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.

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?

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

Orange zest and juice cake - Lilie Bakery

Orange cake before baking - Lilie Bakery

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!

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!

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5 on 12 votes

Very Moist Orange Cake

Name: Very Moist Orange Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 170 g softened sweet butter; 170 g classic powdered sugar; 2 large eggs (at room temperature); 190 flour; 0,5 tsp salt; 1,5 cc baking powder; 1 heaped tbsp organic orange zest; 3 tbsp freshly squeezed orange juice; 115 g whole liquid cream 30% fat (at room temperature); 0,75 tsp natural vanilla extract; 100g icing sugar; 2 tsp whole liquid cream 30%mg; 2-3 tbsp freshly squeezed orange juice

A very moist orange cake, well flavored with orange juice and zest. To be enjoyed plain or with its icing…

Preparation15 min

Baking1 h

Total1 h 15 min

Recipe type: Dessert, Snack

Kitchen room: French

Keyword: cake

Quantity: 8 people

Material:

Ingredients:

Orange cake

170 g softened butter
170 g classic powdered sugar
2 large eggs at room temperature
190 g 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 whole liquid cream 30% mg at room temperature
0,75 cc natural vanilla extract

Orange glaze (optional)

100 g icing sugar
2 cc whole liquid cream 30% mg
2-3 cs freshly squeezed orange juice

Preparation:

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 :)

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