Orange Blender Cake

This Orange Blender Cake is a bright, citrusy loaf made with a whole orange and blended to zesty perfection. Moist, tender, and topped with a sweet orange glaze, it’s a simple dessert that delivers bold flavor with minimal effort. The blender does most of the work, making this a perfect go-to recipe for busy bakers who still want big results.

Why You’ll Love This Recipe

• Uses a whole orange for maximum citrus flavor

• Made entirely in the blender—minimal cleanup

• Moist and tender texture with a bright, tangy glaze

• Perfect for brunch, tea time, or dessert

• No fancy equipment required

• Easily adjustable sweetness and glaze thickness

• Great way to use up fresh oranges

• Simple ingredients, bold flavor

• Freezer-friendly

• Crowd-pleasing and kid-approved

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 whole seedless navel orange, washed, quartered, seeds removed

• 4 eggs, at room temperature

• ¾ cup olive oil

• 1¼ cup granulated sugar

• ¼ cup sour cream

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• 3 teaspoons baking powder

• ½ teaspoon sea salt

For the Orange Glaze:

• 1 cup confectioners’ sugar

• 1–2 tablespoons orange juice

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

2. In a blender, combine the whole orange, eggs, olive oil, granulated sugar, sour cream, and vanilla extract. Blend until smooth, but avoid overmixing.

3. Add flour, baking powder, and sea salt to the blender. Pulse just until combined—do not over-blend.

4. Pour the batter evenly into the prepared loaf pan.

5. Bake for 50–55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

6. Let the cake cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.

7. To make the glaze, whisk together the confectioners’ sugar and orange juice until smooth and pourable.

8. Drizzle the glaze over the cooled cake before slicing and serving.

Servings and timing

Servings: 12 servings
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Calories: Approximately 320 kcal per serving

Variations

• Orange-Lemon Twist: Replace 2 tablespoons of orange juice with lemon juice in the glaze for a tangier flavor.

• Chocolate Chip Version: Fold ½ cup mini chocolate chips into the batter before baking.

• Nutty Option: Add ½ cup chopped walnuts or almonds for texture and crunch.

• Gluten-Free: Substitute with a gluten-free 1:1 baking flour blend.

• Dairy-Free: Use dairy-free yogurt or coconut cream in place of sour cream.

• Spiced Orange Cake: Add ½ teaspoon cinnamon or cardamom to the batter for extra warmth.

Storage/Reheating

• Room Temperature: Store the cake covered for up to 3 days.

• Refrigerator: Keep in an airtight container for up to 5 days.

• Freezer: Wrap tightly and freeze for up to 2 months. Thaw at room temperature.

• Reheating: Warm individual slices in the microwave for 10–15 seconds if desired.

FAQs

Can I use a different type of orange?

Yes, but choose seedless and thin-skinned varieties like Cara Cara or mandarin for best texture and flavor.

Do I need to peel the orange?

Nope! As long as it’s seedless and thoroughly washed, you can use the whole orange, peel and all.

What if I don’t have a blender?

You can use a food processor. If using a hand mixer, puree the orange separately in a mini processor or grater before combining.

Can I skip the glaze?

Yes. The cake is flavorful on its own, but the glaze adds extra citrus sweetness and moisture.

What type of olive oil should I use?

Use light-tasting olive oil or substitute with neutral vegetable oil if preferred.

Can I make this cake in a round or square pan?

Yes, just adjust the baking time accordingly. Start checking at 40–45 minutes.

Is this cake overly sweet?

No, the citrus balances the sweetness well, but you can reduce the sugar slightly if desired.

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt makes a great substitute and adds similar moisture.

Can I make muffins with this batter?

Absolutely! Divide into a greased or lined muffin tin and bake for 18–22 minutes.

How do I keep the glaze from soaking into the cake?

Let the cake cool completely before glazing to keep it on the surface for a glossy finish.

Conclusion

This Orange Blender Cake is the ultimate blend of simplicity and bold flavor. With bright citrus notes, a tender crumb, and a sweet orange glaze, it’s everything you want in a loaf cake — and it all comes together in the blender. Whether you’re baking for brunch, dessert, or a quick treat with your afternoon tea, this easy recipe is sure to brighten your day.

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