Orange Cake
Servings 9
Ingredients
**Dry:**
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
**Wet:**
- 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
**Glaze:**
- ½ cup powdered sugar
- ¼ teaspoon almond extract
- 2 teaspoons orange zest
- ¼ cup slivered almonds
- 1 tablespoon fresh orange juice
Instructions
- 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!
Notes
- 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.