Orange juice cake is a very quick and simple way to make a very tasty cake.
It is a cake that will be sure to impress whoever you serve it to.
In fact, I made this cake recently, at a barbecue we had here at the house.
It was a perfect day for a day cooking outside, followed by a tasty dessert.
It went over really well with everyone as they ate it up, and asked for more.
The glaze is outstanding, and subtle enough in flavor that it really compliments the cake.
A lot of people love this cake for its simplicity, texture similar to a pound cake, and the orange flavor.
Orange might not seem a flavor for dessert, but it has been included in desserts, and sweets for a long time.
For example the combination of orange and chocolate is one of my favorites, and also a favorite for many people.
When I was kid there used to be a chocolate that was made in the shape of an orange.
It was covered in orange foil so as to look like an orange, and it came in a square box.
I would open up the foil and the pieces of chocolate were in the shape of orange segments.
I assume that that chocolate is still around, but as a kid it was magical to me.
The orange milk chocolate flavor was lovely, and I think they had a version in dark chocolate as well.
In fact if you do happen to come across this chocolate remind me what it is called.
It would also be fun to serve a piece of the chocolate with a slice of the cake.
What is Orange Juice Cake?
The cake is then topped with either an orange glaze or powdered sugar and a sprinkling of orange zest.
Orange and citrus flavor can help enliven many desserts and give them a unique twist.
In the Middle East, orange blossom water is a common flavoring for several Arabic desserts.
The subtlety of orange blossom water is really understated and delicate as a flavoring.
Sometimes it is served added to a cup of hot water as an after dinner ‘tea.’
Orange blossom ‘tea’ would be a perfect thing to serve with this orange cake.
Store-Bought or Homemade Orange Juice
This can be a question for many families, and not just for making orange cake with.
There are those who like pulp, and extra bits in their juice.
And then there are those who like their OJ to be purely liquid with nothing floating around..
Very often it is all about texture for the pulp free people.
They are not as fond of the ‘bits’ floating in their juice.
I love fresh squeezed orange juice, and I love the bits that come with the juice, the more texture the better!
So really the answer to this question is up to you and your taste buds.
As I mentioned I like freshly squeezed whenever I have the option because I know what I am getting.
No extra sugar, no additives, no made from concentrate, just good old fashioned juice.
Also some essential nutrients and enzymes are ruined when the store bought stuff is pasteurized.
Another thing that happens with mass produced juice is that it has to be kept for long periods.
To do this it is stored in containers where the air is sucked out to preserve the OJ.
The trouble with this is that a lot of flavor is lost in the process.
The manufacturer then has to put something artificial in the juice to give it a natural flavor.
Why not just squeeze your own, especially when making this dessert.
Plus I like to drink any leftover juice that hasn’t gone into the cake already.
It’s All In The Glaze
Glazes on cakes like this is important, just as it is on other desserts, an extra topping so to speak.
There are several types of glazes that can enhance the dessert eating experience.
It is no different for this cake, and in some ways this cake needs a glaze to enhance.
There are some glazes that are a bit like frosting and would be a decoration for the top of the cake.
This would be similar to what it would look like on a doughnut, or sweetroll.
The kind of glaze I chose for this cake recipe is more of a sweet liquid.
This type of glaze is designed to permeate the cake, giving it extra sweetness and moisture.
I poke the cake with a toothpick and then pour the glaze over it, going slowly to ensure saturation.
Think about adding chopped pistachio nuts over the cake for extra flavor and color.
Save some glaze to spoon over the cake when serving, and you will be thanked!
How to Make Orange Juice Cake
Preheat your oven to make sure that your baking temperature is set correctly when the cake goes in.
Grease and flour a pan, which I normally do by spraying a greasing spray in the pan.
Add the orange juice, and this will give your mixture a cake batter consistency.
You can mix this recipe by hand or you can use a stand or electric mixer.
Pour batter into the prepared pan, and put it into the oven to bake for about 50 minutes..
Some people like to use yellow cake mix and swap out the liquid for orange juice.
I’ve also seen orange jello mix used as the glaze.
In my view there is no need for cake mix pudding, this cake will still turn out moist and delicious.
Tips for Making
- Once this cake cools to room temperature it’s best to cover it in plastic wrap to keep the moisture in.
- Allow the cake to absorb as much glaze as it can.
- Pour any glaze that collects on the plate back over the cake again.
- Try not to over mix the batter, and keep it as even as possible in the pan.
Orange Juice Cake Recipe
For the Cake
For the Glaze
- ⅔ cup Sugar
- ⅓ cup Orange Juice
- ¼ cup Butter
For the Cake
- Preheat the oven to 350ºF (180ºC).
- Grease a bundt pan.
- Add the flour, baking powder, and salt, zest and mix.
- Add orange juice.
- Mix batter until smooth, but try not to overmix.
- Pour batter into the prepared pan.
- Bake for 50 minutes or until a toothpick inserted in the cake comes out clean.
- Let sit on a rack for 5 minutes until turning the cake out.
For the Glaze
- Place all ingredients in a pot, cook until butter melts, about two minutes.
- Stir, pour over cool cake.