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Orange Cake

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, Dessert
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.