Amazing 8-Ingredient Orange Juice Cake

Oh, you know how much I adore a dessert that tastes like sunshine, right? There’s just nothing better than that bright, tangy pop of true citrus when you need a pick-me-up. That’s why I’m thrilled to share my absolute favorite recipe today: the Ultra Moist Orange Juice Cake, finished with only the simplest citrus glaze. I honestly think baking this cake is where I found some of the purest joy in my kitchen journey. Forget fussy layers; this gorgeous, deeply flavored orange juice cake comes together so easily, proving that incredible flavor doesn’t need complicated steps. Trust me, you’re going to want to save this one!

Why This is the Best Orange Juice Cake Recipe You Will Make

I know there are a million recipes out there, but I promise you, this moist orange cake recipe stays in rotation for a reason. It hits all the right notes for a truly satisfying homemade orange dessert without turning into a huge project.

We skip the heavy frosting because honestly, the cake is already decadent enough. Instead, we rely on a quick orange drizzle to boost that bright flavor cake profile.

Key Attributes of Our Orange Juice Cake

• It’s unbelievably moist! The fresh juice keeps the crumb tender for days.
• Preparation is straightforward; we mix everything from scratch, but it’s quick enough for an afternoon bake.
• The glaze sets up beautifully but remains tangy, setting it apart from those super-sweet retro orange cake recipes.
• It’s fantastic as a centerpiece for any brunch cake recipe gathering.

Gathering Ingredients for Your Orange Juice Cake

Okay, let’s talk setup! Getting this cake made with orange juice right starts with having everything measured and ready before you even turn the oven on. Don’t substitute the fresh juice or zest here; that’s where all the magic happens for that incredible, authentic citrus punch. We have two simple groups of ingredients we need for this easy orange cake.

For the Ultra Moist Orange Juice Cake Batter

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened (make sure it’s properly soft!)
• 2 large eggs (room temp is best!)
• 1 teaspoon vanilla extract
• 1/2 cup fresh orange juice (the star of the show!)
• 1 tablespoon fresh orange zest
• 1/2 cup whole milk

For the Simple Citrus Glaze Cake Topping

This is so easy, it’s barely even a recipe, but it takes this moist orange cake recipe to the next level.

• 1 cup powdered sugar
• 3 tablespoons fresh orange juice

Step-by-Step Instructions for the Orange Juice Cake

I find that the rhythm of making a cake from scratch is actually wonderfully relaxing—it forces you to slow down a bit. For this orange juice cake, patience during the mixing phase is everything to ensure we get that light, fluffy orange cake texture everyone loves.

Preparing the Pan and Dry Ingredients for this Orange Juice Cake

First things first, let’s get the oven ready! Go ahead and preheat it to 350°F (175°C). Get your 9-inch round cake pan or loaf pan ready—grease it up well and give it a light dusting of flour. Don’t skip that prep step, or we’ll all hate each other when it comes time to flip it out!

In a separate bowl, just whisk together your flour, baking powder, and salt. That’s the dry mixture done. Set it aside while we deal with the wet stuff.

Mixing the Batter for a Light Fluffy Orange Cake

Now for the texture builders! Grab your large bowl and really work that softened butter and sugar together until it looks pale and fluffy. Seriously, don’t rush this creaming step; this is how we introduce air and get that tender crumb you’re looking for in a moist orange cake recipe. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next, then drop in the vanilla.

In a small cup, combine your fresh orange juice, zest, and milk. Now, we alternate! Add about a third of your dry ingredients, mix just until barely combined—we don’t want tough cake here. Then, pour in half of your orange liquid. Repeat that pattern, making sure you start and end with the dry ingredients. Mix only until you don’t see streaks of flour left. Overmixing is the enemy!

Baking and Applying the Citrus Glaze Cake Finish

Pour that beautiful batter into your prepped pan and smooth the top. We bake this gorgeous sunshine cake for about 30 to 35 minutes, or until a toothpick comes out clean when you poke the center. Let the cake cool in the pan for about 10 minutes—it needs that little rest.

While it rests, whisk together your glaze ingredients until smooth. Remember, the glaze goes on while the cake is still warm because that helps it soak in just a tiny bit, which boosts the flavor overall. Once drizzled, let it set, and get ready to slice into the best light fluffy orange cake you’ve made!

SAVE

If you love that tangy depth, you might also adore my super moist lemon loaf recipe—it uses a similar alternating method!

Expert Tips for the Perfect Orange Juice Cake Texture

Even with a simple recipe like this, little adjustments can make the difference between a good cake and a show-stopping dessert. Since we’re focusing heavily on baking with fresh orange components, paying attention to a few details ensures that bright, tender crumb every single time. I’ve gathered a few tricks that I always use when I’m making this dessert for company.

Maximizing Fresh Orange Flavor in Your Orange Juice Cake

First, take a peek at your ingredients before you start mixing! If your butter is ice cold or your eggs are straight from the fridge, they just won’t cream properly, which sabotages that light texture we want. Set them out about an hour ahead of time. Room temperature fats and eggs emulsify better, trapping those essential air bubbles.

Also, don’t skimp on the zest! The zest holds all the potent orange oils and oils are packed with flavor, not moisture. If you feel like you want an even punchier flavor, use the zest of two oranges instead of one, like my note suggests. That zest, combined with the juice soaking in, makes this cake truly pop!

SAVE

Baking Variations: Orange Bundt Cake or Loaf Cake

This batter is super versatile, which I love because I often change up my presentation depending on the occasion. If you choose to make this as an orange bundt cake, the baking time will likely increase a little bit since the batter is deeper and the heat has farther to travel to the center. Just keep testing that toothpick!

If you want a beautiful presentation for coffee, baking it as an orange loaf cake recipe works wonderfully. When using a loaf pan, I always line it with parchment paper that hangs over the sides—that way, lifting the cake out is completely painless. Honestly, it’s a lifesaver!

SAVE

For anyone looking to try other citrus bakes, I have a fantastic moist lemon pound cake recipe that uses a similar science to keep things tender.

Making Your Orange Juice Cake Ahead of Time

I always want my best homemade orange dessert ready to go when company drops by unexpectedly, so making things ahead is my jam! The good news is that this orange juice cake actually benefits from a little rest time. That fresh orange juice keeps things so moist that it doesn’t dry out sitting around.

Planning ahead is just part of finding that pure cooking joy, right? You don’t have to stress about baking it right before serving.

Storing Leftover Orange Juice Cake

Because this cake is so incredibly moist, you don’t want to dry it out by letting it sit uncovered. Once the glaze has completely set—give it a good hour on the wire rack—you can wrap the leftover cake tightly in plastic wrap. I usually put it right into an airtight container after that.

If I’m keeping it on the counter for about two days, it’s totally fine at room temperature. If you’re planning on keeping that beautiful sweet orange dessert for three to five days, I suggest the fridge. When you pull it out of the cold, let it sit on the counter for about 30 minutes before serving so the crumb softens up a bit. You can even warm individual slices very briefly in the microwave—just ten seconds—to bring that bright citrus smell right back!

Serving Suggestions for This Simple Citrus Dessert

This orange juice cake is really happy sitting on its own because that citrus glaze does all the heavy lifting flavor-wise. But sometimes, you want to dress it up a little bit, especially if you’re enjoying it for larger gatherings. Since this is such a light and bright cake, we want accompaniments that match that sunshine feel, rather than weighing it down.

For morning gatherings or brunch buffets, this cake is a natural star. It pairs beautifully with a strong cup of coffee or, even better, a nice cup of herbal tea. If you’re serving it alongside other dishes, maybe try some of my fluffy homemade pancakes—the sweet, creamy flavor contrasts nicely with the orange tang.

SAVE

If you’re serving this simple citrus dessert after dinner on a warm evening, I rarely serve anything else alongside it. However, if you feel you must add something, keeping it light is key. A tiny scoop of vanilla bean ice cream that is allowed to melt just slightly over a warm slice is decadent without being too heavy. Or, if you want to stick purely to fruit, a simple side of fresh raspberries offers a lovely tart counterpoint to this homemade orange dessert.

The best pairing, though? A glass of cold milk and a good book. Enjoy the moment!

Frequently Asked Questions About the Orange Juice Cake Recipe

Whenever I share a recipe that relies on one primary ingredient, like this glorious orange juice cake, I get lots of questions about swaps and adjustments. That’s totally fair! We all want to make sure our bake comes out exactly how we picture it. I’ve pulled a few of the most common things people ask me about texture, ingredients, and flavor intensity.

Can I use bottled orange juice instead of fresh for this orange juice cake?

You absolutely *can*, and I know sometimes bottled is just what you have on hand. But here is my honest take: if you want that truly vibrant, bright flavor cake profile, nothing beats fresh juice and zest. The bottled stuff is pasteurized, and it loses some of that zing during processing. If you must use bottled, look for 100% pure juice, not from concentrate if possible, but know that the final taste won’t be quite as electric!

What is the difference between this and a standard orange drizzle cake?

That’s a great question that gets into the heart of what makes this recipe special! A standard orange drizzle cake is often a simple white or yellow cake base where the drizzle is added to boost moisture and flavor after baking. My recipe here is different because of how we incorporate the juice directly into the wet ingredients and alternate it with the dry mixture. That means the juice is working its magic *during* the bake, creating that wonderfully moist orange cake recipe texture from the inside out. It gives you substantial, beautiful structure!

If you are looking for something even quicker that relies on the drizzle for most of the punch, you might want to check out my friend’s easy one-bowl citrus cake—it’s a different approach but equally delicious in its own right.

Nutritional Estimate for Your Orange Juice Cake

I always include this section because I know how vital it is for some of you to track what you’re eating—and frankly, it’s just good practice to know what’s in your incredible creation! Because we’re using real butter, sugar, and milk in this orange juice cake, we want to be mindful. But hey, nothing tastes this good without a little bit of happy indulgence, right?

Please remember this part is just an estimate! The actual numbers can shift slightly based on the brand of milk or the size of your eggs. This data below is calculated based on making 8 generous slices of this cake, as written in the recipe card.

• Serving Size: 1 slice
• Calories: 320
• Sugar: 35g
• Sodium: 210mg
• Fat: 13g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg

See? Not bad for something that tastes like pure summer! It’s a wonderful, satisfying treat that fits perfectly into a balanced day.

Share Your Experience Making This Orange Juice Cake

Now that you’ve gone through all the steps to create this fantastic orange juice cake, I truly want to hear about it! This is the part where we connect over our shared love for simple, delicious food. Nothing makes me happier than seeing your triumphs in the kitchen, whether you baked it for brunch or just needed a sweet afternoon baking fix.

If this recipe brought a little joy to your day, please do me a favor and give it a rating right below the recipe card—five stars if you loved that bright citrus punch! I read every single comment, and knowing that this recipe worked for you keeps me inspired to share more approachable dishes.

When you snap a picture of your perfectly glazed slice, please tag me on social media! I love seeing how creative you all get with the presentation. You can find me sharing behind-the-scenes baking mishaps and successes over on my Facebook page. And if you’re like me and always hunting for that next easy win, make sure you bookmark the main Pure Cooking Joy blog for fresh inspiration every week. Happy baking!

Ultra Moist Orange Juice Cake with Simple Citrus Glaze

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I am so glad you are here to make this Ultra Moist Orange Juice Cake. This recipe delivers bright citrus flavor using fresh orange juice and zest, topped with a simple orange drizzle. It is easy to make and perfect for brunch or a simple dessert.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup fresh orange juice
• 1 tablespoon fresh orange zest
• 1/2 cup whole milk
• For the Glaze: 1 cup powdered sugar
• For the Glaze: 3 tablespoons fresh orange juice

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a standard loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
3. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step builds texture in your cake.
4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. In a separate small bowl or measuring cup, combine the 1/2 cup of fresh orange juice, orange zest, and milk.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice mixture. Begin and end with the dry ingredients (e.g., 1/3 dry, 1/2 wet, 1/3 dry, 1/2 wet, 1/3 dry). Mix only until just combined; do not overmix.
7. Pour the batter into your prepared pan and spread it evenly.
8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake cools slightly in the pan for 10 minutes, prepare the glaze. Whisk together the powdered sugar and 3 tablespoons of fresh orange juice until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner drizzle.
10. Invert the cake onto a wire rack. Drizzle the citrus glaze evenly over the warm cake. Allow the glaze to set before slicing and serving your homemade orange dessert.

Notes

• For an extra bright flavor, use zest from two oranges instead of one.
• You can bake this as an orange bundt cake; baking time may increase slightly.
• This cake is wonderful served the next day, as the moisture settles in.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 35g
• Sodium: 210mg
• Fat: 13g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg