Reviewed: May 8, 2012

Tasty cake. After reading the reviews, I used sour cream isntead of milk and the cake wasn't dry at all. Also used whole orange zest and bit more fresh orange juice than called for. Otherwise followed the recipe exactly and used orange glaze rather than the regular icing. Though probably not often, I would make this again.

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Reviewer:

kns215

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Mar. 24, 2012

I made this for my grandmas birthday and we had all my family over ! They all loved it!!! I did have to add a little bit more orange but it was worth it !!! Thanks for sharing !!!

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Reviewer:

cbsillygirl93

Reviewed: Mar. 11, 2012

This cake is delicious! I make it every time there are a lot of oranges to use up. I use an orange glaze instead of the icing though and it is great!

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Reviewer:

ratatouille22

Cooking Level: Beginning

Reviewed: Feb. 25, 2012

This cake is SO GOOD ! Very Moist--I made cupcakes--the batter made (18) regular size cupcakes. Instead of Orange Zest--I used a natural-Orange Bakery Emulsion--which has the taste and smell of fresh picked oranges. I made a homemade orange butter cream frosting which really added to the great orange cake.

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Reviewer:

Sugar Magnolia

Reviewed: Feb. 15, 2012

I made this cake in a springform pan so it was a thick, single layer. It was nicely done in a 350 oven in 25 minutes. To compensate for the extra height, I made an orange syrup (1/2 cup o.j. with 1/4 cup granulated sugar simmered for 7 minutes) to top the cake before icing. I used a skewer to poke many, many holes and while hot, slowly poured the syrup over. When completely cooled, I covered the top with a nicely thick layer of buttercream. I prefer buttercream icing to have some sour cream in it, so I added 2T of it while leaving out 2T of the butter. It gives an ordinary icing a little edge. All in all, a good cake. I was proud to serve and everyone loved it.

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Reviewer:

ICATER

Reviewed: Jan. 28, 2012

This was simply incredible. I used freshly squeezed orange juice, used half brown sugar and half white, upped the orange zest, and added a dash of orange essence. Simply fantastic! Also added a dash of the orange essence to the icing. Thanks so much for sharing this!

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Reviewer:

Kiren K

Cooking Level: Intermediate

Reviewed: Jan. 9, 2012

This cake was all that it claimed to be! It was easy and tasted really good. I didn't use the frosting b/c we are (trying) to be a little healthy, so I simply used the juice from the zested orange, added 1/4 cup more of bottled oj, 2 tbs of sugar and boiled it down to make a glaze. I added a tsp of cold butter and brushed it on the cake. It was sooo good!

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Reviewer:

southernjerseygirl

Reviewed: Jan. 4, 2012

I substituted water for milk and use less sugar 3/4 of a cup,and the result was fluffy dough ok here is how a I made it. 1 Beat eggs and sugar til fluffy. 2 Add oil slowly 3 Add all the dry ingredients {flour, baking powder and salt} 4 Add the liquids and voila there you got the best cake!.

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Reviewer:

Lito

Cooking Level: Expert

Reviewed: Dec. 14, 2011

I used lemon instead of orange, and the cake turned out very well. I made this for a friend who loves lemon desserts and she loved it! Even I liked it, and I usually stick to chocolate.

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Reviewer:

LFerreira

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

Reviewed: Oct. 27, 2011

I have just made this cake and it is devine - I made it in one deep 9in round tin as that was all I had and used the glaze suggested by novacat (1/2 cup orange juice 1/4 cup sugar) as I discovered I didn´t have enough confectioners sugar after I had started baking. Really easy and quick recipe to make and its a tasty, orangy, moist cake. I will be making this a lot in the future!

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