Mohamed Shili This easy and delicious Julia Child Orange Cake is a light and citrusy treat that’s perfect for any occasion. Made with simple ingredients like fresh orange juice and zest, this quick cake comes together effortlessly. The sweet glaze adds the perfect finishing touch, making it a truly irresistible dessert!
Ingredients Needed
For the Cake:
- 2½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons orange zest (from about 3 oranges)
- 1 cup vegetable oil
- ¾ cup fresh orange juice (from about 3 oranges)
- 3 large eggs
- 1 tablespoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- Zest of ½ orange
- 2 tablespoons orange juice (from about 1/2 orange)
How To Make Orange Cake
- Preheat the Oven: Preheat your oven to 350°F. Butter an 8×4-inch loaf pan or spray it with non-stick baking spray that includes flour.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt until fully combined.
- Prepare the Wet Ingredients: In another bowl, combine the sugar and orange zest. Rub the zest into the sugar using your fingers until the sugar becomes light orange in color. Add the vegetable oil, eggs, orange juice, and vanilla extract to the sugar mixture, whisking everything together until smooth.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients, whisking gently just until the flour is fully incorporated. Be careful not to overmix.
- Bake the Cake: Pour the batter into the prepared loaf pan. Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the cake begins to brown too much, loosely cover it with foil after 1 hour of baking.
- Cool the Cake: Let the cake cool in the pan for 15 minutes before removing it and allowing it to cool completely on a wire rack.
- Make the Glaze: While the cake is cooling, whisk together the powdered sugar, orange zest, and orange juice in a small bowl until smooth.
- Glaze the Cake: Once the cake has cooled, drizzle the glaze over the top. Let it sit for 30 minutes to allow the glaze to set.
Recipe Tips
- Use Fresh Oranges: Freshly squeezed orange juice and zest give the best flavor. Avoid bottled juice for the best results.
- Don’t Overmix the Batter: Mix until just combined. Overmixing makes the cake dense instead of soft and fluffy.
- Check for Doneness: Insert a toothpick in the center; if it comes out with a few moist crumbs, the cake is ready.
- Cover if Browning Too Fast: If the top is browning too quickly, loosely cover the cake with foil in the last 10 minutes of baking.
- Let the Cake Cool Before Glazing: A hot cake will make the glaze run off. Wait until it’s fully cooled before adding the glaze.
How To Store Leftovers
- Refrigerate: Place leftover Orange Cake in an airtight container. Store it in the refrigerator for up to 5 days.
- Freeze: To freeze, Wrap leftover Orange Cake tightly in plastic wrap or aluminum foil, and place it in a freezer-safe bag. It will stay fresh for up to 3 months. To thaw, simply leave it at room temperature for a few hours before serving.
Nutrition Fact
Serving Size: 1 slice (approximately 1/12 of the cake)
- Calories: 414
- Total Fat: 18g
- Saturated Fat: 4.9g
- Cholesterol: 54mg
- Sodium: 425mg
- Potassium: 125.1mg
- Total Carbohydrate: 62g
- Dietary Fiber: 0.7g
- Sugars: 47g
- Protein: 3.3g
More Julia Child Recipes:
Julia Child Orange Cake
Description
This easy and delicious Julia Child Orange Cake is a light and citrusy treat that’s perfect for any occasion. Made with simple ingredients like fresh orange juice and zest, this quick cake comes together effortlessly. The sweet glaze adds the perfect finishing touch, making it a truly irresistible dessert!
Ingredients
For the Cake:
For the Glaze:
Instructions
- Preheat the Oven: Preheat your oven to 350°F. Butter an 8×4-inch loaf pan or spray it with non-stick baking spray that includes flour.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt until fully combined.
- Prepare the Wet Ingredients: In another bowl, combine the sugar and orange zest. Rub the zest into the sugar using your fingers until the sugar becomes light orange in color. Add the vegetable oil, eggs, orange juice, and vanilla extract to the sugar mixture, whisking everything together until smooth.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients, whisking gently just until the flour is fully incorporated. Be careful not to overmix.
- Bake the Cake: Pour the batter into the prepared loaf pan. Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the cake begins to brown too much, loosely cover it with foil after 1 hour of baking.
- Cool the Cake: Let the cake cool in the pan for 15 minutes before removing it and allowing it to cool completely on a wire rack.
- Glaze the Cake: Once the cake has cooled, drizzle the glaze over the top. Let it sit for 30 minutes to allow the glaze to set.
Notes
- Use Fresh Oranges: Freshly squeezed orange juice and zest give the best flavor. Avoid bottled juice for the best results.
- Don’t Overmix the Batter: Mix until just combined. Overmixing makes the cake dense instead of soft and fluffy.
- Check for Doneness: Insert a toothpick in the center; if it comes out with a few moist crumbs, the cake is ready.
- Cover if Browning Too Fast: If the top is browning too quickly, loosely cover the cake with foil in the last 10 minutes of baking.
- Let the Cake Cool Before Glazing: A hot cake will make the glaze run off. Wait until it’s fully cooled before adding the glaze.
Julia Child Orange Cake
