This vibrant Zesty Persian Orange Cake with Sweet Fragrant Syrup is a citrus lover’s dream. It’s moist, tender, and richly infused with the zest and juice of fresh oranges. A delicate orange blossom glaze finishes it off with just the right touch of sweetness and perfume. Whether I’m looking for a festive centerpiece or a simple treat for afternoon tea, this cake never disappoints.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
200 g all‑purpose flour
200 g sugar
3 large eggs
120 g unsalted butter, softened
2 large oranges (zest and juice)
1 tsp vanilla extract
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
100 ml whole milk
1 tbsp orange blossom water (optional)
150 g powdered sugar (for glaze)
Directions
I preheat the oven to 175 °C (350 °F) and grease and flour a 9-inch round cake pan.
In a large bowl, I cream together the softened butter and sugar until the mixture turns light and fluffy (about 3–5 minutes).
I add the eggs one at a time, beating well after each one.
Then I stir in the zest and juice of the oranges along with the vanilla extract.
In another bowl, I whisk together the flour, baking powder, baking soda, and salt.
I gradually fold the dry ingredients into the wet mixture until just combined.
I stir in the milk and orange blossom water (if I’m using it) until everything is smooth.
I pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake cools, I mix powdered sugar with a few tablespoons of orange juice to make a smooth, pourable glaze.
After letting the cake cool in the pan for 10 minutes, I transfer it to a wire rack and drizzle it with the orange glaze before serving.
Servings and timing
This cake serves 8 to 10 people and is ready in under an hour.
Prep time: 15 minutes
Cooking time: 30–35 minutes
Total time: ~50 minutes
Calories: Approximately 250 kcal per slice
Variations
Sometimes I add chopped pistachios or slivered almonds on top for a bit of crunch and extra elegance.
For a more intense orange flavor, I substitute some of the milk with additional orange juice.
When I want a lighter version, I reduce the sugar slightly and skip the glaze altogether—it’s still delicious.
I occasionally add a pinch of cardamom or cinnamon to the batter for extra warmth and spice.
This recipe works beautifully with blood oranges when they’re in season for a deeper color and flavor.
Storage/Reheating
I store the cake in an airtight container at room temperature for up to 3 days. If it’s particularly warm or humid, I keep it in the fridge to maintain freshness.
To reheat, I warm individual slices in the microwave for about 10–15 seconds—just enough to soften the crumb and revive the glaze. This cake also freezes well: I wrap it tightly in plastic wrap and freeze it for up to 2 months. I thaw it overnight in the fridge before serving.
FAQs
How do I know when the cake is done baking?
I check the center with a toothpick—if it comes out clean or with a few moist crumbs, it’s ready. The top should also be golden and spring back lightly when touched.
Can I make this cake ahead of time?
Yes, I often bake it a day in advance. It actually tastes better the next day as the flavors have more time to develop.
What if I don’t have orange blossom water?
No problem—the cake will still be delicious without it. I sometimes use a little extra orange zest to bump up the citrus flavor when I skip the blossom water.
Can I use another type of citrus?
Absolutely. I’ve tried this with lemons and even a mix of orange and grapefruit. The texture stays the same, and the citrus notes are always refreshing.
Is the glaze necessary?
While the glaze adds a beautiful, sweet finish, I sometimes skip it for a more subtle version. The cake is moist and flavorful enough on its own.
Conclusion
This Zesty Persian Orange Cake is the kind of dessert I come back to again and again. It’s vibrant, fragrant, and incredibly easy to make. Whether I’m hosting a tea party or just craving something bright and citrusy, this cake delivers every time. I love how the simple ingredients come together into something so rich with flavor—and the orange glaze takes it to the next level.
📖 Recipe:
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Zesty Persian Orange Cake with Sweet Fragrant Syrup
- Total Time: 50 minutes
- Yield: 8 to 10 servings
- Diet: Vegetarian
Description
This Zesty Persian Orange Cake is a moist and tender citrus dessert infused with fresh orange zest, juice, and a hint of orange blossom water. Finished with a fragrant orange glaze, it’s perfect for tea time or special occasions.
Ingredients
200 g all-purpose flour
200 g sugar
3 large eggs
120 g unsalted butter, softened
Zest and juice of 2 large oranges
1 tsp vanilla extract
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
100 ml whole milk
1 tbsp orange blossom water (optional)
150 g powdered sugar (for glaze)
Instructions
- Preheat the oven to 175 °C (350 °F). Grease and flour a 9-inch round cake pan.
- Cream the softened butter and sugar in a large bowl until light and fluffy (about 3–5 minutes).
- Add the eggs one at a time, beating well after each addition.
- Stir in the zest and juice of the oranges along with the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Stir in the milk and orange blossom water (if using) until the batter is smooth.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, mix powdered sugar with a few tablespoons of orange juice to create a smooth, pourable glaze.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack and drizzle with the glaze before serving.
Notes
Add chopped pistachios or slivered almonds on top for extra crunch and elegance.
Substitute part of the milk with more orange juice for a stronger citrus flavor.
For a lighter version, reduce sugar and skip the glaze.
Add a pinch of cardamom or cinnamon for extra warmth and spice.
Try using blood oranges when in season for a richer color and flavor.
Store in an airtight container at room temperature for up to 3 days, or refrigerate if warm.
To reheat, microwave individual slices for 10–15 seconds.
Freezes well for up to 2 months when tightly wrapped.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 24g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
