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A sweet, light, orange cake with real orange zest and a perfect glaze icing.


  • 2 ¼ cup flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp salt
  • 1 ½ cups sugar
  • ½ cup butter or shortening
  • 2 eggs
  • Zest from 1 orange
  • ½ cup orange juice
  • ½ cup water


  • 2 Cups Icing Sugar
  • 2 Tbsp Orange Juice
  • 2 Tbsp Milk
  • 1 tsp Vanilla
  • Zest from 1 orange


Preheat your oven to 350 degrees F. and grease a 9” x 13” standard cake pan .

Zest two organic oranges, divide zest in half with the zest of one orange for the cake and the zest of the other for the icing.

Juice both oranges and set aside.

Mix together flour, baking powder, baking soda, and salt in a large bowl until blended.

In your mixing bowl, cream together butter, sugar and eggs and beat until fluffy.

Add your fresh squeezed orange juice, water and orange zest.

Once wet ingredients are blended, slowly add the blended dry ingredients.

Blend wet and dry together until all batter is evenly moist and fully blended. Don’t over beat.

Fill greased cake pan, and use a spatula to smooth batter to an even depth.

Bake for 30-35 min.

Cake is baked when a toothpick inserted near center comes out clean.

Making the icing:

Add all icing ingredients to a medium mixing bowl.

Blend until icing is semi-thick, similar to pudding.

When cake is cool, pour icing on top and spread it out over the cake.

Cut and serve immediately, or let the icing harden before serving.


Do not glaze cake until it is completely cooled, if icing is applied while the cake is still warm the icing will melt and puddle off the cake onto the platter.

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