Orange Cake

This easy orange loaf cake recipe has a strong citrus flavor thanks to orange zest, juice, and a sweet-tart orange glaze. Olive oil and Greek yogurt ensure a moist and tender cake that keeps fresh for days!

Ever since I saw the orange blossoms on a spring trip to Seville, I’ve associated the smell of citrus with the promise of warm, sunny days. Every spring, Seville’s 40,000 orange trees erupt in aromatic flowers that flood the streets with their tantalizing sweet citrus scent.

Everywhere you go, from restaurants to supermarkets, orange juice is freshly squeezed to order. Sitting at an outdoor table and sipping on orange juice under the orange blossoms is an enchanting experience. This orange cake recipe is my attempt to capture it in cake form, and it couldn’t be easier to make.

All you need is a mixing bowl and a whisk and you’ll be rewarded with a cake bursting with orange flavor. To infuse the cake with the scent and taste of citrus, I use both fresh orange juice and the zest from three whole oranges. Covering the cake with an orange glaze adds another layer of flavor and keeps the cake moist.

This orange cake recipe is perfect for when you need a make-ahead dessert. I usually like it even more the second day! The orange aroma becomes even more vibrant. Plus, using olive oil rather than butter ensures an even more tender cake the next day–it’s the same trick we use for Chocolate Olive Oil Cake and Yogurt Cake. Make this for your next get-together, Sunday brunch, or random Tuesday. You will not be disappointed!

Table of Contents

1. Ingredients for Orange Cake
2. How to Make Orange Cake
3. Orange Cake Variations
4. What to Serve with Orange Cake
5. How to Store Orange Cake
6. Orange Cake Recipe

Ingredients for Orange Cake

With baking staples and a few fresh oranges, this simple orange cake likely won’t require a dedicated trip to the store. Here’s everything you’ll need:

• Oranges: Using both orange zest and orange juice infuses the cake with irresistible orange flavor. More orange juice goes into the sweet orange glaze on top.
• Greek yogurt: Greek yogurt adds richness and a subtle tang that complements the brightness of the oranges.
• Extra virgin olive oil: Olive oil makes this cake moist and tender. Use a mild and fruity olive oil, such as Arbequina.
  • READ MORE: A Comprehensive Guide to Baking With Olive Oil
  • TRY IT: Arbequina Extra Virgin Olive Oil produced in Northern California 
• Granulated sugar sweetens the cake without detracting from the fresh orange flavor.
• Eggs add structure and richness to the cake. Though fussier cakes often require you to bring your eggs to room temperature, you can use them straight from the fridge in this easy orange cake recipe.
• All purpose flour forms the base of the batter. You can substitute a 1:1 gluten-free flour blend, just note that the cake may be more dense.
• Baking powder and baking soda: These leavening agents help the cake rise, making it light and fluffy. Baking soda leavens the cake by reacting with the acid in the yogurt and orange. Baking powder adds a boost of extra leavening.
• Salt enhances the other flavors.
• Powdered sugar: Makes a simple and elegant glaze for the cake.

How to Make Orange Cake

This one-bowl orange loaf cake takes about one hour to bake. Let the cake cool completely, about 1 hour, before adding the glaze. Here’s how to make it:

• Get ready: Preheat the oven to 350°F. Brush a standard (8 1/2-inch x 4 1/2-inch x 2 1/2-inch) loaf pan with extra virgin olive oil or spray it with baking spray.
• Draw out the orange flavor: In a large mixing bowl, combine 1 cup (200g) granulated sugar and 2 tablespoons (from 3 oranges) orange zest. Use your fingers to rub the zest into the sugar until the sugar is a light orange color and the zest is evenly distributed throughout.
• Mix the wet ingredients: Add 3/4 cup (170g) plain Greek yogurt, 1/2 cup (120mL) extra virgin olive oil, 3 large eggs (150g), and 1/2 cup (120mL) orange juice, then whisk to combine.
• Make the batter: Add 1 3/4 cups (210g) all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon kosher salt to the wet ingredients. Stir gently with the whisk just until combined and no streaks of dry flour remain.
• Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center of the cake comes out clean, for 50 to 55 minutes.
• Cool: Let the cake cool in the pan for 10 minutes. Then, tip the cake out of the pan and onto a wire rack to finish cooling to room temperature.
• Make the glaze: While the orange loaf cake is cooling, make the glaze. Whisk together 1 cup (125g) powdered sugar and 1 1/2 tablespoons orange juice in a small bowl until smooth. The glaze should be thick but pourable. If it’s too thick, add more orange juice, 1 teaspoon at a time, to reach the desired consistency.
• Glaze the cake: Pour the glaze over the top of the cake, allowing it to run down the sides. Let it set completely before slicing and serving. Decorate with candied orange peels if you’re feeling ambitious or leave it with just the glaze.

Orange Cake Variations

This orange loaf cake is bursting with bright orange flavor as it is. However, it’s also an easy cake to mix in intriguing flavor combinations, from spices like cinnamon or cardamom (we have an orange cardamom cake that’s lovely) to fresh berries like blueberries. Here are some of my favorite variations on this orange cake:

• Orange Blossom Cake: Reduce the orange zest to 1 tablespoon and add 1 teaspoon orange blossom water to the wet ingredients. Add 1/2 teaspoon orange blossom water to the glaze.
• Orange Almond Cake: Add 1/2 teaspoon almond extract to the wet ingredients. Reduce the all-purpose flour to 1 1/4 cups and add 1/2 cup almond flour. Sprinkle 1/4 cup toasted flaked almonds on top of the glaze.
• Orange Poppy Seed Cake: Stir 2 tablespoons of poppy seeds into the batter before baking.
• Orange Spice Cake: Add 3/4 teaspoon ground cinnamon, 1/2 teaspoon cardamom, 1/2 teaspoon ground nutmeg, or 1/2 to 3/4 teaspoon spice blend such as baharat or ras el hanout to the batter.
• Add Mix-Ins: Fold 1 cup fresh berries (blueberries, raspberries), dark chocolate chips, or chopped toasted nuts (walnuts, pistachios, almonds, pecans) into the batter.
• Swap the Citrus: Replace the orange altogether and substitute the orange juice and zest with blood orange or grapefruit.

What to Serve with Orange Cake

This simple orange cake is a classic coffee or tea time treat. Pair it with a warming cup of herbaceous Arabic tea with fresh mint, or opt for a refreshing glass of freddo espresso in the heat of summer. For special occasions, I like to garnish the top of the cake with candied orange peel, elevating it to a stunning dessert with extra orange flavor. 

How to Store Orange Cake

Once cooled, cover the cake and store it at room temperature for up to 3 days. If you want it to last a little longer, pop it in the fridge, where it will stay good for about a week—just be sure to bring it back to room temperature before serving for the best texture. For even longer storage, wrap slices tightly and freeze them for up to three months; when you’re ready to enjoy, just let them thaw at room temperature. 

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