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European · Dessert · 1 h 5 min

Orange Cake

Moist sponge cake made with oil, orange juice and zest, glazed with an orange icing while still warm.

As of: 11 October 2026

Orange Cake

Ingredients

servings

Cake

  • 4eggs
  • 250 gsugar
  • 200 mlneutral oil
  • 200 mlorange juice
  • 2unwaxed oranges, zest finely grated (keep a little zest back for decorating)
  • 300 gplain flour
  • 1 packetbaking powder (15 g)
  • —butter or oil for the tin

Glaze

  • 100 gicing sugar
  • —orange juice (enough to make a thick glaze (2 to 3 tbsp))
Time
20 min active · 1 h 5 min total · + 15 min resting
Difficulty
easy

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Preparation

  1. Grease a cake tin (Bundt, ring or loaf tin) and chill it. Preheat the oven to 180 °C (conventional, top and bottom heat).
  2. Beat the eggs and sugar until thick and creamy, then stir in the oil, orange juice and orange zest.
  3. Mix the flour with the baking powder, stir it in quickly, pour the batter into the tin and bake in the preheated oven for about 45 minutes.
  4. Leave the cake to cool in the tin for 15 minutes, then turn it out onto a wire rack.
  5. Stir the icing sugar with the orange juice until smooth and spread it over the cake; on a warm cake the glaze soaks in slightly, on a cooled cake it stays on the surface. Sprinkle with a little orange zest.

Drink with it

  • Sparkling wine · excellent match

    Moscato d'Asti

    Low alcohol, fine bubbles and grape sweetness freshen the moist oil-based sponge, and the muscat character meets the orange zest.

    Sparkling wine, Champagne, and Prosecco: what's the difference? ↗

  • Sweet wine · excellent match

    Muscatel Spätlese or Orange Muscat

    The orange blossom and citrus aromas of the muscat mirror the glaze and zest, and the acidity keeps the double sweetness in balance.

    Which wine goes with dessert? Comparing sweetness deliberately ↗

  • Fruit liqueur · excellent match

    Orange liqueur (Cointreau or Grand Marnier), a small glass neat or on ice

    The bitter orange in the liqueur doubles the zest in the cake; as a small sip beside a slice, not for the whole plate.

With the same drinks

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    A light, pleasantly tangy buttermilk mousse topped with macerated strawberries and mint.

    To the recipe ↗

  • Pavlova with Fruit

    Crisp meringue with a soft centre, whipped cream and fresh fruit.

    To the recipe ↗

  • Strawberry Rhubarb Pie

    Double-crust pie with a lattice top, in which tart rhubarb and sweet strawberries sit under a gently set egg custard.

    To the recipe ↗

  • Classic German cheesecake (Käsekuchen)

    Creamy quark cheesecake with vanilla on a shortcrust base, baked until the centre is still slightly wobbly.

    To the recipe ↗

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