Orange Walnut Cake

This Orange Walnut Cake is soft, moist, fragrant, and packed with fresh orange flavor and crunchy walnuts. A simple orange glaze adds even more citrus flavor while keeping the cake wonderfully tender. It’s perfect with afternoon tea, coffee, or as a comforting homemade dessert.

Ingredients

For the Cake

2 cups (250 g) all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar
3 large eggs, room temperature
1 tablespoon fresh orange zest
½ cup (120 ml) fresh orange juice
1 teaspoon vanilla extract
½ cup (120 ml) milk
¾ cup (85 g) walnuts, finely chopped

For the Orange Glaze

1 cup (120 g) powdered sugar
2–3 tablespoons fresh orange juice
½ teaspoon orange zest

For Garnishing

Chopped walnuts
Thin strips of orange zest
Orange slices, optional

Directions

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).

Grease a 9-inch round cake pan or an 8-inch square pan and line the bottom with parchment paper.

Lightly dust the sides with flour.

2. Prepare the Dry Ingredients

In a medium bowl, whisk together:

Flour
Baking powder
Salt

Set aside.

3. Cream the Butter and Sugar

Place the softened butter and sugar in a large mixing bowl.

Beat for 3–4 minutes until light, pale, and fluffy.

This step helps create a lighter cake, so don’t rush it.

4. Add the Eggs

Add the eggs one at a time, beating well after each addition.

Add the vanilla extract and orange zest.

Mix until combined.

If the mixture looks slightly curdled, don’t worry—it will come together when the dry ingredients are added.

5. Add the Orange Juice, Milk, and Flour

Add about one-third of the flour mixture and mix gently.

Add half of the milk and orange juice.

Continue alternating the dry ingredients with the remaining liquid, beginning and ending with the flour.

Mix only until everything is combined.

Do not overmix.

6. Add the Walnuts

Fold the chopped walnuts into the batter using a spatula.

Reserve a small handful of walnuts for decorating if desired.

7. Bake

Pour the batter into the prepared cake pan.

Smooth the top with a spatula.

Bake for approximately 35–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

If the top starts browning too quickly, loosely cover it with aluminum foil during the final 10–15 minutes.

8. Cool the Cake

Remove the cake from the oven and let it cool in the pan for 10–15 minutes.

Carefully remove it from the pan and transfer it to a wire rack.

Allow it to cool completely before glazing.

🍊 Make the Orange Glaze

Add the powdered sugar to a small bowl.

Gradually whisk in the fresh orange juice until you have a smooth, pourable glaze.

Add the orange zest and mix.

If the glaze is too thick, add a few drops of orange juice.

If it’s too thin, add a little more powdered sugar.

9. Glaze and Decorate

Once the cake has completely cooled, drizzle the orange glaze over the top.

Sprinkle with chopped walnuts and a little fresh orange zest.

Let the glaze sit for 10–15 minutes before slicing.

Dos and Don’ts

Do ✅

Do use fresh orange juice and zest for the best flavor.
Do bring the butter and eggs to room temperature.
Do cream the butter and sugar thoroughly.
Do chop the walnuts fairly small.
Do measure the flour accurately.
Do mix the batter gently once the flour is added.
Do allow the cake to cool completely before glazing.

Don’t ❌

Don’t use bottled orange juice if you want a fresh citrus flavor.
Don’t add too much orange juice to the batter.
Don’t overmix the batter.
Don’t open the oven repeatedly during baking.
Don’t glaze a warm cake, as the glaze can melt and disappear.
Don’t overbake the cake, or it may become dry.

Tips for the Best Orange Walnut Cake

For Extra Orange Flavor

Rub the orange zest into the sugar with your fingertips before creaming it with the butter. This releases the natural orange oils and gives the cake a stronger aroma.

For Toasty Walnuts

Toast the walnuts in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently. Cool completely before adding them to the batter.

For an Extra Moist Cake

After baking, brush the warm cake lightly with a mixture of fresh orange juice and a little sugar. Allow it to absorb before adding the glaze.

For a More Elegant Cake

Bake the cake in a Bundt pan and drizzle the orange glaze over the ridges. Finish with toasted walnuts and thin strips of orange zest.

Serving Suggestions

Serve slices of Orange Walnut Cake with:

Hot tea
Coffee
Whipped cream
Vanilla ice cream
Fresh orange slices
A dusting of powdered sugar

Storage

Store the cake in an airtight container at room temperature for 2–3 days.

For longer storage, refrigerate it for up to 5 days. Bring it to room temperature before serving for the best texture.

You can also freeze the unglazed cake for up to 2 months. Thaw completely, then add the orange glaze before serving.