When you cut into this Zesty Persian Orange Cake, the aroma alone feels like a celebration — a mix of warm citrus, butter, and orange blossom drifting through your kitchen. The crumb is soft and moist, balanced with the tang of fresh orange juice and zest. It’s simple enough for a weekday bake, yet elegant enough to serve at a dinner party or holiday feast.
This cake celebrates the timeless pairing of citrus and sweetness, inspired by Persian flavors that turn everyday ingredients into something almost poetic. One bite and you’ll understand why this dessert feels both comforting and luxurious.
Table of Contents
Why You’ll Love This Persian Orange Cake
This isn’t your average orange cake. It’s moist, aromatic, and layered with flavor from fresh oranges and fragrant orange blossom water.
- Incredibly moist with a tender crumb
- Made with real oranges — no artificial flavor
- Subtle floral notes from orange blossom water
- Simple ingredients, stunning results
- Perfect balance of sweet and tangy
- Keeps beautifully for days
I first made this cake after a trip to a Mediterranean market near Austin. The shopkeeper gave me a bottle of orange blossom water and said, “Use it in cake, and your kitchen will smell like a garden.” She wasn’t kidding. The first time I baked it, my wife thought I’d bought it from a café. Now it’s one of our family’s favorite springtime bakes.
Ingredients You’ll Need
This cake blends familiar ingredients with a touch of Persian flair — fragrant, golden, and utterly satisfying.
For the Batter:
- 2 cups all-purpose flour – can use gluten-free blend if needed
- 1 cup sugar – sweet but not overpowering
- 3 large eggs – room temperature for best texture
- ½ cup unsalted butter, softened – adds richness
- Zest and juice of 2 oranges – the star of the show
- 1 teaspoon vanilla extract – balances the citrus
- 2 teaspoons baking powder – for lift
- 1 teaspoon baking soda – helps it rise evenly
- ½ teaspoon salt – enhances flavor
- 1 cup whole milk – adds moisture (or almond milk for dairy-free)
- 1 tablespoon orange blossom water (optional) – floral, aromatic touch
For the Glaze:
- 1 cup powdered sugar – base for the glaze
- ¼ cup fresh orange juice – ties everything together
Optional Add-Ons or Substitutes:
- Substitute part of the flour with almond flour for texture
- Add cardamom for a Persian twist
- Replace butter with olive oil for a Mediterranean variation
- Top with crushed pistachios for color and crunch
- Add a hint of saffron for warmth and depth
Step-by-Step Instructions
This cake comes together in minutes — all you need is a bowl, whisk, and a love for citrus.
- Prep Your Oven and Pan: Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper.
- Cream the Butter and Sugar: In a large bowl, beat butter and sugar together until light and fluffy. (Jake’s tip: take your time — this step gives your cake structure and air.)
- Add the Eggs and Flavorings: Beat in eggs one at a time, followed by vanilla, orange zest, and orange blossom water.
- Mix the Dry Ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Combine Wet and Dry: Alternate adding dry mixture and milk to the wet ingredients. Stir just until combined — don’t overmix.
- Add the Orange Juice: Stir in fresh orange juice to create a smooth, fragrant batter.
- Bake the Cake: Pour into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool completely before glazing.
- Make the Glaze: Whisk powdered sugar and orange juice together until smooth. Pour over the cooled cake, letting it drip down the sides naturally.
Quick Reminders:
- Use room-temperature ingredients for even mixing.
- Fresh oranges make all the difference — skip bottled juice.
- Don’t rush the cooling — the glaze sets better on a cool cake.
- For an extra shine, warm the glaze slightly before pouring.
Expert Tips for Success
This Persian-inspired cake is all about balance — rich yet light, sweet yet zesty.
- Use blood oranges for a deeper flavor and color.
- Orange blossom water is strong — start with ½ teaspoon if you’re new to it.
- Sift your flour for an extra tender crumb.
- Try swapping half the butter for yogurt to lighten it up.
- Add crushed pistachios on top for authentic Persian flair.
- Store it overnight before serving — it tastes even better the next day.
If you love bright, citrus-forward desserts, you’ll also adore my Zesty Lemon Truffles for bite-sized bliss or my Lemon Curd Cheesecake for a creamy, tangy treat.
Serving Suggestions
This cake is versatile — serve it with tea, as a light dessert, or dressed up for celebrations.
- Sprinkle powdered sugar before serving for a classic look
- Add orange slices or zest curls for garnish
- Top with whipped cream or Greek yogurt for contrast
- Pair with pistachio ice cream for an elegant dessert
- Serve alongside Delicious Orange Cream Cheese Mints for a citrusy dessert table
- Enjoy with coffee or mint tea for an afternoon pick-me-up
Every slice tastes like sunshine — vibrant, moist, and full of joy.
Storing and Reheating
This cake stays moist for days and makes a perfect make-ahead dessert.
How to Store It:
- Store covered at room temperature for up to 3 days.
- Refrigerate up to 6 days for extended freshness.
- Freeze whole or sliced, wrapped tightly, for up to 2 months.
- Let thaw overnight before serving.
How to Reheat It:
- Warm individual slices for 10–15 seconds in the microwave.
- To refresh a whole cake, heat in a 300°F oven for 5–7 minutes.
- Glaze after reheating if frozen.
This cake actually improves in flavor after resting a day — the citrus and floral notes deepen beautifully.
Nutrition (Per Slice – Approx. 1 Serving)
Calories: 250 | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 20g | Vitamin A: 5IU | Vitamin C: 10mg | Calcium: 2mg | Iron: 6mg
Frequently Asked Questions
Can I make this cake gluten-free?
Yes! Replace the all-purpose flour with a gluten-free 1:1 baking blend for a perfect texture.
What if I don’t have orange blossom water?
You can omit it or use a drop of rosewater or extra orange zest for aroma.
Can I double the recipe for a layer cake?
Yes — it doubles beautifully. Add whipped cream and candied orange slices between layers for a showstopper dessert.
Final Thoughts
This Zesty Persian Orange Cake is sunshine in dessert form — fragrant, golden, and utterly uplifting. It’s a reminder that the simplest ingredients, when treated with care, can turn into something extraordinary.
- Use fresh oranges for the brightest flavor.
- Don’t skip the zest — it carries the aroma.
- Serve it with love — that’s the real secret ingredient.
From my Texas kitchen to yours, this cake brings together citrus, sweetness, and a little touch of Persian charm. Whether it’s tea time, brunch, or a holiday table, this one’s bound to leave your guests smiling.
Zesty Persian Orange Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line a 9‑inch cake pan with parchment paper.
- In a large bowl, beat softened butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract, orange zest and juice, and orange blossom water if using.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternate adding dry ingredients and milk to the wet mixture, beginning and ending with flour mixture. Stir until just combined — avoid overmixing.
- Pour batter into prepared cake pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool completely.
- Meanwhile, whisk together powdered sugar and ¼ cup fresh orange juice until smooth to make the glaze.
- When cake is fully cooled, pour the glaze over the top, letting it drip naturally down the sides. Let glaze set before slicing and serving.
Nutrition
Notes
- Use fresh oranges and orange zest for the brightest flavor.
- Orange blossom water adds a floral note — if you’re new to it, you can start with ½ teaspoon instead.
- Cake improves with a short rest before serving, letting the citrus flavors meld.
