Description
A tender and flavorful breakfast cake infused with fresh orange juice and zest, topped with a tangy orange glaze.
Ingredients
Scale
- 2 cups all-purpose flour (or a gluten-free blend if preferred)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3/4 cup fresh orange juice (about 2-3 oranges)
- Zest of 1 orange
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon vanilla extract (optional)
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons orange juice (for glaze, adjust for desired consistency)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- Cream together the softened butter and granulated sugar in a large mixing bowl until light and fluffy.
- Beat in the eggs one at a time, then mix in the orange juice and zest.
- In another bowl, combine the flour, baking powder, baking soda, and salt, then gradually whisk into the wet ingredients until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, mix the powdered sugar and orange juice in a small bowl until smooth and drizzle over the cooled cake.
Notes
You can substitute the butter with coconut oil for a dairy-free option. For extra texture, add chopped nuts or poppy seeds into the batter before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg