Thursday, June 17, 2021

Orange Cake with Orange Glaze @LucyBurdette #recipe

LUCY BURDETTE: This recipe came right out of the New York Times cooking app, by Samantha Seneviratne. I did tweak the instructions to make it even easier to prepare. I love cakes with an orange flavor, even more than lemon, and possibly more than lime. So I was intrigued by the idea of using the entire orange, rind and all, in the cake. Oh my tasters loved it!


6 tablespoons unsalted butter

One organic navel orange

1/4 cup whole milk

One and a half cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup granulated sugar

Two large eggs

For the glaze

One organic navel orange

Up to three-quarter cup confectioner sugar

Since you are using the entire orange including the rind, I recommend the slight extra expense of going organic. I was lucky that the two oranges I chose were absolutely delicious. I’m certain that made a difference in the flavor of the cake. Also, I made the whole thing in my food processor which made for fewer dishes to watch. And it did a splendid job. 

Preheat the oven to 350 and butter an 8 inch square pan. Next line the pan with parchment paper that extends out of two sides. This will help you remove the cake without leaving anything stuck to the pan.

Cut the first orange into chunks and drop this into the food processor along with the milk. Grind this up until it’s mostly smooth--it will look a bit like a milkshake.

In a small bowl, stir the dry ingredients together.

Add the butter to the orange/milk mixture and blend thoroughly. Add the eggs one at a time, ditto.

Pulse in the dry ingredients. Scrape the bowl down well, and transfer it to the prepared pan. Bake this for about 35 minutes until a toothpick comes out clean.

While the cake is cooling, prepare the glaze. Juice the second orange and mix this with confectioners sugar until it is the thickness you prefer. 

Once the cake has cooled, paint it with the glaze.

We liked this so much that now I'm wondering how it would taste using whole lemons, or limes, or even grapefruit?

Lucy Burdette writes the Key West food critic mysteries. A SCONE OF CONTENTION will be out on August 10! The trade paperback edition of THE KEY LIME CRIME will be published on July 13. The Key Lime Crime has been chosen as the book club selection for June by the WLRN Sundial Book Club! Click here to join the Facebook discussion.


  1. Sounds delicious! I love citrus flavors, especially orange.

  2. This does sound like a mega winner! I might add some orange liqueur to the glaze.
    We love my mother's cranberry sauce recipe that uses fresh cranberries, a whole orange, 1/2 a lemon, and sugar. All zapped in the food processor. No cooking. It looks like jewels.

    1. Go for it, Libby! I'm not such a big fan of mixing alcohol with desserts. Your cranberry sauce sounds like a winner.