Moist Orange Cake Recipe with Zesty Citrus Glaze

This moist orange cake, made with fresh orange juice, zest, and a simple orange sauce, delivers a bright citrus punch in every bite. It’s a crowd-pleasing dessert full of true orange flavor and wonderfully tender crumb.

I only eat real cakes—and when I do, I want something rich, moist, and worth every calorie. This orange cake fits the bill, especially when topped with the fresh orange sauce.

The first time I made it, my husband and I polished off the whole cake in two days. I waited a while before making it again, but a craving brought me back to the kitchen. I added a touch of lemon juice and a bit of butter to the sauce, and it finished the cake perfectly.

This is a lovely cake that’s sure to impress your friends and family.

How to make Homemade Orange Cake

Zest one orange and set the zest aside. Sift the flour, baking powder, and baking soda together and set aside.

Separate the eggs, placing the whites in one bowl and the yolks in another.

Beat the egg whites until stiff peaks form, then transfer them to a clean bowl and set aside.

In the mixing bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks and the sour cream, and continue to beat until well combined.

Stir in the orange zest and beat briefly to incorporate. Add the sifted dry ingredients and mix on low speed until just combined.

Gently fold the reserved egg whites into the batter until no white streaks remain. Be careful not to overmix to keep the cake light.

Pour the batter into a greased and lightly floured 12-cup bundt pan. Smooth the top and bake in a preheated 325°F oven for 45–55 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan for about 15 minutes, then turn it out onto a serving platter.

Using a wooden skewer, chopstick, or fork, poke holes across the top of the cake so the sauce can soak in.

Orange Sauce for Orange Cake

Squeeze about 3/4 cup fresh orange juice (roughly two oranges) and 1/4 cup fresh lemon juice (one lemon). Combine the juices with 1-1/2 cups powdered sugar, 1 tablespoon butter, and 1/4 teaspoon vanilla extract in a small saucepan. Stir until smooth.

Bring the mixture to a gentle boil over medium heat and cook for 3–4 minutes, stirring occasionally. Remove from heat and let the sauce cool for at least 10 minutes to thicken slightly.

Drizzle the warm orange sauce over the cake so it absorbs into the holes and keeps the crumb moist and flavorful. The touch of lemon brightens the orange, and a little butter rounds out the sauce for a silky finish.

I hope you give this luscious orange cake a try—you’ll likely never go back to boxed cake mixes. Desserts like this make life sweeter.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• Pinch of salt
• 1 cup sugar
• 1 cup (2 sticks) butter, room temperature
• 3 eggs, separated
• 1 cup sour cream, room temperature
• Zest of 1 orange

For the orange sauce

• 1 1/2 cups powdered sugar
• 3/4 cup fresh orange juice (about 2 oranges)
• 1/4 cup fresh lemon juice (about 1 lemon)
• 1 tablespoon butter
• 1/4 teaspoon vanilla extract

Equipment

• 12-cup bundt pan

Instructions

1. Preheat the oven to 325°F. Sift the flour, baking powder, baking soda, and salt into a bowl and set aside.
2. Beat the egg whites on high speed until stiff peaks form. Transfer to a clean bowl and set aside.
3. In the same mixing bowl, cream the butter and sugar until light and fluffy. Add the egg yolks, sour cream, and orange zest and beat until smooth and airy.
4. Add the sifted dry ingredients and mix on low speed until just combined. Fold in the reserved egg whites gently until the batter is uniform.
5. Pour the batter into a greased and floured 12-cup bundt pan. Bake 45–55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake rest in the pan for 15 minutes, then turn out onto a serving platter.
6. Use a wooden skewer or fork to poke holes across the top of the cake. Spoon the orange sauce over the cake so it seeps into the holes.
7. To make the sauce, combine the powdered sugar, orange juice, lemon juice, butter, and vanilla in a small saucepan. Bring to a gentle boil over medium heat and cook 3–4 minutes. Remove from the heat and allow the sauce to cool for 10 minutes to thicken slightly, then pour over the cake.