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Orange Sunshine Cake

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Cara Cara navel oranges look like other navels on the exterior, but their interior is a distinctive pinkish red, they have an exceptionally sweet flavor, and they're seedless. In my opinion they are the best oranges for peel and eating plain that you will ever find. They are exceptional for use in sweet and savory recipes as well. I adapted a lemon loaf recipe to create my Sunshine Orange Cake.

Sliced sunshine tangerine cake on a plate.

I baked mine in mini loaf pans but a regular loaf pan or a bundt pan would work well too.

Whole loaf of Sunshine Cake.

It is good glazed or plain.

Glazed and sliced orange cake.

The orange zest and juice along with the lemon juice in this recipe make it perfectly tangy and not too sweet. You can help but think "sunshine" when you eat this Orange Sunshine Cake.

German apple cake with caramel drizzle.

Another great cake with fruit!

Dublin's Finest Apple Caramel Cake

Get the recipe →

Sliced sunshine tangerine cake on a plate.

Orange Sunshine Cake

Oranges and Greek yogurt make this cake flavorful, sweet, and moist. the glaze takes it over the top.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Brunch, Dessert
Cuisine: American
Budget: Frugal
Calories: 277kcal
Servings: 10

Equipment

  • 9x4 loaf pan
  • Small bowl
  • Medium bowl
  • Another medium bowl

Ingredients

For the cake:

  • ½ cup heavy cream
  • Juice of 1 lemon
  • 1 ¼ cup sugar
  • 2 tablespoons orange zest I used cara cara navel oranges
  • Zest of one lemon
  • 1 ½ cups all-purpose flour
  • 1 ½ 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 teaspoon fresh orange juice
  • ½ teaspoon orange zest
  • 1-2 teaspoon milk

Instructions

For the cake:

  • 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 ti 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.

Nutrition

Calories: 277kcal | Carbohydrates: 47g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 316mg | Potassium: 68mg | Fiber: 1g | Sugar: 26g | Vitamin A: 244IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 1mg
Tried this recipe?Let us know how it was!

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Comments

    5 from 59 votes (57 ratings without comment)

  1. Natasha In Oz says

    5 stars
    What a yummy looking cake. I am definitely going to try this soon.

    Thanks so much for sharing your post at the Say G’Day Saturday linky party. I've just shared this on Google+ and Pinterest.

    Hope to see you again this Saturday!

    Best wishes,
    Natasha in Oz

  2. Julia - Vintage with Laces says

    5 stars
    Hi Mary, I made the cake today. Even though I had to subsitute canola oil with sunflower oil and the Greek yogurt with regular yogurt, it turned out just great and we love it very much.Thank you very much for the recipe. I will for sure make it again :).

    • Mary says

      OH I am so glad you liked it! Thanks for commenting.

  3. Theresa @DearCreatives says

    Your cake looks amazing! I hope I have the chance to try your recipe. It's a perfect for spring!

  4. Mariah says

    Looks so yummy! Reminds me of summer 🙂

    • Mary says

      Hence the name! Thanks for visiting and commenting!

  5. Erin {Delightful E Made} says

    This cake looks soooo good! With our on-going/perpetual winter, the orange citrus cake, is calling my name in hopes of spring arriving sooner than later. (We have ANOTHER snow storm hitting the mid-Atlantic tonight. Booo!) I will defiintely make your cake soon. Have pinned!! ~Erin

    • Mary says

      Thanks Erin! This is the perfect thing to eat during a snowstorm. You'll be looking for your flip-flops!

  6. Winnie says

    GREAT looking cake!
    Orange cake is super popular here, but your recipe is quite different. I've never used cream or even buttermilk in orange cake. I'm quite intrigued 🙂 as the texture looks GOOD

  7. Jamie | Jamie's Recipes says

    Such a beautiful cake! I've been craving citrus lately too. Yum!

  8. Christine says

    So bright and cheery! The bread looks fantastic!

  9. Beverly Rosa says

    Looks delicious!! Love orange! Great job on your blog page. Awesome look!

    • Mary says

      Thanks Beverly! Much appreciated.