Best Moist Orange Cake Recipe
This scrumptious old-fashioned buttery orange cake recipe is bursting with flavor and moistness that the whole family will love. One of my family's favorite cake desserts made with orange curd, this orange cake is simple to make and features a wonderful tasty warm orange glaze that smoothers the cake. Sooo Yummy!!!
Ingredients
FOR THE ORANGE CURD
- 240 grams orange juice 1 cup freshly squezzed naval orange, about 2-3 oranges
- 2 tablespoons orange zest from squezzed oranges
- 113 grams salted butter 1 stick or 1/2 cup or 8 tablespoons room temperature
- 150 gram granulated sugar 3/4 cup
- 100 grams whole eggs 2 large eggs
- 36 grams egg yolks from 2 eggs
FOR THE ORANGE CAKE
- 220 grams all purpose flour 2 cups
- 150 grams eggs 3 large eggs
- 8 grams baking powder 2 teaspoons
- 150 grams sugar 1 1/2 cups
- 2.5 grams vanilla extract 1/2 teaspoon optional
- 150 grams salted butter 2/3 cup room temperature
- 125 grams orange curd 1/2 cup
FOR THE ORANGE GLAZE SAUCE
- 60 grams salted butter 1/4 cup
- 120 grams orange juice 1/2 cup
- 150 grams sugar 3/4 cup
Instructions
MAKE THE ORANGE CURD
- Start by zesting the oranges and keep the orange zest on the side.
- Squeeze the oranges until you have 1 cup or 240 grams.
- Add water to a double boiler and bring it to a simmer.
- Place the double boiler’s second pot on top and add the orange juice, zest, and eggs and cook stirring using a whisk consistently in a circular motion to prevent the eggs from developing lumps for about five minutes or until the egg mixture reaches above 160°F (71°C)
- Add the butter and cook for about 10-15 minutes stirring consantly until the mixture is thick similar to a pudding consistency. Don’t allow the curd to come to a boil.
- To check if your orange curd is ready, dip a spoon into the the curd, it should completely coat the spoon.
- Once the curd is ready, transfer it into a bowl or mason jar and refrigerate. Make sure to cover it with a lid or plastic wrap.
MAKE THE ORANGE CAKE
- Preheat the oven to 175°C (350°C) and grease an 8 inch round bundt cake pan.
- Combine the flour and baking powder into a bowl and whisk together. Set aside.
- In another bowl, add the butter and sugar and beat using a handmixer until smooth, fluffy and creamy for about 3 minutes. If your using a stand mixer, use the paddle attachment and follow the same steps.
- Add 1/2 cup of the orange curd and continue to beat until well combined about 45 seconds, then one at a time add the whole eggs followed by the egg yolks beating inbetween each addition for about 60 seconds.
- Combine the flour with the mixture and mix until the batter is smooth about 2-3 minutes.
- Deposit the batter into the cake pan.
- Place into preheated oven and bake for 45-50 minutes or until the internal temperature of the reached above 96°C (205°F) Alternatively you can insert a toothpick into the center, the cake is baked if the toothpick is comes out clean.
- Remove the cake from the oven and allow to cool in the pan for 10 minutes, before removing it onto a slight deep serving plate.
- In the meantime, prepare the orange glaze sauce: Add the sugar, orange juice and butter into a small pot and cook on medium heat until the sugar has dissolved stirring constantly, about 6-8 minutes.
- Remove the glaze from the heat and pour over the warm orange cake.
- Serve slices of orange cake with a spread of the remaing curd.
- Enjoy!
