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Orange Glaze Cake

Total Time

Prep: 25 min. Bake: 45 min. + cooling


12 servings

Mom loved to bake—from the time I can remember, every Saturday she was in the kitchen creating another wonderful cake or pie. This tender orange cake bakes up deep golden brown and is a favorite of mine, my friends and my family. To make it even more special, serve slices with ice cream or a drizzle of Curacao. —Patricia Wright, Stratford, New Jersey


  • 1 cup butter, softened
  • 2 cups sugar
  • 2 tablespoons grated orange zest
  • 6 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 3/4 cup 2% milk
  • 3 teaspoons baking powder
  • 1/8 teaspoon salt
  • GLAZE:
  • 1/3 cup confectioners' sugar
  • 1/4 cup butter, melted
  • 1/4 cup orange juice
  • Chopped candied orange peel, additional powdered sugar


  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  2. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled).
  3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes.
  4. Poke holes in warm cake using a fork or wooden skewer. Mix confectioners' sugar, melted butter and orange juice; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. Serve with candied orange peel and additional confectioners' sugar.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

Nutrition Facts

1 slice: 474 calories, 22g fat (13g saturated fat), 145mg cholesterol, 341mg sodium, 63g carbohydrate (38g sugars, 1g fiber), 7g protein.

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