Baked from Scratch

OMG! This cake is oozing with citrus flavor! Made completely from scratch, there are enough orange flavors in this beauty to meet your daily-recommended allowance of Vitamin C.

Orange juice. Pure orange extract. Orange zest. If you’re not already in love with oranges, you will be after you make this refreshing spring treat.

I have been waiting for the weather to cool down enough to turn on the oven, so when So. Cal received a sudden shift in temperature; I just had to make this delicious burst of zing.

Let me tell you, it turned out to be the best decision ever. This cake was so good that my babies finished it before the night was over.

What You’ll Need


1-1/4 cups all-purpose flour

3/4 cup granulated sugar

2 tsp. baking powder

1/2 tsp. salt

1 Tbsp. orange zest

1 large egg

1/2 cup buttermilk

1/3 cup sour cream (no low-fat – it really makes a difference in taste)

1/4 cup orange juice

1/4 cup vegetable oil

2 tsp. orange extract

Orange Glaze

1/4 cup orange juice

2-1/2 cups confectioners sugar

2 tsp. pure orange extract

To Make Cake

Preheat oven to 350F. Line your cake pan with foil and spray foil with cooking spray.

In a large bowl, combine flour, granulated sugar, baking powder, salt, and whisk until combined.

Whisk in orange zest.

In a separate medium bowl, add egg, buttermilk, sour cream, orange juice, oil, and orange extract. Whisk until fully combined.

Add your wet ingredients to your dry ingredients and mix lightly until combined. You will still have small lumps, but that’s okay. Don’t try to smooth out your batter to get rid of lumps. You don’t want to over mix.

Pour your batter into prepared cake pan and place in oven for about 30 minutes or until toothpick comes out clean when inserted in middle. Crumbs are okay. Batter is not.

Once cake is finished, place the cake pan on a wire rack to cool.

Orange Glaze

In a small bowl, combine confectioners sugar, orange extract, and orange juice. Stir until combined. If it is too sugary, you might want to add more orange juice.

When cake is cooled, pour glaze over cake and spread evenly with a spatula.

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