Moist Orange Blossom Cake

This orange blossom cake is tender, fragrant, and so simple you can stir it together in one bowl. The crumb stays soft for days and the citrus glaze soaks right in.

What Makes This Orange Blossom Cake So Good

It has a gentle floral perfume that never crosses into soapy territory. Orange blossom water can be tricky, but here it’s balanced by real orange zest and a good amount of yogurt to keep the texture plush.

The glaze is a fast stir of powdered sugar and juice, poured over the warm cake so it sets into a thin, crackly shell. Every slice gets a little crisp top and a moist, tight crumb underneath.

Ingredients

• 1 ½ cups (195 g) all-purpose flour: spooned and leveled, not scooped
• 1 tsp baking powder: for lift
• ¼ tsp baking soda: reacts with the yogurt
• ¼ tsp fine sea salt: balances the sweetness
• ½ cup (113 g) unsalted butter, melted and slightly cooled: or use a neutral oil
• ¾ cup (150 g) granulated sugar: white or light brown sugar works
• 2 large eggs, at room temperature: cold eggs can make the butter seize
• ½ cup (120 g) plain full-fat yogurt: sour cream or buttermilk also work
• Zest of 1 large orange: avoid the white pith
• 2 tbsp orange blossom water: start with 1 ½ tbsp if your brand tastes strong
• ¼ cup (60 ml) fresh orange juice: from the same orange if possible
• 1 cup (120 g) powdered sugar: for the glaze
• 2 to 3 tbsp orange juice: thin enough to drizzle but not runny
• ½ tsp orange blossom water: a subtle floral note for the glaze

Variations / Substitutions

• Swap the yogurt: use equal amounts of sour cream or buttermilk for a similar tang
• Make it dairy-free: use a neutral oil instead of butter and a thick plant-based yogurt
• Boost the citrus: add ½ tsp lemon zest or a splash of vanilla extract to round out the flavor
• Try a different glaze: omit the powdered sugar and brush the warm cake with a hot orange syrup (equal parts juice and sugar simmered until glossy)
• Use a 1-to-1 gluten-free flour blend: the cake will be just as tender, though the crumb may be slightly more delicate

Moist Caramel Bundt Cake is another dessert you’d probably love if you enjoy this cake.

How to Make Moist Orange Blossom Cake

Step 1: Whisk the Dry Ingredients

Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper. In a large bowl, whisk together the 1 ½ cups flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt until evenly combined.

The mixture should look uniform, with no clumps of baking powder. This quick whisk saves you from overworking the flour later.

Step 2: Stir the Wet Ingredients Together

Add the ½ cup melted butter and ¾ cup sugar to the same bowl of dry ingredients and stir with a spatula until it looks like damp sand. Mix in the 2 eggs, one at a time, then the ½ cup yogurt, the orange zest, 2 tbsp orange blossom water, and ¼ cup orange juice. Stir just until no dry streaks remain.

The batter will be thick and glossy, with a strong floral scent that mellows as it bakes. Use a gentle hand here; overmixing makes the cake tough.

Step 3: Fold the Batter Together

Give the batter one final stir from the bottom, scraping up any pockets of flour, then pour it into the prepared loaf pan. Smooth the top with the spatula.

The surface won’t level itself in the oven, so take a moment to spread it into the corners. This helps the loaf rise evenly.

Step 4: Bake the Loaf

Bake on the center rack for 45 to 55 minutes. The top should be domed and deep golden, and a toothpick inserted in the center should come out with a few moist crumbs. If it’s wet, give it 5 more minutes and check again.

The kitchen will smell sweet and floral right around the 40-minute mark, but don’t open the oven door before then. Cool the cake in the pan for 15 minutes, then lift it out to a wire rack.

Step 5: Drizzle the Glaze and Slice

While the cake cools slightly, whisk the 1 cup powdered sugar, 2 to 3 tbsp orange juice, and ½ tsp orange blossom water in a small bowl until smooth. The glaze should be thick enough to coat a spoon but loose enough to drip.

Set the rack over a plate and pour the glaze over the warm cake, letting it run down the sides. It will set into a thin, sugary crust within 20 minutes. Slice and serve while the glaze is still a little tacky.

Tips for the Best Orange Blossom Cake

• Let eggs and yogurt come to room temperature: so the melted butter does not firm up when they hit the bowl.
• Spoon flour into the measuring cup, then level it: rather than scooping, which packs in too much.
• Taste your orange blossom water first: some brands are intensely floral, so start with 1 ½ tbsp and add more only if the batter tastes faint.
• The cake is done when the center springs back lightly to the touch, not just when a toothpick is clean. Slightly underbaking keeps the crumb moist.

Bake times by pan:

Keeping the Cake Fresh

• Refrigerate: store tightly wrapped at room temperature for up to 3 days. In warm weather, refrigerate for up to 5 days and let slices come to room temp before serving.
• Reheating: a 10-second zap in the microwave revives the soft texture without melting the glaze.
• Freeze: wrap unglazed cake in plastic and foil, freeze up to 2 months. Thaw overnight and add fresh glaze before slicing.

Frequently Asked Questions

Can I use orange extract instead of orange blossom water?

Yes, you can. Use 1 tsp extract in the batter and skip the orange blossom water. The flavor will be more citrus-forward, less floral.

Why is my cake dry?

Usually from overbaking or measuring flour too heavily. Bake until a toothpick shows moist crumbs, not completely clean, and spoon the flour into your measuring cup.

Can I make this as muffins?

Yes. Divide batter into a 12-cup muffin tin and bake at 375°F (190°C) for 18 to 22 minutes, until the tops spring back.

Do I have to use the glaze?

No, the cake is lovely on its own. Dust it with powdered sugar or skip the topping entirely. The cake will be a little less sweet but just as tender.

Orange Blossom Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Calories: 289

Ingredients Method Notes

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp fine sea salt
• ½ cup unsalted butter, melted and slightly cooled
• ¾ cup granulated sugar
• 2 large eggs, at room temperature
• ½ cup plain full-fat yogurt
• Zest of 1 large orange
• 2 tbsp orange blossom water
• ¼ cup fresh orange juice
• 1 cup powdered sugar
• 2 to 3 tbsp orange juice
• ½ tsp orange blossom water

Method

 

1. Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment. Whisk the flour, baking powder, baking soda, and salt together in a large bowl.
2. Stir the melted butter and sugar into the dry mix, then add eggs one at a time, followed by yogurt, orange zest, orange blossom water, and orange juice. Mix just until smooth.
3. Pour batter into the prepared pan, smooth the top, and bake 45 to 55 minutes, until a toothpick comes out with moist crumbs. Cool in the pan 15 minutes, then transfer to a wire rack.
4. Whisk powdered sugar, 2 to 3 tbsp orange juice, and orange blossom water until smooth. Drizzle over the warm cake and let set before slicing.

Notes

Flavor strengths vary by brand, so start with 1 ½ tbsp orange blossom water and taste the batter before adding the full amount. The cake must cool for at least 20 minutes after glazing for the crust to set properly.