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–+ servings
Orange Ginger Honey Cake

Irresistibly Moist Orange Ginger Honey Cake for Sweet Cravings

Discover the delightful Orange Ginger Honey Cake, an incredibly moist and zesty dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: Baking
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 cup granulated sugar
  • ½ cup honey
  • 3 large eggs
  • ½ cup fresh orange juice
  • 2 tablespoons zest of orange
  • ½ cup unsalted butter at room temperature
  • ½ teaspoon salt
For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons fresh orange juice

Equipment

  • Mixing Bowl
  • Measuring Cups
  • Whisk
  • 9-inch round cake pan
  • Spatula
  • hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your baking equipment.
  2. Grease a 9-inch round cake pan and dust with flour.
  3. In a medium bowl, whisk together the flour, baking powder, ginger, and salt.
  4. Beat the butter and sugar together until light and fluffy.
  5. Add eggs one at a time, mixing well after each, then add honey.
  6. Mix in fresh orange juice and orange zest until combined.
  7. Fold in the dry ingredients until just combined.
  8. Transfer the batter to the prepared pan and smooth the top.
  9. Bake for 30-35 minutes, or until a toothpick comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then cool completely on a rack.
  11. Whisk powdered sugar with orange juice for the glaze.
  12. Pour the glaze over the cooled cake and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Keep leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for a week.

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