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Juicy Orange Breakfast Cake

Juicy Orange Breakfast Cake for a Bright Morning Boost

This Juicy Orange Breakfast Cake offers a delightful way to start your day with its sweet, zesty flavor and fluffy texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Swap with whole wheat or gluten-free flour if needed.
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar Provides moisture and depth of flavor.
  • 1/2 cup Butter, Softened Use coconut oil for a dairy-free option.
  • 2 whole Eggs Binds ingredients and adds richness.
  • 3/4 cup Freshly Squeezed Orange Juice Fresh juice is best for flavor.
  • 1 tablespoon Orange Zest Save some for garnish.
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons Baking Powder Acts as a leavening agent.
  • 1/2 teaspoon Salt Enhances sweetness.
For the Glaze
  • 1 cup Powdered Sugar Sweetens and thickens the glaze.
  • 2-3 tablespoons Orange Juice (for glaze) Adjusts consistency.

Equipment

  • 9-inch Round Cake Pan
  • mixing bowl
  • electric mixer
  • Whisk
  • spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan with butter or parchment paper.
  2. Cream together 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar in a mixing bowl on medium speed for 2-3 minutes until light and fluffy.
  3. Add eggs one at a time, mixing well after each. Then add 3/4 cup orange juice, 1 tablespoon orange zest, and 1 teaspoon vanilla extract. Mix until combined.
  4. In a separate bowl, whisk together 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Gradually add to wet ingredients, mixing gently until just combined.
  5. Pour batter into the prepared pan and bake for 30-35 minutes, checking with a toothpick for doneness.
  6. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. For the glaze, mix 1 cup powdered sugar with 2-3 tablespoons orange juice until smooth. Adjust for desired consistency.
  8. Drizzle the glaze over the cooled cake and garnish with additional orange zest.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 250IUVitamin C: 30mgCalcium: 20mgIron: 1mg

Notes

For optimal freshness, use freshly squeezed orange juice and zest. Store airtight for up to 2 days at room temperature or 5 days in the refrigerator.

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