Orange Blossom Cake Recipe: Floral Citrus Layer Cake
Orange Blossom Cake is a moist, tender and airy cake bursting with fresh orange flavor and a subtle floral note from orange blossom water. It works beautifully as a simple snack cake or dressed up for special occasions, and it’s sure to impress family and guests.
Orange blossom water (also called orange flower water) is a clear, fragrant liquid distilled from the blossoms of the bitter orange tree. It’s a classic ingredient in many Middle Eastern desserts and adds a delicate, floral citrus accent to baked goods. In this cake the orange blossom water enhances the orange zest and citrus flavor without tasting like an artificial extract.
This cake is straightforward to prepare yet offers an elegant profile: bright orange zest folded into sugar, eggs whipped until light, and a simple combination of butter and olive oil for richness. A little sour cream keeps the crumb tender and moist. Finish simply with a dusting of powdered sugar, a spoonful of whipped cream, toasted almonds, or a drizzle of orange glaze if you like a sweeter finish.
If you enjoy this flavor combination, consider trying other orange-based recipes that pair well with orange blossom water for a consistent theme across desserts.
Ingredients
Complete measurements are listed below. Read the notes and the instructions before you start to make sure everything is at the right temperature and you have the proper pan ready.
- Zest of 2 medium oranges
- 1 1/2 cups (300 g) granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (113 g) unsalted butter, melted and cooled
- 1/2 cup (120 ml) olive oil (or another neutral vegetable oil)
- 1/2 cup (120 ml) sour cream or plain Greek yogurt
- 1 tablespoon orange blossom water
- 2 cups (240 g) unbleached all-purpose flour
- 2 teaspoons baking powder
Step-by-Step Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Measure the sugar into a large mixing bowl. Add the orange zest and use a fork or your fingertips to rub the zest into the sugar until it is well distributed and the sugar has taken on an orange color and aroma.
- Add the eggs to the orange-scented sugar and beat until the mixture is lighter in color and slightly frothy—about 1 minute with a mixer or 2–3 minutes by hand.
- With the mixer running on medium-high (or by slow, steady stirring), drizzle in the melted butter, then the olive oil, mixing until fully incorporated.
- In a separate small bowl, combine the sour cream with the orange blossom water, then stir this mixture into the batter until even.
- Whisk the flour together with the baking powder. Add the dry ingredients to the wet mixture and mix on low speed (or fold by hand with a spatula) until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top. Bake on the middle rack for about 55–65 minutes, or until a cake tester or toothpick inserted into the center comes out with a few moist crumbs attached. Avoid opening the oven during the first part of baking to prevent the cake from collapsing.
- When the cake is done, remove it from the oven and let it cool in the pan for about 20 minutes. Then invert onto a cooling rack to cool completely before serving or glazing.
Yields
This recipe makes one 9-inch cake, serving about 8–12 people depending on slice size. If you prefer a bundt, you can bake it in an 8–10 cup bundt pan; if baking in a bundt, increase oven temperature to 350°F (180°C) and bake for 45–50 minutes. Always watch for doneness rather than relying strictly on the timer.
Serving Ideas
Serve this cake plain with tea or coffee for an elegant everyday treat. For a slightly sweeter presentation, dust with powdered sugar or drizzle a simple orange glaze. It’s also lovely with a dollop of whipped cream, a spoonful of orange curd, toasted sliced almonds for crunch, or a scoop of vanilla ice cream for a richer dessert.
Storing the Cake
- Room temperature: Keep the cake covered in an airtight container or under a cake dome for up to 3 days. Storing at room temperature preserves moisture and texture.
- Freezing: Wrap an unglazed cake tightly in plastic wrap, then foil. Freeze for up to 6 weeks. Thaw at room temperature before glazing or serving.
Orange Blossom Cake Recipe
Airy, fluffy and moist orange cake gently infused with orange blossom water.
Prep Time: 20 minutes
Cook Time: 55–65 minutes (or 45–50 minutes at 350°F for bundt)
Servings: About 12
Author: Dikla Levy Frances
Ingredients
- Zest of 2 medium oranges
- 1 1/2 cups (300 g) sugar
- 2 large eggs, room temperature
- 1/2 cup (113 g) unsalted butter, melted
- 1/2 cup (120 ml) olive oil
- 1/2 cup (120 ml) sour cream
- 1 tablespoon orange blossom water
- 2 cups (240 g) unbleached all-purpose flour
- 2 teaspoons baking powder
Instructions
- Preheat oven to 325°F (160°C). Grease and line a 9-inch cake pan.
- Rub orange zest into the sugar until fragrant and the sugar takes on an orange tint.
- Beat in the eggs until the mixture is lighter and slightly fluffy.
- Mix in the melted butter, then the olive oil, until incorporated.
- Stir the sour cream with the orange blossom water and add to the batter.
- Combine flour and baking powder, then fold into the batter until just combined.
- Pour into the prepared pan and bake on the middle rack for 55–65 minutes, until a tester shows a few moist crumbs.
- Cool in the pan 20 minutes, then invert to cool completely before serving.
Notes
- One nine-inch cake or one 8–10 cup bundt pan. For bundt, bake at 350°F (180°C) for 45–50 minutes.
- Store at room temperature in a covered container up to three days, or freeze wrapped tightly for up to six weeks.
- If you don’t have orange blossom water, the cake will still be orange-forward but will lack the delicate floral note—do not substitute with rose water for the same flavor.