Description
Whip up a tender Juicy Orange Breakfast Cake with a sunny citrus glaze. A simple, personal recipe for a delightful morning treat.
Ingredients
Scale
- Cake Base:
- 2 cups (240g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk, room temperature
- Flavor Boosters:
- 2 tablespoons orange zest (from 2 medium oranges)
- Orange Syrup & Glaze:
- ¼ cup (60ml) fresh orange juice (for glaze)
- 1 ½ cups (180g) powdered sugar
- Optional Extras:
- Fresh berries for serving
- A dollop of Greek yogurt
Instructions
- Prep Your Pan & Oven:: First things first, get that oven preheating to 350°F (175°C). Then, grab a 9-inch round cake pan or an 8×8 inch square pan. I usually just grease and flour it; parchment paper on the bottom is a good idea if you’re worried about sticking, which I often am after one too many stuck cakes. This step is where I always double-check my oven temp, because a wonky oven can mess up everything, honestly.
- Whisk Dry Ingredients:: In a big bowl, whisk together your flour, granulated sugar, baking powder, baking soda, and salt. Give it a good whisk, making sure there are no lumps. This aerates the flour and helps distribute the leaveners evenly, which means a more uniform rise for your Juicy Orange Breakfast Cake. I used to just dump everything in, but trust me, this little extra step makes a big difference in the final texture.
- Combine Wet Ingredients:: In a separate, medium-sized bowl, whisk together your melted butter, eggs, buttermilk, and that gorgeous orange zest. I love how the kitchen starts to smell so bright and citrusy at this point – it’s such a lovely aroma! Make sure everything is well combined and smooth. This is where the magic really starts to happen for the flavor of our orange cake, so give it a good mix.
- Marry Wet and Dry:: Now for the fun part: pour the wet ingredients into the dry ingredients. Mix them gently with a spatula until just combined. Overmixing is the enemy here, folks! It develops the gluten too much, leading to a tough cake, and we want a tender, fluffy Juicy Orange Breakfast Cake. A few lumps are totally fine, actually preferred. Don’t fuss too much, just get it mixed.
- Bake the Juicy Orange Breakfast Cake:: Pour your batter into the prepared pan and smooth the top. Pop it into your preheated oven. Bake for about 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is a little different, so keep an eye on it. My oven tends to run hot, so I usually start checking around the 28-minute mark. The edges should be golden, and it’ll smell divine!
- Cool and Glaze:: Once baked, let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. While it’s cooling, whisk together the powdered sugar and orange juice for your glaze. Once the cake is cool, drizzle that sunny glaze all over the top. The glaze sets up nicely, giving your Juicy Orange Breakfast Cake that extra pop of citrus and sweetness. Honestly, this is my favorite part!