Famous orange cake sounds like a refreshing and zesty treat! I’m guessing you’re thinking of a cake that highlights the bright, citrusy flavor of oranges—like the popular Orange Pound Cake or Orange Bundt Cake recipes that have been around for years. Here’s a classic version that combines a soft, flavorful cake with a light, tangy orange glaze:
Famous Orange Cake (Orange Pound Cake)
Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh orange juice (about 2 medium oranges)
- Zest of 1 orange
- 1/2 tsp vanilla extract
- 1/4 cup sour cream or plain yogurt (for extra moistness)
For the Orange Glaze:
- 1/2 cup powdered sugar
- 2-3 tbsp fresh orange juice
- 1/4 tsp orange zest (optional for extra zing)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or an 8×8-inch square pan (or a bundt pan if you prefer).
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
- Add the Eggs: Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Add the Orange and Vanilla: Mix in the orange juice, orange zest, and vanilla extract until everything is well incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream (or yogurt), starting and ending with the dry ingredients. Mix until just combined; be careful not to overmix.
- Bake: Pour the batter into the prepared pan and spread it out evenly. Bake for about 50-60 minutes (check at 50 minutes with a toothpick—if it comes out clean, it’s done). If you’re using a bundt pan, it may take a bit longer—about 60-70 minutes.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Make the Glaze: While the cake is cooling, whisk together the powdered sugar, 2 tablespoons of orange juice, and orange zest (if using) in a small bowl. If the glaze is too thick, add a little more orange juice, one teaspoon at a time, until you reach a pourable consistency.
- Glaze the Cake: Once the cake has cooled, drizzle the orange glaze over the top. Let it set for a few minutes before slicing and serving.
This famous orange cake is soft, moist, and has that perfect balance of sweetness and citrus. It’s great for any occasion—especially when you want a bright and flavorful dessert.
Let me know if you need any adjustments or want to add something extra!
