Q: Can I use bottled orange juice instead of fresh?

A: Fresh is best for flavour, but bottled can be used in a pinch — just avoid juice with added sugar.

Q: Can I make this cake ahead of time?

A: Yes, it keeps well for 2–3 days and the flavour deepens as it sits.

Q: Can I use oil instead of butter?

A: You can substitute 1/2 cup of neutral oil for butter, though the flavour will be slightly different.

Q: What’s the best pan to use?

A: An 8-inch round or square pan works great. You can also double the recipe for a sheet cake.

Q: Can I freeze this cake?

A: Yes, wrap it tightly (unglazed) and freeze for up to 2 months. Glaze after thawing.

Pastel de naranja húmedo y picante con glaseado de cítricos frescos

Moist and Zesty Orange Cake with Fresh Citrus Glaze

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

15 minutes

Cook Time

35 minutes

Calories

290

This bright and fluffy orange cake is your ticket to citrus paradise. With every bite, it delivers a perfect harmony of sweet, tangy, and buttery richness, thanks to the combination of fresh orange juice, zest, and creamy yogurt. Unlike dense butter cakes, this version stays incredibly moist and light, making it ideal for warm-weather gatherings, brunch tables, or just as a feel-good bake when you’re craving something fruity.

What sets this orange cake apart is its simplicity. It uses everyday ingredients, doesn’t require any fancy equipment, and is practically foolproof. The real star is the glaze: a quick orange-juice drizzle that soaks into the top and adds a fresh burst of citrus without overpowering the cake’s gentle flavour. You can serve it plain, topped with berries, or even with a dollop of whipped cream. It’s elegant enough for guests but easy enough to bake on a quiet afternoon — a true kitchen classic in the making.

Image of Moist and Zesty Orange Cake with Fresh Citrus Glaze

Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup plain Greek yogurt (or sour cream)
1/4 cup fresh orange juice
1 tbsp orange zest (from about 1 large orange)
1 tsp vanilla extract

For the Orange Glaze

1/2 cup powdered sugar
1–2 tbsp fresh orange juice
1/2 tsp orange zest (optional for extra zing)

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Directions

Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In another bowl, cream butter and sugar together until light and fluffy.
Beat in the eggs one at a time. Add yogurt, orange juice, zest, and vanilla. Mix until smooth.
Gradually add the dry ingredients, mixing just until combined. Don’t overmix.
Pour batter into prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the centre comes out clean.
Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
For glaze: Mix powdered sugar with orange juice (and zest if using) until smooth and pourable.
Drizzle glaze over cooled cake. Let set before slicing.

Nutrition

Serving Size: 1
per serving: Calories; 290

Amount/Serving % Daily Value

Fat: 14 grams; 18%
Saturated Fat: 8 grams; 40%
Cholesterol: 70 milligrams; 23%
Sodium: 160 milligrams; 7%
Carbs: 38 grams; 14%
Protein: 4 grams
Sugar: 24 grams
Fiber: 1 grams

10 Consejos para a la hora de cocinar este plato

Utilice jugo y ralladura de naranja fresca; el jugo embotellado carece del mismo sabor.
No mezcle demasiado la masa para mantener el pastel ligero y esponjoso.
Mida la harina correctamente utilizando el método de cuchara y nivel.
El yogur griego agrega riqueza y humedad; no lo sustituya por uno bajo en grasa.
Deje que los ingredientes alcancen la temperatura ambiente antes de mezclarlos.
Utilice una bandeja de metal de color claro para hornear uniformemente.
Compruebe que esté cocido con un palillo; debe salir limpio.
No te saltes el glaseado: realza maravillosamente el sabor cítrico.
Guarde las sobras cubiertas a temperatura ambiente hasta por 2 días o refrigérelas por 5.
Agregue pistachos picados o semillas de amapola para darle un toque diferente.

Sírvelo con sugerencias.

Con té caliente o una infusión de hierbas cítricas
Cubierto con crema batida o mascarpone
Adornado con rodajas de naranja fresca o bayas
Acompañado de un sorbete de cítricos
Servir caliente con un chorrito de miel

Preguntas frecuentes

P: ¿Puedo usar jugo de naranja embotellado en lugar de fresco?
R: Fresco es mejor para darle sabor, pero embotellado se puede usar en caso de necesidad; solo evite el jugo con azúcar agregada.

P: ¿Puedo preparar este pastel con anticipación?
R: Sí, se conserva bien durante 2 o 3 días y el sabor se intensifica a medida que reposa.

P: ¿Puedo usar aceite en lugar de mantequilla?
R: Puedes sustituir la mantequilla por 1/2 taza de aceite neutro, aunque el sabor será ligeramente diferente.

P: ¿Cuál es la mejor sartén para usar?
R: Un molde redondo o cuadrado de 8 pulgadas funciona muy bien. También puedes duplicar la receta para un bizcocho.

P: ¿Puedo congelar este pastel?
R: Sí, envuélvalo bien (sin glasear) y congélelo hasta por 2 meses. Glasear después de descongelar.

Chef's Recommendation

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