This luscious cake recipe from for Glazed Orange Cakes is moist and light, with an extra kick of flavor from the orange zest and juice in the glaze.
This is a great recipe to feed a crowd at the end of a Sunday dinner. These stunning cakes will quickly become a fail-safe option for any event!
I am head over heels crazy about these perfect little cakes that helped me kick off the autumn baking bonanza! These orange cakes with orange glaze taste so delicious! Plus they are super light and fluffy!
When I was mixing up the batter for this cake I told my son it had orange in it. He saw me add the zest, and went on and on saying he was not even going to eat a bite of them when they were done because cake should NOT have orange peel in it!
Well, of course when he saw me dipping them in the glaze, he started to look pretty uncertain on his decision. He said they looked really yummy and maybe he’ll try a tiny piece.
Well, one bite turned into one cake and a request for a second. He absolutely loved them!
I’m not surprised he loved them because they really were fantastic! They are light, fluffy and full of citrus flavor.
To make these, I used a mini cake pan, but you can use a mini loaf pan if you don’t have a pan like mine. I also made these cake using a doughnut pan which worked really well too!
I could have eaten the whole batch, but I’m on a diet so I only got a couple of bites. You can bet that when my diet is done – I’m making these again – as soon as possible!
Full disclosure – I added food coloring to the batter for aesthetic purposes in the photos. I included it in the recipe, but you can omit it.
Oranges give such a great flavor to cakes, if you want to be adventurous with your deserts, you should try my fabulous Cranberry and Orange Crumb Cake too!
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- 2 cups all-purpose flour
- 1½ cups sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 extra-large egg, lightly beaten
- 2 tablespoons butter, melted
- ¼ cup freshly squeezed orange juice.
- the zest of 1/2 an orange.
- 1 cup whole milk
- For the icing:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 1 teaspoon orange zest
- 2-4 Tablespoons freshly squeezed orange juice
- orange food coloring, optional
- Orange jelly candies decorate, optional
- Preheat the oven to 350F/175C degrees. Grease a 12 section mini cake pan or mini loaf pan. Note: if using a mini loaf pan, you may not get 12 cakes out of the recipe.
- Into a large bowl, sift together the flour, sugar, baking powder, and salt.
- In a small bowl, whisk together the egg, melted butter, zest and juice.
- Add the food coloring if using. Mix until well combined.
- Stir the milk into the dry ingredients followed by the juice mixture and stir until just combined.
- Spoon the batter into the baking pans, filling each one a little more than three-quarters full.
- Bake for 15-17 minutes, until a cake tester comes out clean.
- Allow to cool for 5 minutes, then tap the cakes out and transfer to a rack to completely cool.
- Place baking paper under wire racks to catch the excess icing.
For the icing:
- Prepare by mixing the sugar, butter and zest together in a bowl and then add the juice one tablespoon at a time until the desired consistency is reached (I like mine fairly thick).
- Dip the cooled cakes into the icing one at a time covering half the doughnuts then place on the cooling wracks.
- Add the candies before the icing sets (if using)
- Leave on cooling rack to completely set the icing before serving.
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