Orange Cake

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Get ready to indulge in the citrusy goodness of this amazing orange cake! Packed with fresh orange juice, zest, and a delightful orange glaze, every slice promises a burst of tangy flavor.

Introducing your new favorite loaf cake! This beauty is loaded with fresh orange juice, zest, and a silky orange glaze, ensuring each bite is bursting with citrusy goodness.

I can’t stop raving about how delightful this orange cake is! With its perfect balance of citrus and sweetness from fresh orange juice, zest, and a simple orange glaze, it’s a treat fit for breakfast or dessert – trust me, I know 😊

You’ll love how quick and easy it is to whip up this orange cake – everything comes together in under an hour! And whatever you do, don’t skimp on the incredible orange glaze. It’s the cherry on top of this delightful cake.

Orange Cake

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Servings 9



  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt


  • ½ cup unsalted butter at room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon almond extract
  • 1 tablespoon orange zest
  • 2 large eggs at room temperature
  • ¾ cup orange juice


  • ½ cup powdered sugar
  • ¼ teaspoon almond extract
  • 2 teaspoons orange zest
  • ¼ cup slivered almonds
  • 1 tablespoon fresh orange juice


  • Preheat your oven to 350°F and line a loaf pan with parchment paper.
  • In a large bowl, whisk together all the dry ingredients and set aside.
  • In another large bowl, beat the butter with a mixer until creamy. Add sugar, almond extract, and orange zest, mixing until light and fluffy.
  • Add eggs one at a time, ensuring each is well combined.
  • Gradually add the dry ingredients to the wet ones on low speed, scraping the sides of the bowl as needed. Mix in the orange juice until combined – the batter will be thick.
  • Transfer the batter to the lined loaf pan and bake for 20 minutes. Rotate the pan and bake for an additional 15-20 minutes until the top bounces back when touched.
  • While the cake bakes, prepare the glaze by combining powdered sugar, almond extract, orange zest, and orange juice until smooth.
  • After baking, let the loaf cool in the pan for 2 minutes before transferring it to a cooling rack. Allow it to cool completely before pouring the glaze over the top and adding almonds.
  • Slice and enjoy!


  • Coconut oil can replace butter in this recipe.
  • Vanilla extract can be used instead of almond extract.
  • Adjust baking time if you’re baking at high altitudes.
  • Ensure the cake cools completely before glazing to prevent it from melting into the cake.

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