Here’s a moist and flavorful Orange Juice Cake 🍊🎂 — perfect for breakfast, dessert, or a sweet snack.
Ingredients (8–10 servings)
Cake:
- 1 cup orange juice (fresh or store-bought)
- 2 tsp orange zest (optional but adds flavor)
- 1/2 cup butter, softened
- 1 cup sugar
- 3 large eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sour cream or yogurt
Glaze (optional):
- 1 cup powdered sugar
- 2–3 Tbsp orange juice
Instructions
- Preheat oven
- 350°F (175°C). Grease and flour a 9×13-inch or bundt pan.
- Mix wet ingredients
- In a bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in orange juice, orange zest, and sour cream.
- Mix dry ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine
- Gradually add dry ingredients to wet ingredients, mixing until smooth.
- Bake
- Pour batter into prepared pan.
- Bake 35–45 minutes (depending on pan) or until a toothpick inserted comes out clean.
- Cool & glaze
- Let cake cool 10–15 minutes.
- For glaze: mix powdered sugar with orange juice until smooth and drizzle over warm cake.
Tips
- Extra citrus flavor: Add a bit of lemon juice or zest to the glaze.
- Moist cake: Don’t overmix the batter; folding is enough once dry ingredients are added.
- Optional topping: Sprinkle sliced almonds or shredded coconut on the glaze for extra texture.
If you want, I can also give you a one-bowl orange juice cake recipe that’s super quick and perfect for last-minute baking 😄
Do you want me to do that?
