Q: Can I use bottled orange juice instead of fresh?

A: Fresh is best for flavour, but bottled can be used in a pinch — just avoid juice with added sugar.

Q: Can I make this cake ahead of time?

A: Yes, it keeps well for 2–3 days and the flavour deepens as it sits.

Q: Can I use oil instead of butter?

A: You can substitute 1/2 cup of neutral oil for butter, though the flavour will be slightly different.

Q: What’s the best pan to use?

A: An 8-inch round or square pan works great. You can also double the recipe for a sheet cake.

Q: Can I freeze this cake?

A: Yes, wrap it tightly (unglazed) and freeze for up to 2 months. Glaze after thawing.

Fuktig og frisk appelsinkake med frisk sitrusglasur

Moist and Zesty Orange Cake with Fresh Citrus Glaze

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

15 minutes

Cook Time

35 minutes

Calories

290

This bright and fluffy orange cake is your ticket to citrus paradise. With every bite, it delivers a perfect harmony of sweet, tangy, and buttery richness, thanks to the combination of fresh orange juice, zest, and creamy yogurt. Unlike dense butter cakes, this version stays incredibly moist and light, making it ideal for warm-weather gatherings, brunch tables, or just as a feel-good bake when you’re craving something fruity.

What sets this orange cake apart is its simplicity. It uses everyday ingredients, doesn’t require any fancy equipment, and is practically foolproof. The real star is the glaze: a quick orange-juice drizzle that soaks into the top and adds a fresh burst of citrus without overpowering the cake’s gentle flavour. You can serve it plain, topped with berries, or even with a dollop of whipped cream. It’s elegant enough for guests but easy enough to bake on a quiet afternoon — a true kitchen classic in the making.

Image of Moist and Zesty Orange Cake with Fresh Citrus Glaze

Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup plain Greek yogurt (or sour cream)
1/4 cup fresh orange juice
1 tbsp orange zest (from about 1 large orange)
1 tsp vanilla extract

For the Orange Glaze

1/2 cup powdered sugar
1–2 tbsp fresh orange juice
1/2 tsp orange zest (optional for extra zing)

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Directions

Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In another bowl, cream butter and sugar together until light and fluffy.
Beat in the eggs one at a time. Add yogurt, orange juice, zest, and vanilla. Mix until smooth.
Gradually add the dry ingredients, mixing just until combined. Don’t overmix.
Pour batter into prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the centre comes out clean.
Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
For glaze: Mix powdered sugar with orange juice (and zest if using) until smooth and pourable.
Drizzle glaze over cooled cake. Let set before slicing.

Nutrition

Serving Size: 1
per serving: Calories; 290

Amount/Serving % Daily Value

Fat: 14 grams; 18%
Saturated Fat: 8 grams; 40%
Cholesterol: 70 milligrams; 23%
Sodium: 160 milligrams; 7%
Carbs: 38 grams; 14%
Protein: 4 grams
Sugar: 24 grams
Fiber: 1 grams

10 tips for når du lager denne retten

Bruk fersk appelsinjuice og -skall - juice på flaske mangler den samme smaken.
Ikke bland røren for mye for å holde kaken lett og luftig.
Mål mel riktig ved å bruke skje-og-nivå-metoden.
Gresk yoghurt tilfører rikdom og fuktighet - ikke erstatt med lav-fett.
La ingrediensene få romtemperatur før de blandes.
Bruk en lys metallpanne for jevn baking.
Sjekk om den er ferdig med en tannpirker - den skal komme ren ut.
Ikke hopp over glasuren – den forsterker sitrussmaken vakkert.
Oppbevar rester tildekket ved romtemperatur i opptil 2 dager eller kjøl i 5.
Tilsett hakkede pistasjnøtter eller valmuefrø for en vri.

Server den med forslag

Med varm te eller en sitrusaktig urteinfusjon
Toppet med pisket krem eller mascarpone
Pynt med friske appelsinskiver eller bær
Sammen med en sitrussorbet på siden
Serveres lun med en klatt honning

Vanlige spørsmål

Spørsmål: Kan jeg bruke appelsinjuice på flaske i stedet for fersk?
A: Fersk er best for smaken, men flaske kan brukes i en klype - bare unngå juice med tilsatt sukker.

Spørsmål: Kan jeg lage denne kaken på forhånd?
A: Ja, den holder seg godt i 2–3 dager og smaken blir dypere mens den sitter.

Spørsmål: Kan jeg bruke olje i stedet for smør?
A: Du kan erstatte 1/2 kopp nøytral olje med smør, selv om smaken vil være litt annerledes.

Spørsmål: Hva er den beste pannen å bruke?
A: En 8-tommers rund eller firkantet panne fungerer utmerket. Du kan også doble oppskriften på en kakeplate.

Spørsmål: Kan jeg fryse denne kaken?
A: Ja, pakk den godt inn (uglasert) og frys i opptil 2 måneder. Glasur etter tining.

Chef's Recommendation

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