Love citrus cakes? Check out my Lemon Drizzle Cake while you’re here! This easy-to-make orange cake is tender, moist and bursting with fresh orange flavor. It’s topped with a crunchy glaze for added texture and is sure to become a regular favorite! In a mixer fitted with the whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes.
Zest magic: Use a microplane or fine grater to get just the zest (colored part) of the orange peel. This packs the most fragrant citrus punch. Avoid the white pith underneath, which can be bitter. Ditch the pith: Before using the zest (colored part of the peel), remove as much white pith as possible with a sharp knife. Embrace the blanch: Boiling the whole orange or peel mellows bitterness. Try blanching for a few minutes, then discarding the water and using the softened peel.
Add the oil slowly until combined and repeat with the butter. Add orange juice and zest and keep mixing slowly until combined. Add flour mixture mix until just combined (being careful not to overmix). Add batter to a prepared greased pan and bake until a cake tester comes out clean. While the cake bakes, make the glaze by mixing orange juice, orange zest, and sugar. When the cake is done and is still warm, transfer to a wire rack and prick the warm cake all over with a skewer and then pour over the glaze. The juice will sink into the cake and the sugar will form a lovely, crisp topping. This recipe was updated in 2021 to add a video. The cake can be stored at room temperature for up to 3 days. Keep it cool and dry, away from direct sunlight or heat sources. Freezing: If you want to freeze the cake for later consumption, it’s best to freeze it before glazing or icing to maintain the texture and freshness. Wrap the cooled, unglazed cake securely with plastic wrap, followed by a layer of aluminum foil, to prevent freezer burn and odors from seeping in. Label the wrapped cake with the freezing date for easy reference. The cake can be frozen for 2-3 months without compromising quality. Thawing: To thaw the frozen cake, remove it from the freezer and let it defrost in the refrigerator overnight. Once thawed, you can glaze or ice the cake if desired. If using a crunchy sugar glaze, you can apply it to the slightly warm, thawed cake. Important Note: The freezing and thawing process may affect the texture of the glaze or icing. If you’re concerned about the appearance, you can opt for glazing or icing the cake after thawing. However, glazed and iced cakes should still taste delicious after freezing. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
