Best Glazed Orange Cake Recipes

ORANGE GLAZED BUNDT CAKE

Steps:

• In a bowl, cream butter and sugar until fluffy; beat in the eggs, orange zest and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk. , Pour into a greased and floured 6-cup fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.

LEMON-AND-ORANGE-GLAZED POUND CAKE

Steps:

• MAKE THE GLAZE: Preheat the oven to 300°. Generously butter and flour a standard 12-cup, 10-inch Bundt pan, preferably nonstick. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the sugar and salt at medium speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well between additions. At low speed, beat in the flour and cream in 3 alternating batches, scraping down the side of the bowl once or twice. Beat in the vanilla and the lemon zest, lemon juice, orange zest and orange juice. Scrape the batter into the prepared pan and bake for about 1 hour and 45 minutes, until the top is golden and lightly cracked and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool in the pan on a rack for 15 minutes, then turn the cake out onto the rack and let it cool completely. In a medium bowl, whisk all of the ingredients together until smooth. Using a skewer, poke deep holes all over the top of the cake. Brush the glaze all over the cake in several layers until thickly glazed. Drizzle any remaining glaze on top and let it set before serving. Make Ahead The cake can be kept in an airtight container at room temperature for up to 3 days. Suggested Pairing Dry sparkling wines go well with citrusy desserts like this pound cake, because they intensify the vibrant flavors of the dish. Thibaut-Janisson winery in Virginia is a collaboration between two expert sparkling wine makers (one of whom continues to produce Champagne in France). Thibaut-Janisson creates one of the best wines in the state: the pretty, lemony NV Blanc de Chardonnay.

LEMON-AND-ORANGE-GLAZED POUND CAKE

Steps:

• Preheat the oven to 300°. Generously butter and flour a standard 12-cup, 10-inch Bundt pan, preferably nonstick.
• In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the sugar and salt at medium speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well between additions. At low speed, beat in the flour and cream in 3 alternating batches, scraping down the side of the bowl once or twice. Beat in the vanilla and the lemon zest, lemon juice, orange zest and orange juice.
• Scrape the batter into the prepared pan and bake for about 1 hour and 45 minutes, until the top is golden and lightly cracked and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool in the pan on a rack for 15 minutes, then turn the cake out onto the rack and let it cool completely.
• In a medium bowl, whisk all of the ingredients together until smooth. Using a skewer, poke deep holes all over the top of the cake. Brush the glaze all over the cake in several layers until thickly glazed. Drizzle any remaining glaze on top and let it set before serving.

ORANGE-CRANBERRY GLAZED CAKE

Steps:

• Heat oven to 350 degrees. Grease a Bundt pan or ring mold with a little of the butter and flour.
• Sift together flour, baking powder, baking soda and salt.
• Using a stand mixer, beat together butter and sugar until well blended. Add the 3 whole eggs, the yolk and half the egg white. (Reserve the rest of the white for the glaze.)
• Zest the oranges, then juice them, adding both the zest and 3/4 cup/177 milliliters juice to the batter and mix to incorporate. (Reserve remaining juice for the glaze.)
• Add flour mixture to the mixer and beat until well combined. Stir in 1 cup/128 grams dried cranberries. Pour batter into the cake pan, shaking the pan so the batter firmly settles and there are no air bubbles. Bake for 45 minutes or until a toothpick inserted comes out clean.
• While the cake is baking, prepare the glaze: Mix the remaining half an egg white with lemon juice and 1/4 cup/59 milliliters orange juice. Gradually beat in 3 cups/340 grams confectioners' sugar, mixing until all the lumps have disappeared and the glaze is thick and smooth, adding more sugar if needed.
• Let cake cool in the pan for 15 minutes. Insert a knife between the cake and the pan to loosen it, put a rack on top of the pan, and flip the cake onto the rack. Set the rack on top of a plate, then spoon on the glaze when the cake is still warm, scooping up any glaze that drips onto the plate and using it to reglaze the cake. Transfer to a serving plate and decorate with remaining cranberries before the glaze sets.

ORANGE-GLAZED SPONGE CAKE

Steps:

• In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and beat until thick and lemon-colored. Blend in orange juice and zest. Sift together flour and salt; add to batter. Beat until smooth. In another bowl, beat egg whites until soft peaks form. While beating, add the remaining sugar, 1 tablespoons at a time. Beat until stiff. Fold 1/4 of the egg whites into the batter; then fold in remaining whites. Spoon into an ungreased 10-in. tube pan, smoothing top. Bake at 350° for 40 minutes or until tester inserted in the center of the cake comes out clean. Invert pan over a narrow-neck bottle to cool. , Meanwhile, for glaze, combine water, chopped orange and sugar in a small saucepan. Bring to a boil. Cook until very thick and almost all the water has evaporated. Remove from the heat and blend in confectioners' sugar and butter. Run a knife between the pan and cake. Turn out onto a platter. Spread warm glaze over the top and sides of cake.

GLAZED APRICOT,ORANGE,LEMON BUNDT CAKE

Steps:

• Grease and flour a 10" Tube Pan.
• Preheat oven to 325 degrees.
• Combine cake mix, lemon flavoring, orange concentrate, sugar, nectar, oil in a large bowl. Use a beater, mix at medium speed for about 2 minutes.
• 4. Add 4 eggs one at a time and beating after each.
• 5. Pour carfully into the greased,floured tubed pan.
• 6. Bake for one hour or until cake springs back when lightly touched.
• 7. Remove cake from oven; let cool. Then flip over from tube pan, invert and place on dish. Store in cake pan.
• Glaze: Blend about 2 cups powdered sugar, 1/2 tsp lemon juice, and 1 tablespoon frozen orange concentrate. Mix well and drizzle over cake and sides. Cake freezes well and remains moist.

CRANBERRY-GLAZED ORANGE LAYER CAKE

Steps:

• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar; beat until light and fluffy, occasionally scraping down sides of bowl. Add egg yolks 1 at a time, beating well after each addition. Beat in orange peel, vanilla extract and orange extract. Whisk milk and yogurt in small bowl to blend. Add dry ingredients to yolk mixture in 3 additions alternately with milk mixture in 2 additions, beating well after each addition.
• Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Divide batter between pans. Smooth tops.
• Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.)
• Place 1 cake layer, flat side up, on platter. Spread top of cake with 3/4 cup Creamy Brown Sugar Frosting. Spread 1 cup Cranberry Glaze over frosting, leaving 1/2-inch border all around cake. Top with second cake layer, flat side down; press slightly to adhere. Spread 2 cups frosting over sides of cake. Spoon remaining frosting into pastry bag fitted with medium-size star tip. Pipe decorative border around top edge of cake. Refrigerate until frosting is firm, about 1 hour. Spread remaining Cranberry Glaze over top center of cake. Chill until glaze is set. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)

ORANGE GLAZED COFFEE CAKE

Steps:

• 1. In large bowl dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes. Stir the next 7 ingredients into the yeast mixture. --- Using a heavy-duty mixer with paddle and set on low speed, beat 2 cups of the flour into the yeast mixture until a wet dough forms. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough forms.
• 2. Place dough on a lightly floured surface and knead until smooth and elastic- about 5 to 10 minute, adding more flour as needed to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.
• 3. Grease a 10-inch springform pan. Punch down the dough. Place on the floured surface again and knead for 1 to 2 minutes. Divide dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together.
• 4. Coil braided dough in the pan; tuck ends under. Cover loosely with the damp cloth and let rise for 30 minutes ,but not doubled. Preheat oven to 425^.Brush the dough with the glaze of beaten egg. Bake until cake is golden brown , about 25-30 minutes. Turn the cake out onto a wire rack to cool slightly.
• 5. Combine the icing ingredients together until smooth. Spread over warm cake. Serve warm of cold..Delicious.

ORANGE GLAZED UKRANIAN POPPY SEED BUNDT CAKE

Steps:

• Directions Preheat oven to 350°F (175°C). Butter a 10 inch tube or bundt pan. CAKE: Cream the butter and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each. Sift together the dry ingredients in a separate bowl. Add the dry ingredients to the butter/egg mixture alternately with the poppy seeds and milk; beginning and ending with the dry mixture. Stir batter just enough to blend thoroughly, adding the vanilla, lemon juice and lemon rind at the end. Spread the batter into the prepared pan, and bake for about 40 minutes, or until a toothpick inserted in the cake comes out clean. Cool for 10 minutes, then invert onto a pretty cake platter. Allow to cool completely before adding the orange glaze and/or slicing. ORANGE GLAZE: Combine the ingredients in a small saucepan and bring to a boil. Lower heat and simmer uncovered for about 3 minutes. Pour the hot glaze onto the cooled cake. Let stand at least 10 minutes before slicing.

ORANGE-GLAZED CAKE

Steps:

• Grease and lightly flour a 10-in. fluted tube pan; set aside., Finely grate the peel from the oranges; set aside. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in reserved orange peel. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition., In another large bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pan. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, squeeze juice from the oranges and lemon. In a small saucepan, combine the juices with the remaining sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until mixture is reduced by half. Remove from the heat., Cool cake for 10 minutes before inverting onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Brush warm cake with glaze.

GLAZED ORANGE BAVARIAN CAKE

Steps:

• Glaze the orange slices:.
• Bring the sugar and water to a boil in a large pot.
• Add orange slices, lower the heat and simmer for 2.5 hours.
• Remove from heat.
• Let cool in syrup overnight.
• Make the Cake:.
• Preheat overn to 350 degrees.
• Butter and flour a 10-inch springform pan.
• Beat the eggs and sugar with an electric mixer for 10 minutes, until very thick and pale.
• Gradually fold in the flour.
• Fold 1/4 of the batter into the melted butter, then fold the butter mixture into the remaining batter.
• Spoon the batter evenly into the prepared cake pan.
• Bake in the center of the oven for about 35 minutes, until a cake tester inserted in the center of the cake comes out clean.
• Cool on a wire rack.
• Run a knife around teh edge of the pan to release the cake.
• Remove the sides and the bottom of the pan.
• Trim any crips edges and slice the cake horzontally into 3 thin layers.
• Orange Bavarian Cream:.
• In a medium saucepan, heat the milk to simmering.
• In a bowl, beat the yolks with 9 tablespoons of the sugar until well combined.
• Gradually beat in the hot milk.
• Stir in the softened gelatin.
• Retrun the mixture to the saucepan and cook over low heat, stirring constantly with a wooden sppon for about 10 minutes, until the mixture thickens enough to coat the back of a spoon, (Do not let boil or the eggs will curdle.).
• Stir in the vanilla and Cointreau.
• Place the saucepan over a bowl of rice and stir until the mixture of mounds.
• In a bowl, softly whip the cream with the remaining tbsp of sugar.
• Carefully fold it into the chillled Bavarian mixture.
• Assemble:.
• Line a 10" springform pan with plastic wrap, leaving a 5" overhang all around.
• Drain the orange slices and reserve the syrup.
• Choose the largest slices and place them in a decorative pattern on the bottom and sides of the pan.
• Finely chop the remaining oranges and fold into the Bavarian Cream.
• Spoon 1/3 of the Bavarian Cream over the oranges.
• Place 1 layer of the cake over the cream and brush with some of the reserved syrup.
• Repeat twice wtih the remaining cream and layers.
• Cover with plastic wrap.
• Place a 9" cake pan on top of the cake and put a 2 lb. weight in the center of the pan.
• Refrigerate for at least 4 hours.
• To Serve:.
• Remove the weighted pan and plastic wrap.
• Invert the cake onto a serving platter.
• Remove the sides and bottom of the pan and peel off the plastic wrap.
• Slice with a very sharp knife.

GLAZED CHOCOLATE-ORANGE CAKE

Steps:

• Prepare cake batter and bake as directed on package for 12-cup fluted tube or 10-inch tube pan. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; carefully pour over cake. Refrigerate 3 hours. Meanwhile, grate peel from orange, then cut orange into sections (see Tip); refrigerate until ready to use.
• Loosen cake from sides of pan with knife. Invert cake onto plate; gently remove pan. Microwave 2 cups COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Drizzle over cake. Sprinkle with orange zest. Top with remaining COOL WHIP and orange sections just before serving.

HONEY GLAZED ORANGE BUNDT CAKE

Steps:

• 1. In a large bowl blend cake mix, sugar, orange peel, nutmeg, water, 1/4 c frozen orange juice, cream cheese, and eggs. Beat for two minutes at the highest speed.
• 2. Pour batter into a greased and floured (12 cup) Bundt pan.
• 3. Bake at 350 degrees for 45-50 minutes or until cake tests done.
• 4. While the cake is baking prepare glaze/topping. In a saucepan add sugar, honey, water, and orange juice. Boil for 2 minutes. Let cool until the cake is done.
• 5. When the cake is removed from the oven, pour the cooled glaze over the cake. Let cake cool in the pan for 30 minutes.
• 6. When cool turn the cake onto a serving plate.

GLAZED ORANGE-FLOWER MADELEINE CAKE

Steps:

• Preheat the oven to 350 degrees. Butter an 8-inch cake pan. Place a round of parchment on the bottom, butter the parchment and dust the entire pan with flour, tapping out excess.
• Melt the 3/4 cup of butter in a small saucepan. Cool to lukewarm and skim the white solids off the top.
• In the bottom of a double boiler, bring 1 inch of water to a very low simmer. Set the top over it. Add the eggs and whisk until lukewarm. Whisk in the sugar. Remove from the heat and, using a hand mixer, beat until pale and creamy, incorporating as much air as possible, 3 to 5 minutes. When cool, gradually fold in the cake flour. Mix in the melted butter, vanilla and neroli oil. Transfer to the cake pan and bake until a toothpick inserted in the middle comes out clean and the cake is golden, 22 to 25 minutes. Cool completely on a wire rack. Using a knife, separate the edge of the cake from the pan. Turn the cake out onto a plate.
• When cool, prepare the glaze. Place the confectioners' sugar in a bowl. Stir in the milk, vanilla and orange zest. Spread over the top of the cake.

ORANGE-GLAZED COFFEE CAKE

Steps:

• In large bowl, dissolve yeast in warm water and let stand til foamy, about 5-10 minutes.
• Stir warm milk, orange juice, sugar, ricotta, orange zest, salt, and egg into the yeast mixture.
• Using the paddle attachment, beat 2 cups flour on low speed into the yeast mixture until a wet dough forms.
• Beat in the remaining dough, 1/2 cup at a time, until a stiff dough forms.
• Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5-10 minutes, adding more flour as needed to prevent sticking.
• Place dough into a large greased bowl, turn to coat.
• Cover loosely with a damp towel or cloth and let rise in a warm place til doubled in bulk, about 1 1/2 hours.
• Grease a 10" springform pan.
• Punch down dough and turn out onto a lightly floured surface and knead for 1 to 2 minutes.
• Divide the dough into 3 equal pieces and roll each piece into 20" long ropes.
• Braid the ropes together.
• Coil braided dough into prepared pan and tuck ends under.
• Cover loosely with a damp towel and let rise again til almost doubled, about 30 minutes.
• Brush dough with the glaze.
• Bake in 425 oven about 25-30 minutes til the top of the cake is golden brown.
• Turn cake out onto a wire rack to cool slightly.
• Icing:.
• In small bowl, stir together powdered sugar and orange juice til smooth.
• Spread icing over warm cake.
• Serve warm.

GLAZED ORANGE CAKE

Steps:

• 1. Grease and flour a 10" tube pan, cream butter and sugar until light. Add vanilla, grated orange, eggs one at a time, beating after each.
• 2. Sift flour, baking powder and salt. Add alternately with milk, beginning and ending with flour. Beat well after each addition.
• 3. Spoon into greased tube pan. Bake at 350 degrees F for 1 hour. Cool cake in pan for 2 minutes. Pour glaze over cake in pan.
• 4. For the glaze; heat the butter, sugar and orange juice until the sugar is dissolved. Pour glaze over cake. Allow cake to thoroughly cool in pan.

GLAZED ORANGE COCONUT CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour a Bundt pan.
• 2. Combine flour, sugar, coconut, baking powder, baking soda and salt.
• 3. In a separate bowl, combine coconut milk, oil, eggs, vanilla, and orange juice and rind.
• 4. Pour wet mixture into dry ingredients and mix until smooth.
• 5. Pour mixture into prepared pan.
• 6. Bake 35-40 minutes, until a toothpick inserted in center comes out clean.
• 7. Cool completely before removing from pan.
• 8. Glaze:
• 9. Whisk together powdered sugar and 1/4 cup fresh orange juice. If there are lumps, let glaze sit 30 minutes, until lumps dissolve.
• 10. Pour glaze over completely cooled cake. Sprinkle top with coconut chips (if using).
• 11. Enjoy:)

ORANGE GLAZED JELLO CAKE

Steps:

• Pre-heat oven to 350 degrees.
• Dissolve jello in the hot water; let cool, but not thicken.
• Mix together cake mix, oil, orange flavoring, 3 eggs. Add the orange jello mixture. Mix well.
• Pour into sprayed 9 X 13 inch cake pan and bake at 350 degrees 25-30 minutes or until done.
• While cake is baking, combine 2 cups of powdered sugar and enough orange juice to form a glaze. (I'd say 1-3 tablespoons of orange juice). Just make sure you add it slowly!
• Pour glaze over cake after removing from the oven.