This is my husband’s favorite cake. I made it the past weekend for his birthday! It is made with freshly squeezed orange juice and orange zest. The result is a thick and airy batter and a beautifully risen sponge cake. The cake is not cloyingly sweet and the orange glaze adds a nice finishing touch. I got the recipe from the internet so long ago, I have no idea from where. If any of you do, let me know, and I will be happy to give due credit.
You will need: (* – Refer notes)
For the cake
- All purpose flour – 11/2 cups
- Baking powder – 1 tsp
- Baking soda – 1/2 tsp
- Salt – 1/2 tsp
- Butter – 1/2 cup, softened
- Sugar – 3/4 cup
- Eggs – 2, at room temperature
- Orange zest – 4 tsp
- Orange juice – 1/4 cup
- Sour cream* – 1/2 cup
For the glaze
- Butter – 1/4 cup
- Orange juice – 1/3-1/2 cup
- Sugar(fine) – 2/3 cup
Notes: I substitute thick non-flavored yogurt for sour cream.
How to:
- Pre-heat oven to 350 deg.F and grease an 8-in cake pan.
- Sift dry ingredients together and keep aside.
- Beat butter, sugar and orange zest for two minutes till creamy.
- Add eggs and beat well.
- Whisk in sour cream and orange juice.
- Add dry ingredients and mix till well blended.
- Bake for 20-25 minutes or until it passes the toothpick test.
- Cool in pan for 10 minutes. Then remove from pan and cool completely on a wire rack.
Orange glaze:
- Melt the butter in a saucepan.
- Add the orange juice and stir in the sugar.
- Boil and simmer till it reaches a syrupy consistency.
Cake assembly:
- Poke holes in the still warm cake with a fork or small knife.
- Pour and smooth the glaze on the top and sides.
- Sprinkle powdered sugar on top.
- Serve warm or chilled in the fridge for a couple of hours.
And here it is in action (along with my painted bottles) on my husband’s birthday. I should have dusted the sugar just before serving. It clumped in some places. Nevertheless, it was still very yummy!
This cake works well with a cream cheese frosting too. This is an absolutely darling cake with sweet citrus notes. It is a favorite at our home.
Let me know if you try this!
I am linking up to parties at these awesome blogs.
- C.R.A.F.T
- Frugal Foodie Mama
- This Gal Cooks
- The Dedicated House
- Between Naps on the Porch
- Home To 4 Kiddos
- Keeping It Simple
- My Uncommon Slice of Suburbia
- Coastal Charm
- Housewife How-To’s
- Savvy Southern Style
- Southern Lovely
- Adorned From Above
- The Shabby Creek Cottage
- House of Hepworths
- 52 Mantels
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- Confessions of an ADD Housewife
- Katie’s Nesting Spot
- The Shabby Nest
- Finding Fabulous
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- Common Ground
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- My Romantic Home
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- Craftberry Bush
- DIY Show Off
- Under the Table and Dreaming
Helen says
Looks really good! Visiting you via the link party at Adorned From Above!
Helen
Blue Eyed Beauty Blog
Anjana says
Thanks for visiting!
Lisa says
This looks so good! Coming over to visit from “How to Tuesday Link Party.” Please stop by and link this up with my “Try a New Recipe Tuesday.” I’d love to have you join us. 🙂
Anjana says
Thanks for visiting!
I’ve linked up at your party!
– Anjana.
Lisa says
Thanks, Anjana! Hope you will be able to join us again this week. 🙂
Sette Design says
I’m in Italy and it is blood red orange season, I’m going to try this for my sweethearts birthday this week. Sorry to be stupid, but is zest the peel cut up?
Anjana says
Thanks for visiting! To get the orange zest, lightly grate the whole orange with a grater. Make sure to get only the colored part. The inner white part of the peel (pith) is bitter.
Here is a simple video demo I found on YouTube –
Good luck and let me know how it goes!!
Linda says
This looks good. Thanks for sharing. take care, Linda
Anjana says
Thanks for visiting. Awesome party at your blog, as always!