Zingy Orange Cake
This cake tastes like biting into a beautifully ripe orange, only with a soft crumb and a sweet citrus glaze. Choose fragrant, juicy oranges at their seasonal best for bright flavour in every slice. Rub fresh zest into the sugar until it turns fragrant and orange-tinted; this simple step gives the cake its unmistakable citrus character. Fresh juice in the batter and a glossy orange glaze carry that brightness right through to the last bite. Zesty, zingy, and full of sunshine, it is a cake worth putting the kettle on for.
Zingy Orange Cake
| Prep 15 minutes | Cook 1 hour 10 minutes |
| Cooling About 1 hour 15 minutes | Glaze setting 30 minutes |
| Total About 3 hours 10 minutes | Servings 1 loaf (8 slices) |
Course: Dessert
Equipment: 8 × 4-inch loaf pan, mixing bowls, whisk, fine grater, and wire rack.
Adapted from Preppy Kitchen’s Orange Cake.
Ingredients
For the cake
- 300 g all-purpose flour
- ¾ tsp baking powder
- ¼ tsp salt
- 200 g granulated sugar
- 2 tbsp finely grated orange zest
- 240 ml neutral vegetable oil
- 180 ml fresh orange juice
- 3 large eggs (room temperature)
- 1 tbsp vanilla extract
For the orange glaze
- 120 g icing sugar (sifted)
- Zest of ½ orange (finely grated)
- 2 tbsp fresh orange juice
Instructions
Make the cake
- Prepare: Heat the oven to 350°F (175°C). Grease and line an 8 × 4-inch loaf pan.
- Rub: Work the orange zest into the granulated sugar with your fingertips until the sugar is fragrant and orange-tinted.
- Mix: Whisk oil, orange juice, eggs, and vanilla into the orange sugar. Separately whisk flour, baking powder, and salt, then gently combine the wet and dry mixtures just until no flour remains.
- Bake: Pour into the pan and bake for about 70 minutes, until a skewer inserted in the centre shows moist crumbs without wet batter. Tent loosely with foil if the top is browning heavily.
Cool and glaze
- Cool: Rest in the pan for 15 minutes, then lift onto a rack and leave until completely cold, allowing about 1 hour more.
- Glaze: Stir icing sugar, orange zest, and orange juice until smooth. Drizzle over the cooled loaf and leave for about 30 minutes to set.
Pro Tips & Substitutions
The orange sugar is everything: Rub the zest thoroughly into the sugar before adding the liquids. Look for fragrant, lightly damp grains so that bright orange flavour is spread throughout the batter.
Zest first, juice second: Grate only the coloured outer skin. Keep the bitter white pith out of the orange sugar and glaze.
Choose a neutral oil: Sunflower or canola oil lets the citrus take centre stage. Keep the fresh zest even if bottled orange juice is your only option.
Save a few slices: Freeze the fully cooled, unglazed loaf in individual portions. Thaw, then add fresh glaze when ready for a bright little cake break.
Share this recipe
Good food is better shared. Send this to someone who would love a taste.
Made this recipe?
I would love to hear how it turned out. Tell me your favourite twist, ask a question, or leave a little kitchen feedback.
