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.

Fugtig og frisk appelsinkage med frisk citrusglasur

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 til, når du tilbereder denne ret

Brug frisk appelsinjuice og -skal - flaskejuice mangler den samme smag.
Bland ikke dejen for meget for at holde kagen let og luftig.
Mål mel korrekt ved hjælp af ske-og-nivel-metoden.
Græsk yoghurt tilføjer rigdom og fugt - erstat ikke med fedtfattig.
Lad ingredienserne nå stuetemperatur, før de blandes.
Brug en lys metalpande til jævn bagning.
Tjek om den er færdig med en tandstik - den skal komme ren ud.
Spring ikke glasuren over - den forstærker citrussmagen smukt.
Opbevar rester tildækket ved stuetemperatur i op til 2 dage eller køl i 5.
Tilsæt hakkede pistacienødder eller valmuefrø for et twist.

Server den med forslag

Med varm te eller en citrusagtig urteinfusion
Toppet med flødeskum eller mascarpone
Pynt med friske appelsinskiver eller bær
Parret med en citrussorbet på siden
Serveres lun med en skvæt honning

Ofte stillede spørgsmål

Q: Kan jeg bruge appelsinjuice på flaske i stedet for frisk?
A: Frisk er bedst til smagen, men på flaske kan bruges i en knivspids - bare undgå juice tilsat sukker.

Q: Kan jeg lave denne kage i forvejen?
A: Ja, den holder sig godt i 2-3 dage, og smagen bliver dybere, mens den sidder.

Q: Kan jeg bruge olie i stedet for smør?
A: Du kan erstatte 1/2 kop neutral olie med smør, selvom smagen vil være lidt anderledes.

Q: Hvad er den bedste pande at bruge?
A: En 8-tommer rund eller firkantet pande fungerer godt. Du kan også fordoble opskriften på en pladekage.

Q: Kan jeg fryse denne kage?
A: Ja, pak den tæt ind (uglaseret) og frys i op til 2 måneder. Glasur efter optøning.

Chef's Recommendation

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