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Heavenly moist, fruity and very aromatic – this delicious cake with oranges melts directly in your mouth. For the easy recipe you need only a few ingredients that almost everyone has at home. So you can quickly get started with the making. The orange pound cake is ready in a flash, so you can enjoy it immediately. The detailed orange cake recipe with exact quantities and step-by-step instructions can be found below.
Easy orange cake: what makes it so moist?
Actually, this orange cake is a simple cake made of sponge with aromatic orange zest. But what makes it special is that it is soaked in orange juice after baking. This makes it so heavenly moist and really fruity.
The sweet orange sugar syrup, with which the cake is doused, rounds off its taste even more and makes the cake with oranges uniquely delicious. More orange flavor is hardly possible!
Soaked cake with oranges – best recipe
This soaked orange cake is the moistest of any I’ve ever tried. It’s also incredibly flavorful and so easy to make.
To make it, all you have to do is mix all the ingredients to make the batter, pour the batter into a loaf pan and put it in the oven. Then soak the orange cake in juice of fresh oranges and pour syrup over it.
Easy, quick and so delicious – what more could you ask for in a cake recipe?! Just give it a try! I’m sure you’ll be as thrilled with this moist cake with oranges as I am.
This cake tastes
- incredibly moist,
- fruity,
- soft,
- not too sweet,
- so delicious.
It is also
- very aromatic,
- with freshly grated orange peel,
- soaked in freshly squeezed orange juice,
- topped with sweet orange sugar syrup,
- quickly to make from simple ingredients,
- ideal for dessert with coffee or tea.
Moist cake with oranges: tips and tricks for making
- Be sure to use only freshly squeezed orange juice for the cake and not bottled orange juice. This will make the cake really moist, fruity and aromatic.
- For the orange zest you should use organic oranges.
- First take a little less flour, because different types of flour absorb liquid differently, and mix it with baking powder. Then add more flour as needed to give your dough the right consistency. It should be thick, but not too runny or firm.
- Do not line the loaf pan with parchment paper, as the cake will be soaked with orange juice after baking in the pan. You should, however, grease and flour the loaf pan thoroughly so that you can get the cake out of the pan later.
- To bake, you’ll need an approx. 11 cm x 25 cm loaf pan.
- To check whether the cake is baked, you should do a chopstick test. To do this, insert a toothpick briefly into the center of the cake and see if it stays almost clean after you pull it out. If the toothpick stays smeared in raw batter, you still need to bake the cake. If only a few juicy crumbs remain on the toothpick, the cake is done. If the toothpick comes out dry, it could be that you baked the cake too long.
- Baking time is always given as an estimate and may vary because each oven bakes differently.
- Pricking the cake with a toothpick after baking ensures that the juices are better absorbed by the cake.
- After soaking, be sure to let the cake completely absorb the juices and cool thoroughly before taking it out of the loaf pan. Otherwise, it may fall apart on you.
- Store the soaked cake with oranges in a sealed container, such as a lunch box, so it doesn’t dry out.
Did you make the orange cake according to this recipe? I look forward to your result, your star rating and your comment on the recipe below, how you succeeded and tasted the cake.
Not enough of moist cakes? Try also:
Orange cake
Equipment
- approx. 11 cm x 25 cm loaf pan
Ingredients
- 105 g sour cream
- 150 g butter (room temperature)
- 150 g sugar
- 3 eggs
- 30 g soft wheat semolina
- zest of 2 organic oranges
- 1 pinch of salt
- 6 g baking powder
- approx. 150 g flour
- butter or margarine to grease the baking pan
- flour for sprinkling the baking pan
for soaking
- 170 ml freshly squeezed orange juice
for the orange sugar glaze
- 15 ml freshly squeezed orange juice
- 50 g powdered sugar
Instructions
- Beat softened butter, sugar and orange zest until creamy.
- Add eggs and salt and mix until homogeneous.
- Add sour cream and soft wheat semolina and stir again.
- Add flour with baking powder and stir to form a thick dough. The dough should not be too liquid, but not solid either. It is best to use a little less flour at first and add more as needed. (For this, note the tips and tricks for preparation at the top of the post).
- Grease the loaf pan with butter or margarine, then dust it with flour, tapping off excess flour thoroughly, and pour the batter into the pan. Bake the orange cake in a preheated oven at 170 °C for about 25 minutes.
Soaking orange cake
- Prick the orange cake in the loaf pan with a long toothpick in different places immediately after baking, so that it gets very small holes, and pour orange juice over it. Let the juice soak in, let the cake cool, and then take it out of the loaf pan.
Preparation of orange sugar glaze
- Mix orange juice and powdered sugar to a homogeneous mass.
- Pour the orange icing over the orange cake.
Notes
- Use only freshly squeezed orange juice for the cake.
- Use a little less flour at first and add more as needed if the batter is too runny. It should have a thick consistency.
- Be sure to thoroughly grease and flour the loaf pan so that the cake can be removed from the pan later.
- Do a chopstick test to check if the cake is done baking.
- Be sure to let the cake completely soak in the juices after soaking and cool thoroughly before taking it out of the loaf pan. Otherwise, it may fall apart.
- Note the detailed tips and tricks for making orange cake at the top of the post.