Q: Can I use bottled orange juice instead of fresh?

A: Fresh is best for flavour, but bottled can be used in a pinch — just avoid juice with added sugar.

Q: Can I make this cake ahead of time?

A: Yes, it keeps well for 2–3 days and the flavour deepens as it sits.

Q: Can I use oil instead of butter?

A: You can substitute 1/2 cup of neutral oil for butter, though the flavour will be slightly different.

Q: What’s the best pan to use?

A: An 8-inch round or square pan works great. You can also double the recipe for a sheet cake.

Q: Can I freeze this cake?

A: Yes, wrap it tightly (unglazed) and freeze for up to 2 months. Glaze after thawing.

Bolo de laranja úmido e picante com cobertura cítrica fresca

Moist and Zesty Orange Cake with Fresh Citrus Glaze

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

15 minutes

Cook Time

35 minutes

Calories

290

This bright and fluffy orange cake is your ticket to citrus paradise. With every bite, it delivers a perfect harmony of sweet, tangy, and buttery richness, thanks to the combination of fresh orange juice, zest, and creamy yogurt. Unlike dense butter cakes, this version stays incredibly moist and light, making it ideal for warm-weather gatherings, brunch tables, or just as a feel-good bake when you’re craving something fruity.

What sets this orange cake apart is its simplicity. It uses everyday ingredients, doesn’t require any fancy equipment, and is practically foolproof. The real star is the glaze: a quick orange-juice drizzle that soaks into the top and adds a fresh burst of citrus without overpowering the cake’s gentle flavour. You can serve it plain, topped with berries, or even with a dollop of whipped cream. It’s elegant enough for guests but easy enough to bake on a quiet afternoon — a true kitchen classic in the making.

Image of Moist and Zesty Orange Cake with Fresh Citrus Glaze

Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup plain Greek yogurt (or sour cream)
1/4 cup fresh orange juice
1 tbsp orange zest (from about 1 large orange)
1 tsp vanilla extract

For the Orange Glaze

1/2 cup powdered sugar
1–2 tbsp fresh orange juice
1/2 tsp orange zest (optional for extra zing)

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Directions

Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In another bowl, cream butter and sugar together until light and fluffy.
Beat in the eggs one at a time. Add yogurt, orange juice, zest, and vanilla. Mix until smooth.
Gradually add the dry ingredients, mixing just until combined. Don’t overmix.
Pour batter into prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the centre comes out clean.
Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
For glaze: Mix powdered sugar with orange juice (and zest if using) until smooth and pourable.
Drizzle glaze over cooled cake. Let set before slicing.

Nutrition

Serving Size: 1
per serving: Calories; 290

Amount/Serving % Daily Value

Fat: 14 grams; 18%
Saturated Fat: 8 grams; 40%
Cholesterol: 70 milligrams; 23%
Sodium: 160 milligrams; 7%
Carbs: 38 grams; 14%
Protein: 4 grams
Sugar: 24 grams
Fiber: 1 grams

10 dicas para cozinhar este prato

Use suco de laranja fresco e raspas – o suco engarrafado não tem o mesmo sabor.
Não misture demais a massa para manter o bolo leve e fofo.
Meça a farinha corretamente usando o método de colher e nível.
O iogurte grego acrescenta riqueza e umidade – não substitua por iogurte com baixo teor de gordura.
Deixe os ingredientes atingirem a temperatura ambiente antes de misturar.
Use uma forma de metal de cor clara para assar uniformemente.
Verifique o cozimento com um palito – ele deve sair limpo.
Não pule a cobertura – ela realça lindamente o sabor cítrico.
Guarde as sobras cobertas em temperatura ambiente por até 2 dias ou leve à geladeira por 5.
Adicione pistache picado ou sementes de papoula para dar um toque especial.

Sirva com sugestões

Com chá quente ou infusão de ervas cítricas
Coberto com chantilly ou mascarpone
Decorado com rodelas de laranja fresca ou frutas vermelhas
Acompanhado com um sorvete de frutas cítricas
Servido quente com um fiozinho de mel

Perguntas frequentes

P: Posso usar suco de laranja engarrafado em vez de suco fresco?
R: Fresco é melhor para dar sabor, mas engarrafado pode ser usado com facilidade - apenas evite suco com adição de açúcar.

P: Posso fazer este bolo com antecedência?
R: Sim, mantém-se bem por 2–3 dias e o sabor se aprofunda à medida que assenta.

P: Posso usar óleo em vez de manteiga?
R: Você pode substituir a manteiga por 1/2 xícara de óleo neutro, embora o sabor seja um pouco diferente.

P: Qual é a melhor panela para usar?
R: Uma forma redonda ou quadrada de 20 cm funciona muito bem. Você também pode dobrar a receita de um bolo.

P: Posso congelar este bolo?
R: Sim, embrulhe bem (sem esmalte) e congele por até 2 meses. Esmalte após descongelar.

Chef's Recommendation

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