Orange Juice Cake with Bright Citrus Glaze Recipe

Introduction

This Orange Juice Cake is a bright and flavorful dessert that combines the tang of fresh orange juice with the light texture of a white cake mix. Its simple glaze enhances the citrus notes, making it perfect for any occasion where you want a refreshing, sweet treat.

Ingredients

• 15.25 ounces white cake mix
• 1 tablespoon orange zest (about 1 orange)
• 3 large eggs (room temperature)
• 1 cup orange juice (room temperature, about 3 large oranges)
• ½ cup salted butter (melted and cooled slightly)
• ½ cup sour cream (room temperature)
• 2 cups confectioners sugar
• 2-3 tablespoons orange juice

Instructions

1. Step 1: Preheat the oven to 350℉ and coat a bundt pan with nonstick spray. Set aside.
2. Step 2: In a large bowl, beat together the cake mix and orange zest on low speed with a hand or stand mixer until fragrant.
3. Step 3: Add the eggs, orange juice, melted butter, and sour cream to the mixture and beat until smooth and combined.
4. Step 4: Pour the batter into the bundt pan, evening the top with a spatula or spoon.
5. Step 5: Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few dry crumbs.
6. Step 6: Allow the cake to cool in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.
7. Step 7: Whisk together the confectioners sugar and 2 tablespoons orange juice until smooth and thick. Add additional orange juice if needed to reach your desired consistency.
8. Step 8: Drizzle the glaze over the cooled cake and let it set for 10 minutes before slicing and serving.

Tips & Variations

• For extra orange flavor, add a teaspoon of orange extract to the batter.
• Use freshly squeezed orange juice for the best bright citrus taste.
• If you prefer a less sweet glaze, start with 1 tablespoon of orange juice and add more gradually.
• Sprinkle some toasted sliced almonds over the glaze for added texture and flavor.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days, though this may dry it out slightly. Reheat individual slices in the microwave for 10-15 seconds if desired. The glaze is best served fresh but will soften over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen orange juice instead of fresh?

Yes, you can use thawed frozen orange juice, but fresh orange juice will provide a brighter, fresher flavor to the cake.

Can I make this cake gluten-free?

To make it gluten-free, substitute the white cake mix with a gluten-free cake mix that you like. Keep in mind that baking times may vary slightly.

Orange Juice Cake with Bright Citrus Glaze Recipe

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★★★★★

4.6 from 62 reviews

This classic Orange Juice Cake is a moist and flavorful bundt cake infused with fresh orange zest and juice. It combines a white cake mix with tangy sour cream and a vibrant orange glaze for a bright, citrusy dessert perfect for any occasion.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 15.25 ounces white cake mix
• 1 tablespoon orange zest (about 1 orange)
• 3 large eggs (room temperature)
• 1 cup orange juice (room temperature, about 3 large oranges)
• ½ cup salted butter (melted and cooled slightly)
• ½ cup sour cream (room temperature)

Glaze

• 2 cups confectioners sugar
• 2–3 tablespoons orange juice

Instructions

1. Prepare Oven and Pan: Preheat the oven to 350℉ (175℃) and coat a bundt pan with nonstick spray to prevent sticking. Set the pan aside while you prepare the batter.
2. Mix Dry Ingredients: In a large mixing bowl, beat together the white cake mix and orange zest on low speed using a hand or stand mixer until the mixture is fragrant, ensuring the zest is evenly distributed.
3. Add Wet Ingredients: Add the eggs, orange juice, melted and slightly cooled butter, and sour cream to the dry mixture. Beat on medium speed until the batter is smooth and fully combined without lumps.
4. Pour Batter into Pan: Transfer the batter into the prepared bundt pan, spreading and evening out the top with a spatula or spoon for an even bake.
5. Bake the Cake: Place the bundt pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few dry crumbs attached.
6. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully turn it out onto a cooling rack and let it cool completely before glazing.
7. Prepare the Orange Glaze: Whisk together the confectioners sugar and 2 tablespoons of orange juice in a bowl until smooth and thick. Add the extra tablespoon of orange juice if needed to reach your desired glaze consistency.
8. Glaze and Set: Drizzle the orange glaze evenly over the cooled cake. Allow the glaze to sit and set for about 10 minutes before slicing and serving to enhance the flavor and presentation.

Notes

• Ensure all wet ingredients, especially eggs, orange juice, and sour cream, are at room temperature for the best texture.
• Use freshly squeezed orange juice and zest for the most vibrant citrus flavor.
• The glaze consistency can be adjusted by adding more or less orange juice depending on whether you want a thicker or thinner glaze.
• This cake can be stored covered at room temperature for up to 2 days or refrigerated for longer freshness.
• If desired, garnish the glazed cake with additional orange zest or thin orange slices for presentation.

Keywords: Orange Juice Cake, Citrus Cake, Bundt Cake, Moist Cake, Orange Glaze, Easy Cake Recipe