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Tag: orange glaze

  • Orange Loaf Cake (Sunshine in Loaf Form)

    Orange Loaf Cake (Sunshine in Loaf Form)

    Some desserts are complicated. This is not one of them. This orange loaf cake is simple, humble, and absolutely perfect. It’s the kind of cake you make when you want something beautiful but don’t feel like pulling out the stand mixer and three different bowls. It comes together in minutes, fills your kitchen with the most incredible citrus scent, and emerges from the oven golden, crackly-topped, and begging for a drizzle of orange glaze.

    The crumb is tender and moist, the orange flavor is bright and present without being overwhelming, and that glaze? It soaks into the top just enough to make every bite sing. Breakfast with coffee, dessert with a dollop of whipped cream, or a 3pm slice just because—this cake is sunshine in loaf form.

    The Secret to Maximum Orange Flavor

    If you want a cake that actually tastes like oranges (not just vaguely citrus-adjacent), you need to use oranges in two ways: zest and juice. The zest contains the essential oils that give orange its intense, aromatic flavor.

    Rubbing the zest into the sugar before mixing releases those oils and distributes them evenly throughout the batter. The juice adds brightness and moisture, but it also needs a little help to keep the cake tender—that’s where the buttermilk comes in. Its gentle acidity balances the sweetness and ensures a soft, fine crumb.

    And the glaze? More orange juice and zest, because you can never have too much of a good thing. The result is an orange cake that actually tastes like oranges. Revolutionary, right?

    Ingredients

    For the Orange Loaf Cake:

    • 1 ½ cups (190g) all-purpose flour
    • 1 ½ teaspoons baking powder
    • ½ teaspoon salt
    • ½ cup (113g) unsalted butter, softened
    • 1 cup (200g) granulated sugar
    • 2 tablespoons orange zest (from about 2 large oranges)
    • 2 large eggs, at room temperature
    • 1 teaspoon vanilla extract
    • ½ cup (120ml) buttermilk, at room temperature
    • ¼ cup (60ml) fresh orange juice

    For the Orange Glaze:

    • 1 cup (120g) powdered sugar, sifted
    • 2-3 tablespoons fresh orange juice
    • ½ teaspoon orange zest (optional, for extra zing)

    Instructions

    1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment paper, leaving overhang on the long sides for easy removal .

    2. Zest and Sugar: In a large bowl, combine the granulated sugar and orange zest. Use your fingertips to rub the zest into the sugar for about a minute, until the sugar is fragrant and slightly orange-tinted. This releases the essential oils and maximizes flavor .

    3. Cream Butter and Orange Sugar: Add the softened butter to the bowl with the orange sugar. Beat with a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes .

    4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract .

    5. Combine Dry Ingredients: In a separate small bowl, whisk together the flour, baking powder, and salt .

    6. Combine Buttermilk and Orange Juice: In a measuring cup or small bowl, whisk together the buttermilk and fresh orange juice .

    7. Alternate Dry and Wet: With the mixer on low speed, add about one-third of the dry ingredients, mixing just until combined. Add half of the buttermilk mixture, mixing until incorporated. Repeat with another third of the dry, the remaining buttermilk, and finally the last of the dry. Mix just until no streaks of flour remain—do not overmix .

    8. Transfer to Pan: Pour the batter into the prepared loaf pan and spread it evenly .

    9. Bake: Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil for the last 15-20 minutes .

    10. Cool in Pan: Let the cake cool in the pan for 15-20 minutes. Then, using the parchment overhang, lift it out and transfer to a wire rack to cool completely .

    11. Make the Glaze: In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of orange juice, and orange zest until smooth. The glaze should be thick but pourable. Add the remaining tablespoon of juice if needed .

    12. Glaze and Serve: Once the cake is completely cool, drizzle the glaze generously over the top, letting it cascade down the sides. Let the glaze set for about 15 minutes before slicing. Serve and enjoy .

    Pro-Tips for Orange Cake Greatness

    • Zest First, Juice Second: It’s much easier to zest a whole orange than a squishy, juiced one. Always zest before juicing .
    • Rub Zest into Sugar: This simple step releases the essential oils and makes your cake taste intensely orange. Don’t skip it .
    • Room Temperature Ingredients: Butter, eggs, and buttermilk should be at room temperature for a smooth, evenly mixed batter .
    • Don’t Overmix: Mix just until the flour disappears. Overmixing = tough cake .
    • Cool Completely Before Glazing: If the cake is even slightly warm, your glaze will melt and soak right in instead of sitting beautifully on top .
  • Homemade Cinnamon Honey Buns with Orange Glaze

    Homemade Cinnamon Honey Buns with Orange Glaze

    Experience the nostalgic joy of a honey bun, transformed into a breathtaking, from-scratch masterpiece. These buns begin with a rich, tender yeast dough that’s surprisingly simple to make. It’s filled with a spiced butter sweetened with real honey, then baked until golden and fragrant.

    The final touch is a vibrant orange glaze that soaks in slightly, creating the perfect sticky-sweet bite. Warm from the oven, they redefine what a homemade breakfast pastry can be.

    The Art of a Tender Yeast Dough & The Perfect Sticky Glaze

    The secret to these buns’ incredible texture lies in an enriched dough—a yeasted dough that includes eggs, butter, and milk. These ingredients tenderize the gluten, resulting in a soft, pillowy crumb that’s sturdy enough to hold the swirl.

    Using instant yeast streamlines the process, requiring no proofing in water. For the signature sticky quality, the glaze employs a two-part technique: a hot simple syrup (honey and orange juice) is brushed on the warm buns to penetrate and add moisture, followed by a thicker powdered sugar glaze that clings to the exterior.

    The orange zest cuts the sweetness and creates a sophisticated, balanced flavor far beyond any store-bought version.

    Ingredients

    For the Sweet Dough:

    • ¾ cup (180ml) whole milk, warm (about 110°F)
    • 2 ¼ teaspoons (1 packet) instant yeast
    • ¼ cup (50g) granulated sugar
    • 1 large egg + 1 egg yolk, room temperature
    • ¼ cup (½ stick / 57g) unsalted butter, melted and cooled
    • 1 teaspoon salt
    • 3 – 3 ½ cups (375-440g) all-purpose flour, divided

    For the Honey-Cinnamon Filling:

    • ¼ cup (½ stick / 57g) unsalted butter, very soft
    • ⅓ cup (115g) honey
    • ¼ cup (50g) packed light brown sugar
    • 1 tablespoon ground cinnamon
    • ½ teaspoon ground ginger (optional)

    For the Orange Glaze:

    • ⅓ cup (115g) honey
    • ¼ cup (60ml) fresh orange juice
    • 1 cup (120g) confectioners’ sugar, sifted
    • 1 tablespoon orange zest
    • Pinch of salt

    Instructions

    1. Make and Let the Dough Rise: In the bowl of a stand mixer fitted with the dough hook, combine warm milk, yeast, and sugar. Let sit for 1 minute. Add the egg, egg yolk, melted butter, salt, and 3 cups of flour. Mix on low until a shaggy dough forms.

    Knead on medium speed for 5-7 minutes, adding remaining flour 1 tablespoon at a time if needed, until the dough is smooth, elastic, and pulls away from the bowl. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1-1.5 hours.

    2. Shape the Swirled Buns: Punch down the risen dough. On a lightly floured surface, roll it into a 10×15-inch rectangle. Spread the very soft butter evenly over the surface. In a small bowl, mix honey, brown sugar, cinnamon, and ginger.

    Drop and spread this mixture over the butter layer. Starting from a long side, tightly roll the dough into a log. Using a sharp knife or bench scraper, cut into 9 equal pieces.

    3. Second Rise and Bake: Place the swirled rolls cut-side up in a greased 9-inch round cake pan or cast-iron skillet, spacing them slightly apart. Cover and let rise until puffy and nearly doubled, about 45-60 minutes. Preheat oven to 350°F (175°C). Bake for 22-26 minutes, until golden brown on top. If the tops brown too quickly, tent with foil.

    4. Prepare the Glaze & Finish: While the buns bake, make the glaze. In a small saucepan, combine the ⅓ cup honey and orange juice. Heat over medium until simmering and thin. As soon as the buns come out of the oven, brush this hot honey-orange syrup generously all over their tops, allowing it to soak in.

    In a bowl, whisk the sifted confectioners’ sugar, orange zest, and salt with 1-2 tablespoons of the remaining warm syrup (or more orange juice) until a thick but pourable glaze forms. Drizzle this final glaze over the warm buns.

    5. Serve Warm: Let the buns cool in the pan for at least 15-20 minutes before serving. They are best eaten the day they are made, warm from the oven. Store leftovers covered at room temperature for 1 day, or individually wrap and freeze.

    Pro-Tips for Perfect Pull-Apart Honey Buns

    • Milk Temperature Matters: Warm the milk to about 110°F (43°C)—just warmer than body temperature. Too hot will kill the yeast.
    • Knead Until Smooth: The dough should become smooth and elastic and pass the “windowpane test”: stretch a small piece thinly enough to see light through it without tearing.
    • Soft Butter for Filling: The butter for the filling must be very soft to spread easily without tearing the delicate, risen dough.
    • Sharp Cutting Tool: Use unflavored dental floss or a very sharp serrated knife to cut the log cleanly without squashing the swirls.
    • The Hot Syrup Brush: Do not skip brushing the buns with the hot honey-orange syrup straight from the oven. This step adds incredible moisture and flavor.
    • Make Ahead: After shaping and placing in the pan, cover tightly and refrigerate overnight for a fresh-baked morning. Let sit at room temperature for 1 hour before baking.

    These Homemade Cinnamon Honey Buns are a labor of love that yields the most rewarding, decadent breakfast imaginable.