Luscious Orange Cake

Orange CakeI eat cakes, the REAL cakes.

I don’t eat them often so when I do…, I like to enjoy the full flavored luscious, moist cake that is worth every single molecule of calories.

Here I am sharing a delicious Orange Cake made with fresh oranges…

When I first made this cake a few years ago, my husband and I finished the whole batch in two days. Not a good idea for preserving my hourglass silhouette. So I decided not to make it again…, until today. I was craving something orange and something cake-y. Dang it!… So good that I find myself reaching out for more every time I entered the kitchen.

The cake recipe came from a cooking forum (Chowhound) that I often visit. I used my own version of sauce (or glaze) this time. I added a little bit of lemon juice and butter in the sauce, and it was just perfect.

It is a lovely cake. I am sure you and your loved ones will be impressed.


Zest your truly lovely orange. Set aside.

Forgot to take a picture but sift flour, baking soda and baking powder together and set that aside as well.


Separate the egg yolks from the whites. Love this little yolk separator of mine…


Beat egg whites until the peak forms. Transfer to another bowl and set aside.


In the same mixing bowl, beat butter and sugar together until fluffy. Add the reserved yolks…


and the sour cream ( I used the light cream to ease my guilt…),


and the zest. Beat until light and fluffy.


Stir in the flour mixture to the mix and return your egg whites to fold in.


Pour the batter in a greased and floured bundt pan and bake at 325˚F for 45-55 minutes.


Voila! You got a cake! Let it cool in the pan for 15 minutes then turn out to a serving platter


Poke holes with a wooden skewer here and there. Use a chopstick or fork if you don’t have any skewers

Time to make the delicious sauce…


Squeeze out the juice from two fresh oranges and a lemon, and mix with powdered sugar in a small sauce pan. Add butter and tiny bit of vanilla extract. Mix well.


Bring to gentle boil and cook for 3-4 minutes. Remove from the heat and let it cool for at least 10 minutes. Your sauce will thicken slightly.


Oh, yes! Drizzle that luscious sauce over your cake. The cake will absorb the syrupy sauce and makes it so moist and irresistible.
I think…, mixing a little bit of lemon to orange juice in the sauce was just perfect to brighten up the flavor of orange. And a tiny bit of butter made it even better.
I hope you can give this cake a try. You won’t go back to the cake mix version, ever.


Life would be less pleasant without the desserts.
Let’s eat dessert first…, only for today.



The Orange Cake

Prep Time: 15 minutes

Cook Time: 50 minutes

Yield: serves 8-10

The Orange Cake


  • 1-3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch salt
  • 1 cup sugar
  • 1 cup (2 sticks) butter at room temperature
  • 3 eggs separated
  • 1 cup sour cream at room temperature
  • zest of 1 orange
  • For the orange sauce:
  • 1-1/2 cup powdered sugar
  • 3/4 cup fresh orange juice (about 2 oranges)
  • 1/4 cup fresh lemon juice (about 1 lemon)
  • 1 tablespoon butter
  • 1/4 teaspoon vanilla extract


  1. Preheat oven to 325ºF
  2. Sift flour, baking powder, baking soda, and salt in a mixing bowl and set aside.
  3. In a electric mixing bowl with a whisk attachment, beat egg whites on high speed until the peak forms. Transfer the fluffy whites into a bowl and set side.
  4. In a same bowl with a paddle attachment, cream butter and sugar until creamy. Add egg yolks, sour cream and orange zest and beat until light and fluffy on medium speed.
  5. Add the flour to the mixture and mix until combined on low speed. Fold in the reserved egg whites to the mixture until just combined.
  6. Pour the batter into a greased and floured bundt pan. Bake for 45-55 minutes until toothpick comes out clean. Let the cake rest in the pan for 15 minutes.
  7. Turn out the cake to a serving platter and poke holes with a wooden skewer. Spoon the orange sauce over the cake when you serve.
  8. To make the sauce, mix all the ingredients in a sauce pan and bring to to gentle boil over medium heat. cook the sauce for 3-4 minutes. Remove from the heat and let it cool for 10 minutes to thicken slightly. Pour the sauce over the cake.

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  1. 1


    Holly, this cake looks fantastic…so moist and inviting..sigh.wish i could have one right now :). You are right, eat the real thing, just dont overeat. I am sure the lemon adds a nice zing to the cake. I love adding lemons, it perks up most things and reduces the heaviness. I have just mastered how to beat stiff peaks, now i need to learn how to cream butter and sugar haha. Noob baker here.

    • 2

      Holly says

      I don’t believe you are a novice baker. I’ve seen your baked goods on your blog and you are doing a great job! Keep up the good work!

  2. 3


    Great looking cake! Gorgeous, actually. The orange sauce takes me back – my mother used to make a spice cake with a real similar sauce to finish it off. Yours looks more flavorful, though. Great recipe – thanks.

  3. 11


    Hi Holly! BEAUTIFUL orange cake! I love citrus (lemon, orange, lime, yuzu, anything citrus) in sweets. I also don’t really eat cake, especially with lots of cream etc, but I do enjoy this kind of fruity, buttery cake. Hmmm my mouth totally water. I need to buy bundt pan. I totally wish I have a slice or two with my tea!

  4. 12

    RainieStorm says

    Hi, After seeing your lovely orange I have decided to try it but somehow my cake does not look as lovely as yours. Before I took out the cake, it was nice and fluffy. After it was taken out from the oven for about 5 mins, it was flatten almost like a pancake. Any advice?

    • 13

      Holly says

      It could be the egg white. Did you whip it well before you add in? Also did you fold in to the flour mixture without deflating it? Sorry to hear that your cake got flattened. That’s real bummer. Hope you can give another shot. It is really great cake. Please let me know if I can be any help. Thanks.

  5. 16

    Julie says

    I just try that orangey cake. It’s soooo goood, and the sauce hmmm.
    Thank you Holly for this d3licious cake.


  6. 18


    Holly’s recipes are AMAZING!!!! Everything comes out perfectly!!!

    This is my Boyfriends favorite cake and I make him one every month. Its absolutely sublime!!!

    This week I made Holly’s Chocolate Sour Cream Bundt cake…HEAVEN!!!!

    You cant go wrong folks x

  7. 19

    Ms. Terry says

    How was it the next day? Can you make this the day before you want to serve it without it going mushy? Would it be best to our the sauce on just before serving? Just don’t want a soggy cake.

    • 20


      Hi Terry

      The cake doesn’t go mushy on the next day, but it really intensify the citrus flavor in the cake. You might like it or might think it is too strong. I personally prefer the glaze before serving since it looks better visually, and I like to slobber my cake in the fresh glaze. This is really a great tasting cake. Thanks.


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