Did you ever fall in love with a food photo? I spotted this recipe on Facebook and fell in love with this Orange Sunshine Cake from Mary at The Egg Farm! Aren’t her photos gorgeous and mouth-watering? I’m so grateful that Mary graciously agreed to share this recipe with us! Thank you so much, Mary!
Cakes like this freeze nicely, so I’m thrilled to add this recipe to my freezable dessert collection! I can think of A LOT of family and friends that are going to love this cake!
I baked mine in mini loaf pans but a regular loaf pan or a bundt pan would work well too.
The orange zest and juice along with the lemon juice in this recipe make it perfectly tangy and not too sweet. You can’t help but think “sunshine” when you eat this cake.
Orange Sunshine Cake
From: The Egg Farm
-
- ½ cup heavy cream
- Juice of 1 lemon
- 1¼ cup sugar
- 2 tablespoons orange zest (I used cara cara navel oranges)
- Zest of one lemon
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- ¼ cup freshly squeezed orange juice
- 2 large eggs
- ¼ cup peanut or canola oil
- ¼ cup Greek yogurt
For the glaze
- ½ cup powdered sugar
- 1½ tsp fresh orange juice
- ½ tsp orange zest
- 1-2 tsp milk
- Preheat oven to 350 degrees. Grease or spray a loaf pan, or 3 mini loaf pans, or a bundt pan.
- Pour the heavy cream into a small bowl and add the juice of one lemon. Stir to mix then set aside for a few minutes until the cream curdles. You are essentially making buttermilk, except it is tastier than real buttermilk!
- In a medium bowl, rub the orange and lemon zest into the sugar using your fingertips, until the zest and sugar is well blended. Whisk in the flour, baking powder and salt. Set aside.
- In another medium bowl, whisk together the orange juice, eggs, curdled cream, oil and yogurt.
- Pour the wet mixture into the flour mixture; stir until just combined. Pour the batter into the prepared pan(s).
- Bake until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean. Baking time will vary according to what pan you use. Cool completely in the pan on a wire rack.
- For the glaze: Sift the powdered sugar into a medium bowl. Add the orange juice and zest. Mix together. Slowly add the milk stirring until it reaches the stage it can be poured over the cake.
This cake looks scrumptious - so moist and delicious. I love that you can freeze it, but it would never make it to the freezer in this house. 😉
This cake looks so good and I plan on making it, but would like to know how many minutes you baked your mini loaves. For me, this would be a good idea for little treats for company to take home when they come to visit.
Hi Elizabeth,
I would test the mini cakes around 20-25 minutes and continue cooking until a toothpick inserted in the center comes out dry.
That sounds absolutely ah-mazing. I love things like that for breakfast on the weekends!
Looks so beautiful and delicious!! It does look like a little piece of sunshine!~
There is nothing like a piece of this cake with a cup of tea.
Thank you!
How many minutes should it bake in a 9 X 5 loaf pan? Thank you!
I would say around 25-30 minutes, just make sure you check with a toothpick in the center.
How long to bake for bundt pan.
35-45 minutes depending what size of bundt pan. If a toothpick inserted comes out clean, you’re good, if not, continue to bake.
I don’t have yogurt. Can I use sour cream?
You sure can!
Can I use fat free half and half instead of the heavy cream?
I don’t think it’ll work because there’s not enough fat and it won’t curdle to represent buttermilk.
Thank you for sharing, it sounds like the perfect recipe for a fund raiser i am participating in. I will make mini loaves and a large bundt tin !
Hi,
I am vegetarian,i want to make egg less cake.
You can use applesauce: 1/4 C unsweetened applesauce for 1 egg
I will try this recipe soon, it looks great! Do you have special instructions to freeze the loaves? I imagine that you freeze them without the glaze, but I am not sure; and how do yo unfreeze them?
Thank you,
You would freeze these without the glaze; wrapped in saran wrap and then placed in a ziplock bag. Just unwrap and thaw on the counter before serving.
That looks fabulous!
Questions,can I use buttermilk instead of making? I have done I want to use up,next question,I don’t care for Greek yogurt,so I would use if I had to,can I use, orange,or lemon or vanilla you get,I take it the you get you call for in recipie is plain yogurt? Thanks,will make this this weekend!
Yes, you can use buttermilk instead of making it and you can use flavored yogurt as well or even substitute with sour cream.
Made this cake today in a bundt pan. Didn’t realize it would be so short! Hope it tastes as good as it smells!
This was delicious!
I doubled the recipe as well as the icing of which I used half for the filling. I also used square tins.
Mmm so good…