Orange Cake

Orange cake is a delightful dessert that combines the citrusy flavors of oranges with the sweetness of cake. This recipe offers a simple yet delicious way to create a moist and flavorful orange cake that is sure to please your taste buds. With the combination of yellow cake mix, instant lemon pudding mix, and freshly squeezed orange juice, this cake bursts with vibrant flavors. Topped with a sweet and tangy orange glaze, it’s perfect for any occasion or as a delightful treat for yourself.


  • 1 (15.25 ounce) package yellow cake mix
  • 1 (3 ounce) package instant lemon pudding mix
  • ¾ cup orange juice
  • ½ cup vegetable oil
  • 4 large eggs
  • 1 teaspoon lemon extract

For the Glaze:

  • 2/3 cup white sugar
  • 1/3 cup orange juice
  • 1/4 cup unsalted butter


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch Bundt pan to prepare it for baking.
  2. Make the cake batter: In a large bowl, combine the yellow cake mix and instant lemon pudding mix. Create a well in the center of the dry ingredients and pour in the orange juice, vegetable oil, eggs, and lemon extract. Beat the mixture on low speed using an electric mixer until well blended. Scrape the sides of the bowl, then beat on medium speed for 4 minutes.
  3. Bake the cake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely for about 20 more minutes.
  4. Prepare the glaze: In a saucepan, combine the white sugar, orange juice, and unsalted butter. Cook over medium heat for 2 minutes, stirring constantly, until the sugar is dissolved and the glaze is slightly thickened.
  5. Finish the cake: Transfer the cooled cake onto a serving platter and drizzle the prepared glaze over the top.


  • Ensure that all ingredients are at room temperature before beginning the recipe for optimal blending.
  • Use freshly squeezed orange juice for the best flavor, if possible.
  • Do not overmix the batter; beat just until the ingredients are combined to avoid a dense texture.
  • Allow the cake to cool sufficiently before applying the glaze to prevent it from melting too quickly.
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This orange cake recipe is a delightful combination of citrus flavors and moist, tender cake. With its simple preparation and delicious results, it’s a perfect choice for any occasion. Whether you’re baking for a special event or simply craving a sweet treat, this orange cake is sure to satisfy your dessert cravings with its refreshing taste and irresistible texture. Enjoy it with a cup of tea or coffee for a delightful afternoon indulgence!

  1. Can I use fresh oranges instead of orange juice for this recipe?
    Absolutely! Using freshly squeezed orange juice adds a vibrant citrus flavor to the cake. You can substitute the orange juice with an equal amount of freshly squeezed orange juice. Just make sure to strain it to remove any pulp or seeds before adding it to the batter.
  2. Can I make this orange cake without a Bundt pan?
    Yes, you can! While a Bundt pan gives the cake a beautiful shape, you can use other types of cake pans as well. You can use two 9-inch round cake pans or a 9×13-inch rectangular pan. Just adjust the baking time accordingly, as the thickness of the batter in different pans may affect the baking time.
  3. What can I do if I don’t have lemon extract for the cake?
    If you don’t have lemon extract on hand, you can still make the orange cake without it. The lemon extract enhances the citrus flavor and adds a subtle tanginess to the cake, but it’s not absolutely necessary. You can simply omit it from the recipe, and the cake will still be delicious with the natural flavors of the orange juice and lemon pudding mix.
  4. How should I store leftovers of the orange cake?
    To keep your orange cake fresh and moist, store any leftovers in an airtight container at room temperature for up to 2 days. If you need to store it for longer, you can refrigerate the cake for up to 5 days. Just make sure to let the cake come to room temperature before serving to enjoy its full flavor and texture.
  5. Can I freeze the orange cake?
    Yes, you can freeze the orange cake for longer storage. Wrap the cooled cake tightly in plastic wrap or aluminum foil, or place it in an airtight container before freezing. It will keep well in the freezer for up to 3 months. To thaw, transfer the cake to the refrigerator overnight. Once thawed, you can bring it to room temperature before serving, and it will taste just as delicious as freshly baked.
  6. Can I use a different flavor of cake mix for this recipe?
    While the recipe calls for a yellow cake mix, you can experiment with different flavors if you prefer. A white cake mix or even a vanilla cake mix can be substituted for the yellow cake mix. Keep in mind that the flavor profile of the cake may vary slightly depending on the cake mix you choose, but it will still result in a delicious orange-flavored cake.
  7. Is it possible to make the glaze ahead of time?
    Yes, you can prepare the glaze ahead of time and store it in the refrigerator until you’re ready to use it. Simply reheat the glaze gently on the stovetop or in the microwave until it reaches a pourable consistency before drizzling it over the cooled cake. Stir the glaze well before using to ensure it’s evenly combined.
  8. Can I add any additional toppings or garnishes to the cake?
    Absolutely! Feel free to get creative with your toppings and garnishes. You can sprinkle some freshly grated orange zest over the glazed cake for an extra burst of citrus flavor and visual appeal. Chopped nuts, such as pecans or almonds, can also be sprinkled on top for added texture and crunch. Experiment with different toppings to customize the cake to your liking!

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