Iced Orange Cake


I love everything and anything that is citrus be it orange, lime, lemon, key like..and what better way than to have an orange flavored cake? Citrus flavors give me a kick and work for me the same way coffee does for a lazy or an overslept person. Just thinking about enjoying a citrusy dessert uplifts my mood. The best part? You do not have to wait for the sweltering summers to enjoy these fruits, they are available all year round!

The recipe for this incredibly lovely and tasty Orange Cake is from Rachel Allen's TV show Bake! aired on TLC. The sugar used in this recipe is a combination of caster and icing sugar. It is this icing sugar that gives this cake a lovely crust.

This Orange Cake is topped with a citrusy and tangy icing that is drizzled over the cake. When the icing sets, it gets slightly crunchy and makes itself taste even better.

For the Cake
100 grams / 3.5 ounces unsalted butter
2 eggs at room temperature
grated zest of 1 orange
100 grams / 3.5 ounces caster sugar
100 grams / 3.5 ounces icing sugar
125 grams / 4.5 ounces all purpose or plain flour
1 teaspoon baking powder

For the Icing
40 grams / 1.5 ounces icing sugar sifted
orange juice as required

Preheat the oven to 175 degrees C. Grease an eight inch round cake pan.

Sieve the flour and baking powder together and whisk to combine. Melt the butter and let it cool.

Meanwhile, in a stand mixer with the whisk attachment and on medium speed, mix eggs with the orange zest.

Add both the sugars and whisk for about 5 minutes till fluffy.

Switch over to the paddle attachment and on low speed or with your hands using a spatula, fold in the cooled butter. Fold in the flour.

Pour the batter in the greased pan and bake in the preheated oven for about 30 to 35 minutes or until a cake tester comes out with a few dry crumbs clinging to it.

Keep the pan on the wire rack to cool. After 10 minutes remove the cake from the pan and keep on the wire rack to cool completely.

For the Icing, tip in the icing sugar in a bowl. Add few drops of orange juice at a time and mix until the icing forms a thick drizzling consistency. Pour over the cake as you wish.

Happy Baking!!!


  1. love it! never tried with oranges but this is definitely next on my list

    1. I would love to know how it turned out for you.

    2. I have made it twice. Both times same problem. It gets too brown on the surface and dry. My oven is very even and I never get this problem with other cakes. I have tried 170, but same problem. Any suggestion?

    3. I'm sorry to hear that it didn't turn out how you expected...the only reason that comes to my mind is that you're over baking the cake which makes it dry and too brown. Every cake is different and so is the time it needs to bake. Try reducing the baking time by a couple of mins and it should be fine :)

  2. could you tell me what can i use instead of eggs?

    1. You can try this substitute: (1 tbsp apple cider vinegar + 1 tsp baking soda) for 1 egg. Let me tell you, I haven't used this in this recipe so I cannot vouch for it. If you try, do let me know how it turned out.

  3. Turned out excellent, made it plain (without citrus) and made Raspberry icing to top. Delicious! Thanks


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