This easy Orange Cake is soft, moist and bursting with fresh orange flavour. It's a simple yet impressive bake that's perfect for afternoon tea or anytime you want a no-fuss treat that still feels special.
The orange glaze adds a gentle sweetness and delicate zing - see the notes below for tips on getting that lovely drizzle down the sides. If you'd prefer a topping that's a bit creamier, this cake also pairs beautifully with my cream cheese frosting.
I make this Orange Cake often because it's quick, reliable, and goes perfectly with a cuppa. Whether for visitors or a quiet afternoon, it's always a hit.
If you love making citrus cakes as much as I do, you might also enjoy my Lemon Drizzle Tray Bake, or this light and fluffy Lemon Yogurt Cake.
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Why You'll Love This Recipe
- Quick and easy to make using basic ingredients.
- Topped with a simple glaze that looks impressive but takes minutes to make.
- Delivers consistent results - a reliable, soft cake that orange lovers will come back to again and again.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Oranges - you'll need two fresh oranges for the zest and juice.
- Butter - use unsalted butter, softened to room temperature.
- Caster sugar - blends easily with the butter for a light, fluffy texture.
- Eggs - use large eggs.
- Self-raising flour - also known as self-rising flour.
- Greek yogurt - adds moisture to the sponge. You could also use sour cream.
- Icing sugar - used to make the orange glaze.
How To Make An Orange Cake
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Cream the butter, sugar and orange zest together in a large mixing bowl with an electric whisk until pale and creamy.
- Add the eggs one at a time.
- Beat well after each addition. (It's normal if the mixture looks slightly curdled - it will come together once the flour is added.)
- Fold in the flour, yogurt, and 4 tablespoons of orange juice until just combined. Ensure the yogurt and juice are evenly mixed through, but avoid overmixing.
- Tip the batter into a round cake tin lined with baking paper.
- Bake for 45–50 minutes. Test with a skewer - if it comes out clean, it's ready.
Orange Cake Glaze (Optional)
You could also use my Whipped Cream Cheese Frosting as an alternative topping.
- Mix the glaze ingredients in a bowl. Place the cake over baking paper or a tray to catch any drips. Spoon the glaze over the top.
- Gently push the glaze towards the edges so it drips down the sides. Garnish with fresh orange slices if you like. The glaze takes an hour to set.
Storage
The Orange Cake can be stored in an airtight container in a cool pantry for up to 3 days. If it's hot where you live, refrigerate it instead.
To freeze, wrap the unglazed cake tightly and store it for up to 3 months. Add the glaze after defrosting for best results.
Common Questions
Overmixing the batter can make the sponge heavy. Fold gently until just combined.
I haven't tested this recipe in a loaf tin yet, but it should work. If you try it, keep an eye on the baking time - and let me know how it turns out in the comments!
Yes, add 2 teaspoons of baking powder for every 150g of plain flour to make your own self-raising substitute. So, for this recipe, if you use plain flour, you would need to add 4 teaspoons of baking powder.
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📖 Recipe
Orange Cake
Equipment
- 20 cm round cake tin
Ingredients
- 2 oranges, zest and juice
- 125 g unsalted butter, softened to room temperature
- 225 g caster sugar
- 2 large eggs
- 300 g self-raising flour, sifted
- 125 g Greek yogurt, or natural (plain) yogurt
For the Orange Glaze
- 230 g icing sugar, sifted
- 2 tablespoons orange juice
- 2 tablespoons Greek yogurt, or natural (plain) yogurt
Instructions
- Preheat the oven to 160°C fan / 180°C conventional. Grease and line a 20cm round springform tin with baking paper.
- Zest and juice the oranges: You'll need 4 tablespoons of juice for the orange sponge and 2 tablespoons for the orange glaze. All the zest goes into the orange cake batter.
- Cream the butter and sugar: In a large bowl, use an electric mixer to beat the butter, sugar, and orange zest until pale and creamy.
- Add the eggs: Add the eggs one at a time, beating well after each addition. (It’s normal if the mixture looks slightly curdled - it will come together when the flour is added.)
- Fold in the remaining cake ingredients: Gently fold in the sifted flour, yogurt, and 4 tablespoons of orange juice until just combined. Make sure the yogurt and juice are evenly mixed through, but try not to overwork the batter - it should be thick, not overmixed, or the cake may turn out dense.
- Bake the cake: Tip the batter into the prepared tin and smooth the top with a spatula. Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
- Cool the cake: Let the cake cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Orange Glaze
- Make the glaze: Whisk the icing sugar, orange juice, and yogurt in a bowl until smooth and creamy. It might seem slightly dry initially, but keep stirring - it will come together. The glaze should be thick enough to drip slowly. If it feels too thick, add a teaspoon of yogurt at a time until you reach the right consistency.
- Glaze the cake: Place the cooled cake on a wire rack over a tray or baking paper (to catch any drips). Pour the glaze over the centre and gently ease it toward the edges so it drips down the sides. Let it set for about an hour before serving. Or, if you’re in the mood for something richer, this cake is also delicious topped with my easy cream cheese frosting.
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