Zesty Orange Cake
This Ultra-Zesty Orange Loaf is the ultimate crowd-pleaser—bright, citrusy, and gone before you can even grab a second slice! By rubbing the fresh orange zest directly into the sugar, you release every bit of those fragrant essential oils, resulting in an intense, sun-kissed flavor that permeates the entire cake.It’s incredibly moist, perfectly balanced with a silky citrus glaze, and has a tender crumb that makes it feel like a professional bakery find. Whether you're serving it for brunch or a late-night treat, don't expect any leftovers—it’s officially "friend-tested and approved."
Equipment
- Loaf Pan
Ingredients
The Cake
- 300 g All purpose flour
- 3/4 tsp Baking powder
- 1/4 tsp Salt
- 200 g Sugar Granulated
- 2 tbsp Orange zest (about 2 large oranges)
- 180 ml Orange juice Fresh
- 3 Eggs
- 1 tbsp Vanilla Extract
The Cake Soak
- 60 ml Orange juice
- 1 tbsp Sugar Granulated
- 1/2 Orange's zest
The Glaze
- 100 g Sugar Powdered or Icing
- 2 tbsp Orange juice
Instructions
Pre-prep
- Heat the oven: Set your oven to 350°F
- Prep the pan: Grease an 8×4-inch loaf pan with butter or use a baking spray that contains flour.
Mix Batter
- Dry Ingredients: Whisk the flour, baking powder, and salt together in a large mixing bowl.
- Infuse the Sugar: In a separate bowl, combine the sugar and orange zest. Use your fingertips to rub the zest into the sugar until it turns a pale orange and becomes fragrant.
- Wet Ingredients: Whisk the oil, eggs, orange juice, and vanilla into the orange sugar until well blended.
- Combine: Pour the wet mixture into the dry ingredients. Whisk gently just until the flour disappears—do not over-mix, or the cake may become tough.
Bake & Cool
- Bake: Transfer the batter to your prepared pan. Bake for about 1 hour and 10 minutes.
- Cool: Let the cake sit in the pan for 30 minutes to cool down.
If the top is browning too quickly, cover it loosely with foil after 60 minutes.
Finishing Touch – Soak & Glaze
- Soak: Mix the orange juice, zest, and sugar in a small bowl. Drizzle over the cooled cake.
- Glaze: Whisk the confectioners' sugar, zest, and juice in a small bowl until smooth. Drizzle over the cake.
- Set & Store: Let the glaze firm up for 30 minutes before serving. Store in an airtight container for up to 5 days.
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