Orange Blossom Cake

It’s funny how certain scents can transport you back to specific moments in time. For me, the delicate, sweet aroma of orange blossom instantly conjures up memories of sun-drenched Mediterranean holidays, strolling through citrus groves where the air is thick with the heady fragrance of blooming orange trees. That’s exactly what this Orange Blossom Cake does – it’s a sensory journey in every bite. The first time I baked this cake, my family was instantly captivated. The kitchen filled with that same enchanting scent, and as soon as it cooled enough to slice, it disappeared in record time. Even my usually picky teenager declared it his “new favorite cake.” It’s the perfect balance of sweet, citrusy, and floral, making it a truly delightful treat for any occasion, or honestly, just because. If you’re looking for a cake that’s both elegant and comforting, and guaranteed to impress, look no further. This Orange Blossom Cake is it.

Ingredients for Orange Blossom Cake

• All-Purpose Flour: 3 cups, provides the structure for the cake. Ensure it’s measured correctly using the spoon and level method for a light and airy texture.
• Granulated Sugar: 2 cups, sweetens the cake and contributes to its moistness. You can slightly reduce this if you prefer a less sweet cake, but it’s balanced well in this recipe.
• Baking Powder: 3 teaspoons, the leavening agent that makes the cake rise and become fluffy. Make sure it’s fresh for the best results.
• Salt: 1 teaspoon, enhances the flavors of the other ingredients and balances the sweetness. Don’t skip it!
• Unsalted Butter: 1 cup (2 sticks), softened to room temperature. Provides richness, moisture, and flavor. Ensure it’s properly softened for smooth creaming.
• Large Eggs: 4, bind the ingredients together, add richness, and contribute to the cake’s structure. Use room temperature eggs for better emulsification.
• Whole Milk: 1 cup, adds moisture and helps to create a tender crumb. You can substitute with buttermilk for a slightly tangier flavor.
• Orange Blossom Water: 2 tablespoons, the star ingredient that imparts the signature floral aroma and flavor. Use pure orange blossom water for the best and most authentic taste.
• Orange Zest: 2 tablespoons, freshly grated from about 2 large oranges. Adds a bright citrusy note that complements the orange blossom water beautifully. Use organic oranges if possible, and zest only the outer orange part, avoiding the bitter white pith.
• Fresh Orange Juice: ½ cup, freshly squeezed. Adds moisture and enhances the orange flavor. Freshly squeezed juice is always preferred for its vibrant taste.

Instructions for Baking Orange Blossom Cake

1. Preheat Your Oven and Prepare the Pan: Start by preheating your oven to 350°F (175°C). This is a crucial first step as it ensures the oven is at the correct temperature when your cake batter is ready to bake. While the oven is heating, prepare your cake pan. For a standard 9×13 inch rectangular pan, grease it thoroughly with butter or cooking spray. Then, dust the greased pan with flour, tapping out any excess. This prevents the cake from sticking and ensures easy removal after baking. For an extra layer of non-stick insurance, you can line the bottom of the pan with parchment paper, leaving an overhang on the sides to help lift the cake out later. If using a bundt pan, grease and flour it meticulously, making sure to get into all the crevices.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, and salt. Whisking is important as it aerates the flour and ensures the baking powder and salt are evenly distributed throughout the mixture. This even distribution is key to a consistent rise and flavor in your cake. Set this bowl aside.
3. Cream Butter and Sugar: In a separate large mixing bowl (or the bowl of your stand mixer), cream the softened butter and sugar together. Use an electric mixer (handheld or stand mixer with the paddle attachment) on medium speed. Cream until the mixture is light and fluffy. This process incorporates air into the butter and sugar, which is essential for a light and tender cake texture. It should take about 3-5 minutes. The mixture will lighten in color and become noticeably fluffier. Scrape down the sides of the bowl occasionally with a spatula to ensure everything is evenly creamed.
4. Incorporate Eggs Gradually: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This gradual addition allows the eggs to emulsify properly into the fat and sugar, creating a stable emulsion that contributes to the cake’s smooth texture. If you add the eggs too quickly, the mixture might look curdled. Don’t worry if this happens slightly; it usually smooths out as you add the dry ingredients. Continue to beat until the mixture is smooth and well combined.
5. Combine Wet Ingredients Separately: In a small bowl or measuring cup, combine the wet ingredients: whole milk, orange blossom water, fresh orange juice, and orange zest. Stir them together gently to ensure the orange blossom water and zest are evenly dispersed throughout the milk and juice mixture. Having these wet ingredients pre-mixed makes the next step smoother and prevents overmixing of the batter later.
6. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the wet ingredients in two additions, beginning and ending with the dry ingredients. Start by adding about one-third of the dry ingredient mixture to the creamed butter and egg mixture. Mix on low speed until just combined. Then, add half of the wet ingredient mixture and mix again until just combined. Repeat this process, adding another third of the dry ingredients, then the remaining wet ingredients, and finally the last third of the dry ingredients. Mix on low speed until everything is just combined and you have a smooth batter. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix only until the dry ingredients are just incorporated and no streaks of flour remain. A few small lumps are okay, but large lumps should be smoothed out with a spatula.
7. Pour Batter into Prepared Pan: Pour the cake batter evenly into your prepared cake pan. Use a spatula to spread the batter to the corners and level the surface. This ensures even baking and a flat cake top. Gently tap the pan on the counter a few times to release any trapped air bubbles in the batter.
8. Bake the Cake: Place the cake pan in the preheated oven and bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Baking time can vary depending on your oven and the pan you are using. Start checking for doneness around 30 minutes. The cake should be golden brown on top, and the edges should be pulling away slightly from the sides of the pan. The skewer test is the most reliable way to determine if the cake is done.
9. Cool in Pan: Once the cake is baked, remove it from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set slightly and makes it easier to remove from the pan without breaking. If you lined the pan with parchment paper, you can use the overhang to gently lift the cake out of the pan and onto a wire rack to cool completely. If you didn’t use parchment paper, carefully invert the cake onto a wire rack after the initial cooling period and then flip it right-side up to cool completely. Allow the cake to cool completely before frosting or glazing, as frosting warm cake can melt and slide off.
10. Prepare Orange Blossom Glaze (Optional but Recommended): While the cake is cooling, you can prepare a simple orange blossom glaze to enhance the flavor and add a beautiful finish. In a small bowl, whisk together 1 cup of powdered sugar and 2-3 tablespoons of fresh orange juice, adding more juice if needed to reach a smooth, pourable consistency. Stir in 1 teaspoon of orange blossom water. Once the cake is completely cool, drizzle the glaze evenly over the top. Let the glaze set for a few minutes before slicing and serving.

Nutrition Facts for Orange Blossom Cake

(Per Serving – Based on 12 Servings – Approximate Values)

• Serving Size: 1 slice (approximately 1/12th of the cake)
• Calories: Approximately 350-400 kcal
• Total Fat: 18-22g
• Saturated Fat: 10-12g
• Cholesterol: 80-100mg
• Total Carbohydrates: 40-45g
• Sugars: 25-30g

Please note: These are estimated nutritional values and can vary based on specific ingredient brands and portion sizes. For precise nutritional information, use a nutrition calculator with the specific brands of ingredients used.

Preparation Time for Orange Blossom Cake

• Prep Time: 20-25 minutes (includes measuring ingredients, preparing pan, and mixing batter)
• Bake Time: 30-35 minutes
• Cooling Time: 1-2 hours (for complete cooling before glazing)
• Total Time: Approximately 2-3 hours

How to Serve Orange Blossom Cake

This versatile Orange Blossom Cake can be served in a variety of ways, making it perfect for different occasions. Here are some serving suggestions:

• Classic Slice with Glaze:
  • The simplest and most popular way to serve it is sliced, with the optional orange blossom glaze drizzled over the top.
  • This is perfect for afternoon tea, casual desserts, or a sweet treat after dinner.
  • Garnish with a few fresh orange segments or candied orange peel for an elegant touch.
• With Fresh Berries:
  • Serve slices of the cake alongside a medley of fresh berries like strawberries, raspberries, blueberries, and blackberries.
  • The tartness of the berries complements the sweetness and floral notes of the cake beautifully.
  • A dollop of lightly sweetened whipped cream or crème fraîche can enhance this pairing.
• Warm with Vanilla Ice Cream:
  • For a comforting dessert, slightly warm a slice of the cake and serve it with a scoop of high-quality vanilla bean ice cream.
  • The warmth of the cake melts the ice cream slightly, creating a delicious contrast in temperature and texture.
  • A sprinkle of chopped pistachios or almonds can add a nice crunch.
• As Part of a Tea Party Spread:
  • Orange Blossom Cake is an elegant addition to a tea party.
  • Serve it alongside other tea sandwiches, scones, and petit fours.
  • Pair it with a delicate black tea like Earl Grey or a floral green tea to complement the flavors.
• With Citrus Salad:
  • Create a refreshing and vibrant dessert by serving the cake with a citrus salad.
  • Combine segments of oranges, grapefruits, and mandarins with a light honey-lime dressing.
  • The bright citrus salad cuts through the richness of the cake and provides a palate-cleansing element.
• For Brunch or Breakfast:
  • While it’s a dessert, a slice of Orange Blossom Cake can also be enjoyed as a special brunch or breakfast treat.
  • Pair it with a cup of coffee or a glass of fresh orange juice for a delightful start to the day.
  • Lightly toast a slice for a slightly different texture and flavor.
• Layer Cake with Orange Blossom Frosting:
  • For a more elaborate presentation, bake the cake in two 9-inch round pans to create a layer cake.
  • Make an orange blossom buttercream frosting by adding orange blossom water and orange zest to a classic buttercream recipe.
  • Frost the layers and decorate with candied orange slices or edible flowers. This is perfect for celebrations or special occasions.

Additional Tips for the Best Orange Blossom Cake

1. Use High-Quality Orange Blossom Water: The star of this cake is the orange blossom water, so invest in a good quality, pure orange blossom water. Avoid imitation extracts or overly diluted versions, as they won’t deliver the same authentic floral aroma and flavor. Look for brands that are labeled “pure” or “natural” orange blossom water, often found in Middle Eastern or specialty food stores.
2. Room Temperature Ingredients are Key: Ensure all your ingredients, especially butter, eggs, and milk, are at room temperature before you start baking. Room temperature ingredients emulsify better, creating a smoother batter and a more tender cake. Softened butter creams more easily, and room temperature eggs and milk incorporate more readily into the batter, resulting in a better texture and rise.
3. Don’t Overmix the Batter: Overmixing the batter after adding the flour can develop the gluten, leading to a tough and dense cake. Mix only until the dry ingredients are just incorporated into the wet ingredients. A few small lumps are okay, but avoid overmixing to maintain a light and airy texture. Once you add the flour, mix on low speed and stop as soon as everything is combined.
4. Properly Measure Flour: Incorrectly measured flour is a common baking mistake. Always use the spoon and level method to measure flour. Spoon the flour into your measuring cup until it’s overflowing, and then level it off with a straight edge (like the back of a knife). Avoid scooping flour directly from the bag, as this compacts the flour and can result in using too much, leading to a dry cake.
5. Check Oven Temperature Accuracy: Oven temperatures can vary, and an inaccurate oven temperature can significantly affect baking results. Use an oven thermometer to ensure your oven is heating to the correct temperature. Adjust the baking time accordingly if your oven runs hot or cold. Consistent oven temperature is crucial for even baking and preventing the cake from being undercooked or overcooked.
6. Cool Cake Completely Before Glazing: Make sure the cake is completely cool before drizzling the glaze. If you glaze a warm cake, the glaze will melt and become runny, rather than setting nicely on top. Allow the cake to cool to room temperature, or even chill it slightly in the refrigerator, before applying the glaze for the best results.
7. Experiment with Variations: While this recipe is delicious as is, feel free to experiment with variations to customize it to your taste. You could add a hint of almond extract to complement the orange blossom flavor, incorporate chopped nuts like pistachios or almonds into the batter, or use different citrus juices like lemon or grapefruit for a twist. You can also adjust the amount of orange blossom water to your preference, starting with 2 tablespoons and adding a little more if you desire a stronger floral note.

Frequently Asked Questions (FAQ) About Orange Blossom Cake

Q1: Can I substitute orange blossom water with something else if I can’t find it?

A1: While orange blossom water is the key ingredient that gives this cake its signature flavor, if you absolutely cannot find it, you can try a few substitutions. A good option is to use a combination of orange extract and rose water, using about half the amount of each compared to the original amount of orange blossom water. Alternatively, you could use just orange extract, but the floral note will be less pronounced. Another option is to use a strong orange liqueur, like Cointreau or Grand Marnier, but be mindful of the alcohol content, especially if serving to children. However, for the most authentic flavor, it’s highly recommended to seek out orange blossom water, which is often available online or in specialty food stores, Middle Eastern markets, or some well-stocked grocery stores.

Q2: Can I make this cake ahead of time?

A2: Yes, Orange Blossom Cake is a great make-ahead dessert. You can bake the cake a day or two in advance and store it at room temperature in an airtight container. In fact, some cakes are even better the next day as the flavors have had time to meld and deepen, and the texture can become even more moist. If you are planning to glaze the cake, it’s best to do so just before serving or on the same day you plan to serve it for the freshest appearance. However, an unglazed cake will store beautifully.

Q3: How do I store leftover Orange Blossom Cake?

A3: To store leftover Orange Blossom Cake, ensure it is completely cooled. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store it at room temperature for up to 3 days or in the refrigerator for up to 5 days. Storing it in the refrigerator will help it last longer, especially if it’s glazed, but it might slightly alter the texture, making it a bit denser. To bring refrigerated cake back to a softer texture, let it sit at room temperature for about 30 minutes before serving. You can also gently warm a slice in the microwave for a few seconds to refresh it.

Q4: Can I make this cake gluten-free?

A4: Yes, you can adapt this recipe to be gluten-free. To make Orange Blossom Cake gluten-free, substitute the all-purpose flour with a high-quality gluten-free all-purpose flour blend. Look for blends that are designed for baking and contain a mix of rice flour, tapioca starch, and potato starch, along with a binder like xanthan gum or guar gum. Follow the recipe instructions as written, but be aware that gluten-free cakes can sometimes be slightly denser than traditional cakes. It’s important to use a good quality gluten-free flour blend for the best texture.

Q5: Can I double the recipe to make a larger cake?

A5: Yes, you can easily double this Orange Blossom Cake recipe to make a larger cake. If doubling, use a larger pan, such as a 10×15 inch baking pan or two 9×13 inch pans if you want to make two separate cakes. The baking time might need to be slightly increased when baking a larger cake, so start checking for doneness around the original baking time and add more time as needed until a skewer inserted into the center comes out clean. Make sure to distribute the batter evenly in the larger pan for even baking.

Q6: Can I freeze Orange Blossom Cake?

A6: Yes, Orange Blossom Cake freezes well, making it a convenient option for making ahead of time. Allow the cake to cool completely after baking. If you’ve glazed it, it’s best to freeze it unglazed and add the glaze after thawing for the best appearance. Wrap the cooled cake tightly in plastic wrap, then wrap it again in aluminum foil or place it in a freezer-safe airtight container. Freeze for up to 2-3 months. To thaw, remove the cake from the freezer and let it thaw overnight in the refrigerator or at room temperature for a few hours. Once thawed, you can glaze it if desired and serve.

Q7: My cake came out dry. What did I do wrong?

A7: A dry cake can be caused by a few common baking mistakes. Overmeasuring flour is a frequent culprit – ensure you are using the spoon and level method for accurate flour measurement. Overbaking the cake is another common reason; ovens can vary, so use an oven thermometer and start checking for doneness a few minutes before the recommended baking time. Overmixing the batter after adding the flour can also contribute to a dry cake by developing too much gluten. Finally, using too little fat or liquid in the recipe can also result in a dry cake; double-check your ingredient measurements to ensure accuracy.

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