Very Moist Orange Cake

Orange cake recipe - Lilie Bakery

A fragrant and ultra-soft recipe: the Orange cake ! Tasty and really very simple to prepare, it is soft and comforting. Orange zest and freshly squeezed orange juice give the dough a light and delicate taste...

What you will like with this orange cake

  • Flavor : the sweetness of orange in every bite! It is a very comforting cake for dessert, a snack break or even for breakfast.
  • Texture : this orange cake is really very soft, you'll see. Orange frosting (optional) hardens slightly as it cools.
  • Difficulty level : it is very simple to prepare, with a hand mixer Or your pastry robot for even more convenience.
Soft orange cake - Lilie Bakery

Ingredient details

  • Oranges : for this recipe, I use organic oranges because we need to recover some zest. I took the Naveline variety but all varieties work.
  • Eggs : take large caliber eggs (it is specified on their box) to have enough volume in the dough.
  • Liquid cream : I take whole liquid cream at 30% mg to provide more softness.

How to make an orange cake?

  1. Beat the butter and sugar for several minutes
  2. Sieve the dry ingredients separately
  3. We mix the liquid ingredients on the other hand
  4. Then we add the dry and liquid ingredients alternately in the dough
  5. Bake and then let cool
  6. We prepare the orange icing then spoon it over the orange cake

My advice for a successful cake

  • Place all your ingredients at room temperature 1 hour before to make this orange cake: including the eggs and the cream. This allows the dough to avoid a temperature shock, and to have an optimal texture.
  • Do not overmix the batter once the flour has been added as this will harden the texture of the orange cake in the end.
  • Do not over bake the cake so that it keeps all its softness: the wooden pick must come out with a few crumbs.

How to store your orange cake?

This orange cake is best kept at room temperature about 2 days (it's better to keep all its softness) or up to 5 days in the refrigerator. 

It can also be frozen without its icing: it is wrapped already sliced ​​in a film then placed in an airtight container. All you have to do is reheat the slices as needed!

Soft orange cake - Lilie Bakery

Other recipes to try

If you like easy cake recipes to make at home, then take a look at these other recipes from the blog:

If you make this orange cake, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your pretty cakes!

Orange cake recipe - Lilie Bakery
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4.9 on 42 votes

Very Moist Orange Cake

A very moist orange cake, well flavored with orange juice and zest. To be enjoyed plain or with its icing…
Prep time15 minutes
Cook time1 time
Total1 time 15 minutes
Recipe type: Dessert, Snack
Cuisine: French
Keyword: cake
Yield: 8 people

Ingredients:

Orange cake

  • 170 g softened butter
  • 170 g granulated sugar
  • 2 large eggs at room temperature
  • 190 g all-purpose flour
  • 0,5 cc salt
  • 1,5 cc baking powder
  • 1 cs heaped with organic orange zest
  • 3 cs freshly squeezed orange juice
  • 115 g heavy whipping cream 30% at room temperature
  • 0,75 cc natural vanilla extract

Orange glaze (optional)

  • 100 g icing sugar
  • 2 cc heavy whipping cream 30%
  • 2-3 cs freshly squeezed orange juice

Instructions:

Orange cake

  • Preheat the oven to 175° traditional heat. Grease a 27x10cm cake tin. Line it with a sheet of baking paper to facilitate unmolding.
  • In a food processor or hand mixer, beat the softened butter and powdered sugar until the mixture is creamy, 3-4 minutes.
  • Add the eggs one at a time, mixing between each and scraping the edges.
  • In a bowl, sift the dry ingredients: flour, salt and baking powder.
  • In another container, mix the single cream, orange zest, orange juice and vanilla.
  • Add the dry ingredients alternately with the liquid mixture. Finish with the dry ingredients (mix just enough, without overdoing it).
  • Pour the batter into the mold and bake for about 1 hour (depending on your oven). Test for doneness with a wooden pick that should come out clean or with a few crumbs.
  • Leave to cool in the mold for 15 minutes, then unmold on a wire rack. Then let cool completely.

Orange glaze

  • In a bowl, mix the icing sugar, cream, orange juice and orange zest until smooth. If it's too thick, add orange juice, if it's too runny, add icing sugar.
  • With a spoon, coat the icing on the cooled cake by making zigzags.

Notes:

This orange cake will keep for about 2 days at room temperature (this is what keeps it moist).
Otherwise, it can be kept 4-5 days in the refrigerator.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
19th January 2023
3th February 2023

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32 comments

  1. Reply

    LadyMilonguera

    26th January 2023

    5 stars
    How you tempt me with this orange cake!!!

    • Reply

      Lilie bakery

      30th January 2023

      Thank you Lady! Yes it's the season :)

  2. Reply

    Eve

    31th January 2023

    5 stars
    Super good and so easy to make! Thank you for this recipe :)

    • Reply

      Lilie bakery

      1th February 2023

      Thanks Eve for your feedback! Goodbye :)

  3. Reply

    Caroline

    31th January 2023

    5 stars
    A true delight ! By following the recipe step by step, the cake is to die for! Moist as desired, with a taste of orange but not too sweet (I reduced the quantities because I had no more sugar), it's a real success!
    Thank you for this recipe !

    • Reply

      Lilie bakery

      1th February 2023

      Thanks Caroline! Goodbye :)

  4. Reply

    Finou

    1th February 2023

    This cake is marvellous: fluffy with a soft and melting texture, the orange is subtle and tasty.
    We all loved it! Thank you for this lovely recipe!

    • Reply

      Lilie bakery

      1th February 2023

      With pleasure ! Thank you for your feedback Finou :)

  5. Reply

    Marjorie

    1th February 2023

    Hello :)
    What is the difference with lemon cake in terms of texture?
    I noticed that the proportions at the level of the ingredients were different.

    Beautiful day :)

    • Reply

      Lilie bakery

      1th February 2023

      Hello Marjorie, on the lemon we were on something acidic, it had to be counterbalanced in a certain way so that it rises correctly and is soft. Here it's orange so it's different. What I can tell you is that the two cakes are very soft! Goodbye :)

  6. Reply

    françoise

    4th February 2023

    5 stars
    Hello Madam,
    This cake recipe is excellent. I got compliments from all my
    family. Your explanations are really well detailed which facilitates the work
    budding pastry chefs. The pear chocolate charlotte that I also made for two
    times has made my children and grandchildren happy.
    Congratulations on your site, which is so pleasant to browse, and on your recipes.

    • Reply

      Lilie bakery

      7th February 2023

      Thank you very much Françoise for your little word and your loyalty! I hope you will like the next recipes just as much :)

  7. Reply

    Marie Jeanne

    March 22, 2023

    First of all a big thank you for the clarity and details of your explanations…
    Then now, I will apply myself to execute this recipe.
    See you soon for pictures

    • Reply

      Lilie bakery

      March 30, 2023

      Thank you Marie-Jeanne! See you soon :)

  8. Reply

    Betty

    24th May 2023

    Hi I want to make this orange cake but do not understand all the measurements. What is cc and cs? Also can I substitute liquid cream for sour cream? Thanks

    • Reply

      Lilie bakery

      26th May 2023

      Hello Betty, CC = teaspoon in French, and CS = tablespoon. Yes you can substitute liquid cream for sour cream. See you!

  9. Reply

    Flora

    July 2, 2023

    5 stars
    A delicious orange cake easy to make, thank you for this recipe and all the little extra tips to make it well. I can't wait to do it again because I was only able to taste a part of it since I had brought it to the school fair. I just had a little trouble beating the softened butter with the sugar in a hand mixer without it splattering all over the place, I changed the bowl to one with higher sides, and that limited the damage but if you have any advice to avoid this inconvenience I am a taker :-)

    • Reply

      Lilie bakery

      July 4, 2023

      Hello Flora, thank you for your feedback. Indeed a higher bowl will be better and the softer the butter, the better! See you soon :)

  10. Reply

    Oxana

    August 6, 2023

    Hello,
    Thanks for a great recipe. I made this cake today. The cake is so sweet! Very good! Perfect to accompany tea :)
    Thanks always!

    • Reply

      Lilie bakery

      August 7, 2023

      Thank you Oxana for your feedback! See you soon :)

  11. Reply

    Chloé

    2th November 2023

    5 stars
    I made this orange cake yesterday. The recipe is superb. The cake is soft, like I've never realized before.
    Thank you for the recipe, this cake is a joy!

    • Reply

      Lilie bakery

      2th November 2023

      Thank you very much Chloe for your feedback! See you soon :)

  12. Reply

    Géraldine

    18th November 2023

    5 stars
    A true delight !!!! Soft and fragrant.
    I replaced the vanilla (I didn't have any on hand) with amber rum and reduced the sugar a little.

    • Reply

      Lilie bakery

      20th November 2023

      Thank you Géraldine for your feedback! See you soon :)

  13. Reply

    Coralie

    December 21, 2023

    Hello,
    This recipe is sublime! I would like to try a passion fruit variation, is it better to take this cake base or the lemon cake?
    Merci :)

    • Reply

      Lilie bakery

      December 22, 2023

      Thank you Coralie, I advise you to take this base (orange cake). See you soon :)

  14. Reply

    Amelie

    December 30, 2023

    Hello
    I would like to know the difference compared to your orange bunt cake? Because I love the softness of your bunt cake. Is it the mold that makes the difference?
    Thank you and have a nice end of year

    • Reply

      Lilie bakery

      December 30, 2023

      Hello Amélie, this cake is even softer than the bundt cake: it is not quite the same final texture (apart from the difference in shape). Personally I prefer the cake – but it’s up to you to judge. See you soon :)

  15. Reply

    Caroline

    30th January 2024

    4 stars
    The cake itself is very good and the texture is superb. It is as soft as can be. On the other hand, I made it without icing for fear that it would be too sweet and I couldn't find the taste of orange (very very subtle). Too bad, I really wanted a cake with a good orange flavor. To try again next time with the orange icing (and perhaps forcing a little on the zest)

    • Reply

      Lilie bakery

      10th February 2024

      Hello Caroline, it's surprising because the people who tested it found it very fragrant, as you can read in the comments. Maybe it comes from your oranges? So I advise you to try another variety of orange next time. The frosting actually enhances the orange flavor since it is made with orange juice. See you soon :)

  16. Reply

    Patricia

    April 23th

    Very good cake but crumbled when cutting, too bad.

    • Reply

      Lilie bakery

      April 24th

      Hello Patricia, if a cake crumbles too much it is because it is overcooked, you should adapt the cooking time to your oven. See you soon :)

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