Dessert: United States – Florida – Florida Orange Cake

Serving Size: 8

Approximate Time

Prep 20 min

Cook 45 min

Additional 1 hr

Total 2 hrs 10 min

Ingredients

- 2 cups (240 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) baking soda
- 1/2 tsp (3 g) fine salt
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (120 ml) vegetable oil
- 3 large eggs, approx. 50 g each (150 g total)
- 1/2 cup (120 ml) freshly squeezed Florida orange juice (from about 2 medium oranges)
- 2 tbsp (6 g) freshly grated Florida orange zest (from about 2 medium oranges)
- 1/2 cup (120 g) sour cream, full fat
- 1 tsp (5 ml) pure vanilla extract
- 1/4 cup (60 ml) milk (whole or 2%)
- For the glaze:
- 1 1/2 cups (180 g) powdered (confectioners') sugar, sifted
- 3 tbsp (45 ml) freshly squeezed Florida orange juice (from about 1 medium orange), plus more if needed
- 1 tsp (2 g) finely grated Florida orange zest (optional)
- 1 tbsp (14 g) unsalted butter, melted (optional, for sheen)
- Optional garnish:
- Thin orange slices or candied orange peel

Instructions

Short Description:
A moist, tender layer cake flavored with fresh Florida orange zest and juice in both the batter and the bright, citrus glaze for a pronounced fresh-orange finish. Ideal for showcasing peak-season Florida oranges.

Regional Notes:
This Florida version uses fresh-squeezed juice and grated zest from Florida oranges in the cake batter and again in the glaze, giving a brighter, more aromatic citrus character than generic orange cakes that rely on extracts or canned juice. The use of sour cream and oil yields a tender, moist crumb suited to the humid Southern climate.

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or a 9-inch (23 cm) bundt pan; line the bottom with parchment if using a round pan.
2. In a medium bowl whisk together the flour, baking powder, baking soda, and salt; set aside.
3. In a large bowl or the bowl of a stand mixer, cream the softened butter and granulated sugar until light and slightly fluffy, about 2–3 minutes. With the mixer running, add the vegetable oil in a steady stream until incorporated.
4. Add the eggs one at a time, beating briefly after each addition. Stir in the vanilla extract, the freshly grated orange zest (2 tbsp / 6 g), and the freshly squeezed orange juice (1/2 cup / 120 ml).
5. In a small bowl whisk the sour cream and milk until smooth. With the mixer on low, add the dry ingredients in three additions, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
6. Scrape the batter into the prepared pan and smooth the top. Tap the pan gently on the counter to remove large air bubbles.
7. Bake in the preheated oven for 35–45 minutes (round pan) or 40–50 minutes (bundt), or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking if your oven has hot spots.
8. Allow the cake to cool in the pan on a wire rack for 10–15 minutes, then invert onto the rack to cool completely, about 1 hour.
9. Meanwhile, make the orange glaze: whisk the sifted powdered sugar with 3 tbsp (45 ml) fresh orange juice until smooth and pourable. If the glaze is too thick, add more orange juice 1 tsp at a time; if too thin, add a little more powdered sugar. Stir in the 1 tsp (2 g) orange zest and the melted butter if using for extra shine.
10. When the cake is completely cool, place it on a serving plate and spoon or pour the glaze over the top, letting it run down the sides. Garnish with thin orange slices or candied peel if desired.
11. Let the glaze set 15–30 minutes before slicing. Store wrapped at room temperature up to 2 days, or refrigerate up to 5 days; bring to room temperature before serving for best flavor.