Why You'll Love It
- - Moist crumb that stays tender for days
- - Bright citrus aroma that fills the whole house
- - Simple ingredients you already have
- - Easy to pair with coffee or tea
"The orange juice cake was the star of our brunch – tender, fragrant, and just the right amount of sweet!"
Essential Ingredient Guide
- Fresh orange juice: Provides natural sweetness and a vibrant flavor; use freshly squeezed for the best aroma.
- All-purpose flour: Creates a tender crumb; sift to avoid lumps and ensure lightness.
- Granulated sugar: Balances the citrus acidity; you can reduce slightly if you prefer a less sweet cake.
- Ground cinnamon: Adds warmth; a pinch enhances the orange without overpowering.
- Lemon zest: Boosts the citrus brightness; grate finely for even distribution.
- Plain yogurt: Adds moisture and a subtle tang that lifts the flavor.
Complete Cooking Process
-
Ingredient Readiness:
Measure and sift flour, zest the lemon, and juice the oranges. Let the yogurt sit at room temperature so it blends smoothly.
-
Flavor Development:
Whisk butter and sugar until pale, then fold in the orange juice and zest. The mixture releases fragrant oils that scent the kitchen.
-
Texture Control:
Gently fold in the dry ingredients, being careful not to over‑mix; this keeps the crumb light and airy.
-
Finishing Touches:
Pour batter into a greased loaf pan, dust with a little extra zest, and bake until golden.
-
Serving Timing:
Allow the cake to cool on a rack before slicing; warm slices taste wonderful with a cup of tea.
- Use a light hand when mixing to keep the crumb tender.
- For extra glow, brush the top with a simple orange glaze while still warm.
- If you like a hint of spice, add a pinch of nutmeg with the cinnamon.
- Store in an airtight container; it stays moist for up to four days.
Pro Tips
Well, these little adjustments can turn a good cake into a memorable one. I mean, a drizzle of orange glaze can make the slice shine like sunrise on a plate. So, take a moment, let the cake rest, and enjoy the gentle perfume that lingers. Ugh, I always forget to tell people that the cake actually tastes better the next day—yes, that’s the magic of the orange juice settling into the crumb.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- The cake stays moist thanks to yogurt and orange juice.
- Do not over‑mix; a few lumps are okay.
- Room‑temperature ingredients blend more evenly.
Frequently Asked Questions
→ Can I use store‑bought orange juice?
Yes, but freshly squeezed juice gives a brighter flavor and less added sugar.
→ What can I substitute for yogurt?
Plain sour cream or buttermilk work well; they keep the cake moist.
→ How long does the cake stay fresh?
Stored in an airtight container at room temperature, it stays moist for up to four days.
→ Can I add nuts or fruit?
Absolutely—chopped walnuts or dried cranberries add texture without overpowering the citrus.
→ Is this recipe gluten‑free?
Swap the all‑purpose flour for a 1:1 gluten‑free blend and follow the same steps.
→ What glaze works best?
Mix powdered sugar with a little orange juice and zest for a thin, glossy glaze.
Chef's Tips
If you love extra spice, add a pinch of nutmeg to the batter — a tip I picked up from a baking forum.,For a seasonal twist, try stirring in a handful of dried cranberries; the cranberry orange muffins inspired me.,Those who adore cottage cheese cake find the tangy yogurt here a pleasant echo.
Nutrition Facts
per serving
320
Calories
6g
Protein
55g
Carbs
9g
Fat
Taste Profile
Bright citrus sweetness with gentle spice
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Use a 1:1 replacement; the texture remains light.
Provides a subtle coconut note; keep the same amount.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add 1/2 tsp ground ginger and a pinch of cayenne for a gentle heat that complements the orange.
Mediterranean Style
Fold in chopped pistachios and a drizzle of honey after baking for a nutty, sweet finish.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑mixing the batter, which makes the cake dense.
- Opening the oven door too early, causing the cake to sink.
- Using bottled orange juice with added sugar, which can make it too sweet.
Meal Prep & Storage
Make Ahead Tips
You can prepare the batter a day ahead and keep it refrigerated; bake when ready for a fresh‑out‑of‑the‑oven experience.
Leftover Ideas
Reheat gently in a skillet over low heat, covered, to restore softness.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather and prep all ingredients; zest and juice citrus.
Cream butter and sugar; add eggs and liquids.
Fold in dry ingredients gently; pour batter into pan.
Bake, cool, and glaze if desired.
Orange Juice Cake Recipe
A moist orange juice cake with bright citrus flavor, perfect for breakfast or a quick snack. It fits beautifully within the desserts collection.
Timing
Prep Time
15 Minutes
Cook Time
35 Minutes
Total Time
50 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 2 cups all‑purpose flour
- 02 1 cup granulated sugar
- 03 1/2 cup unsalted butter, softened
- 04 1 cup fresh orange juice
- 05 1/4 cup plain yogurt
- 06 2 large eggs
- 07 2 tbsp orange zest
- 08 1 tsp lemon zest
- 09 1 tsp baking powder
- 10 1/2 tsp baking soda
- 11 1/4 tsp salt
- 12 1 tsp ground cinnamon
Optional Glaze
- 01 1/2 cup powdered sugar
- 02 2 tbsp orange juice
- 03 1 tsp orange zest
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5‑inch loaf pan and line with parchment.
In a large bowl, cream the butter and sugar together until light and fluffy, about 3‑4 minutes.
Add eggs one at a time, beating well after each, then stir in the orange juice, yogurt, orange zest, and lemon zest.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Gently fold the dry mixture into the wet batter until just combined.
Pour batter into the prepared pan, smooth the top, and bake for 30‑35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. If using the glaze, whisk powdered sugar with orange juice and zest, drizzle over the warm cake.
Notes & Tips
- 1 If you love extra spice, add a pinch of nutmeg to the batter — a tip I picked up from a baking forum.
- 2 For a seasonal twist, try stirring in a handful of dried cranberries; the cranberry orange muffins inspired me.
- 3 Those who adore cottage cheese cake find the tangy yogurt here a pleasant echo.
Tools You'll Need
-
9×5‑inch loaf pan
-
Mixing bowls
-
Electric mixer or whisk
-
Rubber spatula
-
Wire cooling rack
-
Zester
Must-Know Tips
- Do not over‑mix; it keeps the crumb tender.
- Room‑temperature butter and eggs blend more smoothly.
- Let the cake rest before slicing for cleaner pieces.
Professional Secrets
- Creaming butter and sugar incorporates air for lift.
- Sifting flour removes lumps and adds lightness.
- Adding citrus zest at the end preserves volatile oils.
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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