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Rotina Diária

Cakes

Orange Cake with Orange Syrup

This fragrant orange cake is made with fresh zest and juice, then topped with orange syrup that soaks into every slice.

  • Total time 1 h 13 min
  • Prep time 20 min
  • Oven time 43 min
  • Rest or chill time 10 min
  • Temperature 355 °F (180 °C)
  • Makes Makes 10 slices; 8.5-inch tube pan
  • Difficulty Easy

The fragrant aroma of orange cake comes mainly from the zest, where the fruit's aromatic oils are found. The juice adds acidity and moisture. Grate only the orange part of the peel; the white pith just underneath is bitter.

The simple syrup is made by simmering juice and sugar for a few minutes, then pouring it over the cake while it's still hot. A warm cake soaks it up like a sponge.

Ingredients

Amounts for 10 servings (Makes 10 slices; 8.5-inch tube pan).

Batter

Syrup

For the pan

Equipment

  • Citrus juicer
  • Grater
  • Blender
  • Large bowl
  • Tube pan
  • Pot

Instructions

  1. Step 1 Prepare the pan and oven

    Preheat the oven to 350°F. Grease the pan with butter and dust with all-purpose flour, tapping out the excess.

    • 1 tablespoon butter for greasing
    • 1 tablespoon all-purpose flour for dusting

  2. Step 2 Zest and juice the oranges

    Wash the oranges well before zesting. Use a fine grater to zest only the colored part of the peel, turning the orange as you go. Then juice the oranges and set aside the juice for the batter and the syrup separately.

    • 1 tablespoon orange zest
    • 1 cup orange juice
    • 1/2 cup orange juice

  3. Step 3 Blend the wet ingredients

    In a blender, blend the eggs, orange juice for the batter, oil, sugar, and zest for 2 minutes.

    • 3 eggs
    • 1 cup orange juice
    • 1/2 cup oil
    • 1 1/2 cups sugar
    • 1 tablespoon orange zest

    About 2 min

  4. Step 4 Mix in the flour and baking powder

    Pour the mixture into a bowl and gradually add the flour, stirring until smooth. Gently fold in the baking powder.

    • 2 cups all-purpose flour
    • 1 tablespoon baking powder

  5. Step 5 Bake

    Pour the batter into the pan and bake for about 40 minutes, until golden and a toothpick comes out clean.

    About 40 min

  6. Step 6 Simmer the syrup

    While the cake bakes, heat the orange juice for the syrup with the sugar. Once it boils, cook for 3 minutes, then turn off the heat. The syrup should thicken slightly.

    • 1/2 cup orange juice
    • 1/2 cup sugar

    About 3 min

  7. Step 7 Pour syrup over the cake

    Let the cake rest for 10 minutes, then turn it out while still warm onto a deep plate. Slowly pour the syrup over it, letting it soak in.

    About 10 min

Tips for success

  • Valencia and navel oranges are especially juicy. Avoid sweet oranges, which can make the cake bland and not tangy enough.
  • Add the zest of 1 Meyer lemon along with the orange zest for a fresher aroma.
  • For icing instead of syrup, mix 1 cup powdered sugar with 2 tablespoons orange juice and spread over the cooled cake.

Substitutions

Orange juice for the batter
Use the same amount of tangerine juice.
Oil
Melted butter, cooled until warm, in the same amount.

How to store

Keeps covered at room temperature for 3 days or in the refrigerator for 5 days. The syrup keeps the cake moist, so don't leave it uncovered.

Allergens

Contains: gluten, Dairy, Eggs.

Packaged ingredients may contain traces of other allergens. Always check the labels of the brands you use.

Published October 13, 2026. US measurements: 1 cup = 240 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL; 1 oz = 28 g.