BOLD orange flavor in this EASY, 100% scratch poke cake!! Orange juice, orange extract, and orange zest make this cake the BEST way to get your Vitamin C!!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Cakes & Cupcakes
Cuisine: American
Keyword: orange cake, orange desserts, orange glaze, orange glaze for cake, orange juice cake, orange poke cake
Servings: 9
Calories: 478kcal
Author: Averie Sunshine
Ingredients
Orange Cake
1 ¼cupsall-purpose flour
¾cupgranulated sugar
2teaspoonsbaking powder
½teaspoonsalt
1tablespoonorange zest
1large egg
½cupbuttermilk
⅓cupsour creamlite is okay or plain Greek yogurt
¼cuporange juice
¼cupcanola or vegetable oil
2teaspoonsorange extractvanilla extract may be substituted
Honey-Orange Glaze
¼cuporange juice
3tablespoonshoney
1tablespoonunsalted butter
about 2 to 2 1/2 cups confectioners' sugaror as necessary for consistency
1 to 3teaspoonsorange zestor to taste
Instructions
Make the Cake:
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
To a large bowl, add the flour, granulated sugar, baking powder, salt, and whisk to combine.
Whisk in the orange zest; set aside.
To a separate medium bowl, add the egg, buttermilk, sour cream, orange juice, oil, orange extract, and whisk to combine.
Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
Turn batter out into prepared pan and bake for about 27 to 30 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
Using a fork, stab the cake about 50 times, making small holes all over the cake.
Place pan on a wire rack and allow cake to cool. While cake cools, make the glaze.
Make the Glaze:
To a medium microwave-safe bowl, add the orange juice, honey, butter, and heat for about 1 minute, or until butter has melted and mixture is just beginning to show signs of boiling.
Add the confectioners' sugar and whisk until smooth. If necessary, add additional sugar to reach desired glaze consistency; glaze should be easily pourable.
Slowly and evenly pour glaze over cake (cake doesn’t have to be fully cooled), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place. Glaze will soak into the holes as time passes.
Evenly sprinkle with the orange zest and allow cake to cool in pan uncovered for at least 1 hour (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up, although this is a soft glaze that doesn't ever fully harden because of the honey.
Notes
Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.