Orange Blossom Cake | A moist and tender orange blossom cake made with Greek yogurt, fresh orange juice, orange zest, and orange blossom water. This Middle Eastern-inspired orange cake has the perfect balance of sweetness and fresh orange flavour.
This orange blossom cake is a simple, moist, fluffy cake that’s slightly sweet and full of bright orange flavour. I combine fresh orange juice, orange zest, and a splash of bitter orange blossom water for the best citrus taste.
The prep time for this orange cake is only 10 minutes. Just mix the wet ingredients and the dry ingredients, then combine and pour into a 9-inch cake pan.
It takes about 40 minutes in the oven, meaning you can have a delicious orange cake in under an hour. Perfect for brunch or a simple dessert.
I love to serve orange blossom cake with a dusting of powdered sugar on top, however, I have served it with a simple cream cheese icing before, and it was also great!
Orange blossom cake is the perfect dessert for any time of year, from the winter citrus season to mid-summer, paired with a refreshing drink.
This cake batter can also be made into 12 muffins! Bake for around 18-20 minutes.
What is Orange Blossom Water?
Orange blossom water is a clear liquid extracted from bitter orange blossoms. It is aromatic, floral, and quite bitter, so only a small amount is needed in baked goods.
Orange blossom water is traditionally prominent in Middle Eastern cuisine and Mediterranean desserts, such as Baklava.
1/2 teaspoon of orange blossom water is used in this cake recipe. Because orange blossom water is highly potent, make sure to measure it rather than free pour it. A little goes a long way.
Where Can I Find Orange Blossom Water?
You can likely find orange blossom water in the international section of your local grocery store or in specific ethnic grocery stores.
Orange blossom water can also be ordered online or even distilled at home, if you’re knowledgeable enough.
How do You Know When Cake is Ready?
You know that a cake is cooked through and ready to come out of the oven when you insert a toothpick or similar object into the centre of the cake, and it comes out clean or with minimal crumbs.
If the toothpick comes out covered in cake batter, the cake is not ready.
The cake should also be browned on top and not look or feel jiggly.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
Prep tips:
Whisk together the eggs, Greek yogurt, sugar, vanilla, orange blossom water, orange juice, orange zest, and vegetable oil.
In a separate bowl, sift the flour and add the baking powder and salt. Add the dry ingredients to the wet ingredients and gently fold together.
Pour the cake batter into a greased 9-inch cake pan.
Bake for 40 minutes or until a tooth pick comes out clean when inserted into the centre of the cake.
To serve the orange blossom cake, dust it with powdered sugar.
Tips for Making Orange Blossom Cake
What to Serve with Orange Blossom Cake
My favourite way to serve orange blossom cake is with a simple dusting of powdered sugar on top.
For a sweeter version, top the cake with an orange cream cheese icing.
Craving more citrus cakes? Try my Lemon Poppy Seed Cake.
Storage
Store the cake covered at room temperature for 3-4 days. Covering the cake is essential, or it will dry out. If topping with icing, make sure to refrigerate it.
FAQ’s
Orange blossom water is a clear liquid extracted from bitter orange blossoms. It is potent and quite bitter, so only a small amount is needed in baking.
You should be able to find orange blossom water in the international section of your local grocery store.
You know that a cake is ready to come out of the oven when a toothpick inserted into the centre of the cake comes out clean or with minimal crumbs.
Orange Blossom Cake Recipe
Equipment
- 1 whisk
- 1 9-inch cake pan
Ingredients
- 2 eggs
- ¾ cups plain Greek yogurt
- ¾ cups white sugar
- 1 teaspoon vanilla extract
- ½ teaspoon orange blossom water
- zest from one navel orange
- juice from one navel orange about 1/3 cup
- ¼ cup vegetable oil
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F/180°C and lightly grease a 9-inch cake pan.
- Whisk together the eggs, Greek yogurt, sugar, vanilla extract, orange blossom water, orange juice, orange zest, and vegetable oil.
- In a separate bowl, sift the flour, baking powder, and salt. Add to the wet ingredients, and gently fold together.
- Add the cake batter to the greased cake pan and bake for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for 30 minutes before transferring to a cooling rack. Lightly dust the cake with powdered sugar and serve.
Notes
Nutrition Info
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
