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Orange Cake

This Orange Cake is a soft, moist, and flavorful dessert infused with the brightness of fresh orange juice and zest. Topped with a sweet cream cheese glaze and optionally brushed with an orange syrup for extra depth, this cake delivers a delightful balance of tangy citrus and tender crumb, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 40 minutes
Total Time 1 hour 30 minutes
Servings 10

Ingredients
  

For the Cake:

  • 1 1/3 cups 160 g all-purpose flour
  • 3 tablespoons 20 g cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup 114 g unsalted butter, softened
  • 3/4 cup + 2 tablespoons 175 g granulated sugar
  • 1 1/2 teaspoons orange zest
  • 1/2 teaspoon lemon zest optional, but enhances flavor
  • 2 large eggs room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 cup 57 g sour cream, room temperature
  • 1/2 cup 118 ml freshly squeezed orange juice

For the Orange Syrup (Optional):

  • 2 tablespoons fresh orange juice
  • 1 1/2 tablespoons sugar

For the Cream Cheese Glaze (Optional):

  • 2 tablespoons cream cheese softened
  • 3/4 cup powdered sugar
  • 1 –2 tablespoons heavy cream

Instructions
 

  • Preheat oven to 350°F (180°C). Grease and flour a 6-cup bundt pan.
  • In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  • In a stand mixer, beat butter until creamy. Gradually add sugar, followed by orange and lemon zest. Beat until pale and fluffy, 4–5 minutes.
  • Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream until combined.
  • On low speed, add flour mixture in three parts, alternating with orange juice, starting and ending with flour. Do not overmix.
  • Transfer batter to prepared pan, smoothing the top. Bake 25–30 minutes, until a toothpick inserted comes out clean.
  • For syrup (optional): Simmer orange juice and sugar until dissolved. Poke holes in warm cake with a skewer, brush one-third syrup on top, let cool 10 minutes, then invert cake onto a platter. Brush remaining syrup over cake.
  • For glaze (optional): Whisk cream cheese until smooth. Add powdered sugar, then cream until thick yet pourable. Drizzle over cooled cake.
  • Slice and serve, garnished with orange peel if desired.

Notes

  • Room Temperature Ingredients: Ensure eggs, butter, and sour cream are at room temperature for best texture.
  • Don’t Overmix: Overmixing creates a dense cake; mix only until combined.
  • Boost Flavor: Add extra zest for a stronger orange punch.
  • Storage: Cake keeps 3–4 days covered at room temperature.
  • Optional Garnishes: Candied orange slices or fresh zest add elegance.