Last updated on January 29th, 2025.
Blossom Orange Cake is a moist, tender and fluffy cake loaded with fresh orange flavor, and is perfect as a snack cake, or a unique and delicious cake that will impress everyone.
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Orange blossom water, also known as orange flower water, is a clear liquid made by concentrating the blossoms of the bitter orange tree, and it very popular ingredients in many middle eastern cuisine like in this Baklava, and it’s a great thing to have in your fridge.
The cake tastes like an orange cake, but the addition of orange blossom water adds a delicate, floral notes, and a slight citrus flavor, with a subtle sweetness. (it’s not like orange extract).
It is a simple cake that takes me back home, tastes like a beautifully distant place, and can be dressed up with a dollop of cream or a sprinkle of toasted almonds.
For more Orange and Orange Blossom Recipes check out this Orange Chiffon Cake, this Semolina Cake, and this Sahlab.
Ingredients
The complete recipe including measurements is at the bottom of this post in the recipe card. Please make sure to read the recipe notes before you start baking.
- Granulated Sugar.
- Orange zest. You can also add lemon zest, but I do not recommend replacing it completely.
- Large eggs at room temperature
- Melted butter, cooled and olive oil, or other unflavored natural vegetable oil such as canola oil.
- Sour cream, or plain greek yogurt.
- Orange blossoms water. Do not replace it with rose water, it is not the same.
- Unbleached all-purpose flour
- Baking powder.
Step-by-Step Instructions
- In a large mixing bowl, or a bowl of a stand mixer, measure the sugar, then use a fork, or your fingers to run the orange zest into the sugar, until you have a light orange mixture.
- Add the egg o the orange sugar and whisk until fully incorporated and lighter in color, about 1 minute if using a mixer, or a about 2-3 minutes if using a whisk.
- With the mixer on medium-high speed, drizzle in the melted butter followed by the olive oil and continue mixing until fully incorporated.
- In a medium bowl mix the sour cream and orange blossom water them add it to the mixture.
- Mix the baking powder into the flour then add the dry ingredients into the batter on low speed. (I add it using a whisk, or even a fork).
- Pour the cake batter into your prepared pan and bake until a cake tester comes out with a few moist crumbs. Do not open the oven mid baking, or else the cake might sink.
Yields
This recipe yields one 9-inch cake, serving approximately 8-10 people. Or, one 8, or 10 cups bundt pan yields 10-14 slices. If baking orange blossom bundt cake, increase the oven temperature to 350F and bake for 40-50 minutes. Remember to pay attention to the cake and not the timer.
Serving Ideas
This cake is simple and is perfect served plain with a cup of tea or coffee, or with a simple orange icing sugar. It is also a great dessert to celebrate a special occasion with a side or with a dollop of whipped cream, a drizzle of orange curd, or a scoop of vanilla ice cream for an indulgent treat.
Storing the Cake
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Avoid storing it in the refrigerator, it will dry out.
- Freezing: Wrap the unglazed cake tightly in plastic wrap and foil. Freeze for up to 6 weeks. Thaw at room temperature and glaze before serving.
Orange Blossom Cake Recipe
Airy, fluffy and moist orange cake infused with orange blossom water.
Ingredients
- Zest of 2 medium Oranges
- 1 1/2 Cups (300g) Sugar
- 2 Large Eggs, at room temperature
- 1/2 Cup (113g) Unsalted butter, melted
- 1/2 Cup (120ml) Olive oil
- 1/2 Cup (120ml) Sour cream
- 1 Tablespoon Orange blossom water
- 2 Cups (240g) Unbleached all purpose flour
- 2 teaspoons Baking powder
Instructions
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Preheat the oven to 325F (160C), and grease and line the bottom of one 9-inch pan.
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In a large bowl (or a bowl of a standing mixer) measure the sugar, then use a fork to run the zest into the sugar until the mixture is orange in color.
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Beat in the eggs until you have a light and fluffy mixture, about 1 minute if using a mixer, or 2-3 minutes if using a whisk.
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Pour in the melted butter and mix until incorporated then mix in the olive oil.
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Mix in the sour cream and orange blossom water.
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In a medium bowl, measure the flour and baking powder.
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Add the flour mixture into the liquid mixture.
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Pour the cake batter into the prepared pan and bake over the medium oven rack for 55-65 minutes.
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The cake is ready when a cake tester, or a toothpick comes out from the center of the cake with a few moist crumbs.
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Remove from the oven and allow the cake to cool in the pan for about 20 minutes before inverting it.
Recipe Notes
- This recipe yields one nine inch cake, or one 8-10 cups bundt pan.
- If baking in a bundt pan, bake at 350F (180C) and bake for 45-50 minutes.
- Store at room temperature cover, or in a cake dome for up to three days. Or, wrap in plastic wrap, then aluminum foil and freeze for up to six weeks. Unwrap to unfreeze.