Why You’ll Love This Recipe

Bright Citrus Flavor: The combination of fresh orange juice and zest infuses the cake with a natural, tangy sweetness.
Moist and Tender Crumb: The blend of butter, oil, and sour cream ensures a rich and moist texture in every bite.
Simple Ingredients: Utilizes common pantry staples, making it easy to whip up without a trip to the store.
Versatile Serving Options: Delicious on its own or paired with a glaze, whipped cream, or fresh fruit.
Perfect for Any Occasion: Ideal for brunches, tea parties, or as a delightful dessert after dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Kosher salt
Granulated sugar
Unsalted butter
Neutral-flavored oil (such as grapeseed or avocado oil)
Full-fat sour cream (or Greek yogurt)
Fresh orange zest
Freshly squeezed orange juice
Vanilla extract
Large eggs
Baking powder

Directions

Preheat Oven: Set your oven to 350°F (175°C).
Prepare Pan: Generously butter and flour a 10-cup bundt or tube pan, tapping out any excess flour.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
Combine Sugar and Zest: In another bowl, rub the orange zest into the granulated sugar until fragrant.
Cream Butter and Sugar: In a large mixing bowl, beat the butter and orange-infused sugar until light and fluffy.
Add Wet Ingredients: Mix in the eggs one at a time, followed by the oil, sour cream, orange juice, and vanilla extract.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Bake: Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.

Servings and Timing

Servings: 12
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 10-20 minutes

Variations

Glazed Orange Cake: Drizzle with a simple orange glaze made from powdered sugar and orange juice.
Orange Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter for a delightful crunch.
Chocolate Orange Cake: Fold in 1 cup of mini chocolate chips for a citrus-chocolate twist.
Nutty Orange Cake: Incorporate 1/2 cup of chopped walnuts or pecans for added texture.

Storage/Reheating

Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Freezing: Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Reheating: If desired, warm individual slices in the microwave for 10-15 seconds.

FAQs

Can I use store-bought orange juice?

Yes, high-quality store-bought orange juice can be used, but fresh-squeezed juice will provide the best flavor.

What type of oil is best for this recipe?

Use a neutral-flavored oil like grapeseed or avocado oil to avoid overpowering the orange flavor.

Can I substitute Greek yogurt for sour cream?

Yes, full-fat Greek yogurt is a suitable substitute for sour cream in this recipe.

How do I prevent the cake from sticking to the pan?

Ensure the bundt pan is thoroughly buttered and floured, reaching all crevices, to prevent sticking.

Can I make this cake ahead of time?

Absolutely! This cake can be made a day in advance and stored at room temperature or refrigerated.

Is it necessary to use a bundt or tube pan?

While a bundt or tube pan is traditional, you can use two 9-inch round cake pans, adjusting the baking time accordingly.

Can I add a glaze to this cake?

Yes, a simple glaze made from powdered sugar and orange juice adds extra sweetness and enhances the citrus flavor.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Can I freeze individual slices?

Yes, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months.

What can I serve with this cake?

This cake pairs well with whipped cream, fresh berries, or a scoop of vanilla ice cream.

Conclusion

This Orange Juice Cake is a delightful and refreshing dessert that brings a burst of citrus to any table. Easy to make and full of flavor, it’s a versatile treat perfect for both everyday enjoyment and special celebrations. Whether glazed or plain, this cake is bound to become a favorite in your recipe collection.

Orange Juice Cake

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This Orange Juice Cake is a vibrant, moist dessert bursting with fresh citrus flavor. Made from scratch with fresh-squeezed orange juice and zest, it’s a delightful twist on the classic pound cake. Perfect for any occasion, this cake offers a bright, tangy taste that’s sure to please.

Author: Emily
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Generously butter and flour a 10-cup bundt or tube pan, tapping out excess flour.
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer, combine orange zest and granulated sugar. Rub together with fingers to release oils. Add melted butter and oil, and beat until well combined.
With the mixer on medium speed, add eggs one at a time, ensuring each is incorporated before adding the next. Add vanilla extract and sour cream, mixing until combined.
Add the dry ingredients in three additions, alternating with orange juice, beginning and ending with the flour mixture. Mix on low speed until just combined, scraping down the bowl as needed.
Transfer the batter to the prepared pan, smoothing the top. Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes. Run a knife along the edges, then invert onto a wire rack to cool completely before serving.

Notes

For best flavor, use fresh-squeezed orange juice and zest.
Ensure all ingredients are at room temperature for optimal mixing.
Store the cake in an airtight container at room temperature for up to three days.