter evenly into the prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Prepare Glaze: While the cake cools, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar and 3 tablespoons of fresh orange juice. If the glaze is too thick, add more orange juice, ½ teaspoon at a time, until you reach a pourable consistency.
- Glaze Cake: Once the cake is completely cool, pour the orange glaze over the top, allowing it to drip down the sides. Let the glaze set for a few minutes before slicing and serving.
Pro Tips & Notes
- Fresh is Best: For the most vibrant orange flavor, always use fresh orange zest and freshly squeezed orange juice. Bottled juice simply won't yield the same bright results.
- Don't Overmix: Overmixing the batter can develop the gluten in the flour too much, resulting in a tough, dry cake. Mix only until the ingredients are just combined.
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature. This helps them emulsify better, creating a smoother, more uniform batter and a finer crumb.
- Cool Completely Before Glazing: Applying glaze to a warm cake will cause it to melt and soak in, rather than forming a beautiful, slightly firm coating. Patience is key here!
- Storage: Store leftover cake at room temperature, covered tightly, for up to 3 days, or in the refrigerator for up to 5 days.
Nutrition Facts (per serving)
- Calories: 380
- Total Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 90mg
- Sodium: 210mg
- Total Carbohydrates: 57g
- Dietary Fiber: 1g
- Total Sugars: 40g
- Protein: 4g
Frequently Asked Questions
- Q: Can I use a different size cake pan? A: Yes, you can use an 8x8 inch square pan, a Bundt pan, or even make cupcakes. Adjust baking time accordingly; a Bundt cake may need 45-55 minutes, and cupcakes 18-22 minutes.
- Q: Can I make this cake gluten-free? A: You can certainly try! Replace the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture might vary slightly.
- Q: How can I make this cake even more orangey? A: For an extra burst of flavor, you can add a ½ teaspoon of orange extract to the cake batter along with the zest. You could also brush the warm cake with a simple syrup made from orange juice and sugar before glazing.
- Q: Can I freeze this orange cake? A: Yes, you can freeze the cake without the glaze. Once completely cooled, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before glazing.