Orange Juice Cake

Every time I bake an Orange Juice Cake, it feels like I’m bottling a little piece of sunshine right in my kitchen.

The smell of fresh oranges while I’m squeezing the juice is enough to lift my mood before the batter even hits the pan.

As it bakes, the warm citrus aroma starts filling the room, and honestly, I can’t help but linger by the oven door, sneaking peeks like a kid waiting for a surprise.

What I love most about this cake is how simple it is. No fancy tricks, no complicated steps—just fresh orange juice, a sweet glaze, and a soft, moist crumb that melts in your mouth.

When I slice into it and see that golden interior, it feels like a little reward for slowing down and making something from scratch.

And when I drizzle that glossy orange glaze over the top, watching it run down the sides, it’s almost impossible not to sneak a taste right there.

Sharing this cake with family or friends always gets a big reaction. Everyone notices how fresh it tastes—the kind of flavor you can only get from real oranges.

It’s bright, cheerful, and made with the kind of care that turns a simple cake into something truly special. For me, it’s more than dessert—it’s a small, happy moment baked into every slice.

Table of Contents

Orange Juice Cake Recipe

Ingredients

2 cups (250 g) all-purpose flour, sifted
2 ½ teaspoons baking powder
½ teaspoon fine salt
1 cup (200 g) granulated sugar
3 large eggs, room temperature
½ cup (120 ml) vegetable oil (neutral, like sunflower or canola)
1 tablespoon finely grated orange zest (from about 1 large orange)
1 cup (240 ml) freshly squeezed orange juice, strained
½ cup (120 ml) plain yogurt or buttermilk, room temperature
1 teaspoon pure vanilla extract

For the Orange Glaze:

1 cup (120 g) powdered sugar, sifted
3–4 tablespoons freshly squeezed orange juice (adjust for consistency)
½ teaspoon orange zest (optional, for extra flavor)

Instructions

Preparation: Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) bundt or ring cake pan thoroughly with oil or butter and dust lightly with flour. Tap out any excess flour. This ensures easy release and a smooth surface for the glaze.
Dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Wet mixture: In a large mixing bowl, beat the sugar and eggs using an electric mixer on medium speed for about 2–3 minutes, until pale and fluffy. Gradually stream in the vegetable oil while beating on low speed until fully combined.
Add the orange zest and vanilla extract, mixing briefly to incorporate their aroma evenly.
Combine liquids: In a separate small bowl or measuring jug, whisk the orange juice and yogurt (or buttermilk) until smooth.
Mix batter: Alternate adding the dry ingredients and the orange juice-yogurt mixture to the egg mixture, starting and ending with dry ingredients. Beat gently on low speed or fold with a spatula until no dry flour pockets remain. Be careful not to overmix—this keeps the crumb tender.
Bake: Pour the batter evenly into the prepared pan. Tap the pan lightly on the counter to release any air bubbles and level the batter. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden and spring back lightly when touched.
Cooling: Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a wire rack to cool completely. Place a tray or parchment under the rack to catch glaze drips.
Prepare glaze: In a small bowl, whisk together powdered sugar, orange juice, and optional zest until smooth and pourable but thick enough to cling to the cake. Add more juice a teaspoon at a time if too thick, or a little more sugar if too thin.
Glaze the cake: When the cake is fully cooled, drizzle the glaze generously over the top, letting it flow down the sides naturally. Allow the glaze to set for 20–30 minutes before slicing.
Serving: Slice with a sharp knife, wiping the blade between cuts for clean edges. Serve with fresh orange slices for a decorative touch, as shown in the image.

Tips for best results:

Freshly squeezed orange juice gives the brightest flavor—avoid packaged juice with additives.
Room-temperature eggs and yogurt help the batter emulsify smoothly, resulting in a finer crumb.
Don’t skip greasing and flouring the pan—bundt cakes can stick easily.
For an even moister cake, poke small holes on top with a skewer before glazing, letting some glaze seep inside.

How Do You Make Orange Juice Cake From Scratch?

Making Orange Juice Cake from scratch is easy if you follow a few simple steps:

Use fresh orange juice: Freshly squeezed juice gives a bright, natural flavor.
Room-temperature ingredients: Let eggs and yogurt (or buttermilk) sit out for a bit to mix smoothly.
Measure accurately: Level off your flour and sugar for the perfect texture.
Don’t overmix the batter: Mix just until the flour disappears to keep the cake light and tender.
Preheat the oven: Start with a fully heated oven so the cake bakes evenly.

How Do You Keep An Orange Juice Cake Moist?

A soft and moist cake depends on how you handle the ingredients and storage:

Add yogurt or buttermilk: It keeps the crumb tender and moist.
Use enough oil or melted butter: Fats lock in moisture.
Avoid overbaking: Check with a toothpick a few minutes early to prevent drying out.
Store properly: Wrap the cooled cake in plastic wrap or an airtight container to trap moisture.

Can Orange Juice Cake Be Made Ahead Of Time?

Yes, Orange Juice Cake holds up well if made early:

Bake a day in advance: The flavor often deepens overnight.
Keep it covered: Store at room temperature in an airtight container until serving.
Glaze later: If you’re using a glaze, add it on the day you serve for a fresh look.

How Do You Prevent Orange Juice Cake From Sticking To The Pan?

Getting a smooth release is all about preparation:

Grease every corner: Use oil or butter to coat the pan completely.
Dust with flour: After greasing, sprinkle flour and tap out the excess.
Use a good-quality pan: A heavy, non-stick bundt or loaf pan works best.
Cool slightly before turning out: Let it rest for about 10–15 minutes to loosen.

What’s The Secret To Getting a Strong Orange Flavor In The Cake?

A bold orange taste comes from layering the citrus flavor:

Use plenty of fresh zest: The zest has the most intense orange oils.
Choose fresh juice over packaged: Bottled juices often taste muted.
Add zest to both batter and glaze: This doubles the citrus punch.
Don’t skip the glaze: A fresh orange glaze boosts the flavor on the outside.

Can I Make Orange Juice Cake Without Eggs Or Dairy?

Yes, you can still enjoy a delicious cake without eggs or dairy:

Egg substitute: Use unsweetened applesauce or mashed ripe bananas for binding.
Plant-based milk: Almond milk, oat milk, or soy milk works in place of dairy milk.
Oil instead of butter: Vegetable or sunflower oil keeps it moist without dairy.
Vegan yogurt: Coconut or almond yogurt adds richness and softness.

Should Orange Juice Cake Be Stored In The Fridge Or On The Counter?

Storage depends on how quickly you’ll eat it:

Short-term (1–2 days): Keep it on the counter in an airtight container.
Longer storage: Place it in the fridge for up to 4–5 days, tightly wrapped.
Bring to room temperature before serving: Chilled cake tastes best when slightly warmed up.

Can You Freeze Orange Juice Cake For Later Use?

Freezing is a great way to save Orange Juice Cake for another time:

Cool completely before freezing: Warm cake can form ice crystals.
Wrap tightly: Use plastic wrap and then foil for extra protection.
Freeze without glaze: Add the glaze after thawing for a fresher look.
Thaw at room temperature: Unwrap and let it sit for several hours before serving.