Citrus Orange Cake

Recipe adapted from The Recipe Critic.

This recipe is exactly the same as my Lemon Brownies, however I substituted the lemon juice and zest with orange juice and zest.

There are two tips that make this recipe work:

  • Use room temperature butter. You can’t use cold butter or almost room temperature butter for this recipe. If you do, the batter will be lumpy. If your butter isn’t room temperature, when its baking, bubbles will form then eventually will burst. The cake will come out with an uneven top layer. When you put the glaze on top, it will look lumpy and rough.
  • One large orange works much better than one small orange. If small oranges are the only option, I would use two small orange. Orange zest is an important part in this recipe, and you need as much as you can.

The hardest part about this recipe is letting it cool after it is baked. It must be completely cooled before the glazed is put on top. If not, the glaze will just run off the cake. To speed up the cooling process you can put the cake in the fridge or freezer.

When the cake is completely cooled, you can put the glaze on top.

It’s a great take on a Spring dessert!

Servings: 9 (or more depending how you small you cut the squares)

Course: Dessert

Prep time: 5-10 minutes

Bake time: 25 minutes

Citrus Orange Cake

Ingredients for brownie batter:

  • 2 eggs
  • 1 tbsp. orange juice
  • 3/4 c. flour
  • 3/4 c. white granulated sugar
  • 1/4 tsp. salt
  • zest of 1/2 a large orange (or 1 small orange)

Ingredients for glaze:

  • zest of 1/2 a large orange (or 1 small orange)
  • 1 tbsp. orange juice
  • 1/2 c. powdered sugar


  1. Preheat oven to 350 degrees.
  2. Line a 8×8 pan with parchment paper or aluminum foil. (If using aluminum foil, use a cooking spray to spray the foil before the batter goes in.)
  3. In a large bowl with a hand mixer, cream the butter and sugar together.
  4. Next, add in the eggs and orange juice and mix.
  5. Finish off by adding in the flour, salt, and zest and mix.
  6. Add cake mixture to the 8×8 pan with a rubber spatula and smooth the top as much as possible.
  7. Bake for 25 minutes.
  8. As the cake is baking, start by making the glaze.
  9. For the glaze, combine and mix the powdered sugar, orange juice, and zest together. Pour on the cooled cake.

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