Print

Orange Syrup Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A tender, exceptionally moist orange cake soaked with fragrant homemade citrus syrup. Fresh orange zest and juice give every slice a bright flavor, while the syrup creates a deliciously glossy, slightly sticky finish.

Ingredients

  • All-purpose flour
  • Baking powder
  • Fine salt
  • Unsalted butter, softened
  • Granulated sugar
  • Large eggs
  • Fresh orange zest
  • Fresh orange juice
  • Whole milk or Greek yogurt
  • Vanilla extract
  • Fresh orange juice, for the syrup
  • Granulated sugar, for the syrup
  • Water, for the syrup
  • Orange zest or strips of orange peel, for the syrup
  • Fresh orange slices, optional for serving
  • Candied orange peel, optional for serving
  • Crème fraîche or Greek yogurt, optional for serving
  • Powdered sugar, optional for serving

Instructions

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch or 9-inch round solid cake pan and line the bottom with parchment paper.
  2. Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
  3. Beat the softened butter and granulated sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the finely grated orange zest and vanilla extract.
  4. Gradually add the dry ingredients, alternating with the fresh orange juice and milk or Greek yogurt. Mix only until incorporated.
  5. Transfer the batter to the prepared pan and smooth the surface. Bake for 35 to 45 minutes, until golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. While the cake bakes, combine the fresh orange juice, granulated sugar, water, and orange zest or peel for the syrup in a small saucepan. Bring to a gentle simmer and cook for 5 to 8 minutes, until the sugar dissolves and the syrup reduces slightly. Remove the orange peel.
  7. Let the baked cake rest in the pan for about 5 minutes. Use a skewer to make small holes evenly across the surface.
  8. Slowly spoon the warm orange syrup over the warm cake, allowing each addition to soak into the crumb before adding more. Distribute the syrup evenly across the center and edges.
  9. Allow the cake to cool completely and absorb the syrup before serving. For the best flavor and texture, let it rest for several hours if possible.
  10. Serve plain or garnish with fresh orange slices, candied orange peel, powdered sugar, crème fraîche, or thick Greek yogurt.

Notes

  • Rub the fresh orange zest into the granulated sugar before creaming it with the butter to release more of the fragrant citrus oils.
  • Add the syrup gradually to prevent the cake from becoming excessively wet or soggy.
  • For an orange-almond variation, replace a portion of the all-purpose flour with almond flour.
  • For additional acidity, replace some of the orange juice in the syrup with fresh lemon juice.
  • Cinnamon, cardamom, or ground ginger can be added to the batter for a warmly spiced variation.
  • A cinnamon stick can be simmered in the syrup and removed before soaking the cake.
  • Blood orange juice can replace regular orange juice in the cake and syrup.
  • A small amount of orange blossom water can be stirred into the finished syrup for a floral citrus flavor.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Individual slices can be frozen for up to 2 months and thawed before serving.

Nutrition

Find it online: https://thefamilycooking.com/orange-syrup-cake/