Orange Sheet Cake Icing

Sweet vanilla and zingy orange peel blend together for an ultra-moist, crowd-pleasing cake. Pour on a generous layer of tangy, citrusy icing for a sunny treat you’ll want to share. Every bite bursts with fresh orange taste and a delicate texture, while that glaze gives just enough sugary kick.

I’ve baked this cake for countless family get-togethers, and nobody stops at one slice. The smell of orange in the house always reminds me of my grandma’s cheery breakfast nook, where citrus treats made everyone happy.

Irresistible Ingredients Lineup

• Self-raising flour gives the batter an effortless lift, keeping things fluffy
• Velvety farm eggs bring the batter together and add depth
• Caster sugar mixes smoothly in, spreading the sweetness all around
• Vanilla essence makes those bright orange flavors really pop
• Rich butter at room temp means the cake ends up light and soft
• Milk brings that perfect melt-in-your-mouth feel
• Fresh orange zest adds punchy citrus oils and fragrance
• Powdered sugar whips into the dreamiest icing

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Making Your Orange Showstopper

Finishing Touch:

When the cake’s cooled, pour on your orange glaze and let it run down the sides. Sprinkle some zest for a pop of color and extra zing.

Sugar Glaze Time:

Mix powdered sugar and a splash of orange juice till you get a silky glaze, while the cake cools down completely.

Start Baking:

Pop the tin in your warmed oven and let it bake until golden and risen. Twenty-five to 30 minutes usually does the trick.

Orange Goodness Mix-In:

Stir in all that fresh orange zest and scoop the batter into your lined tray. Give the top a quick smooth-over.

Flour Party:

Add flour in thirds, swapping with bits of milk. This gentler folding keeps the airy texture you want.

Batter Building:

Crack in eggs, one by one. Let each one blend nicely before adding the next to avoid weird lumps.

Cream It Up:

Start by beating soft butter until creamy, then pour in sugar bit by bit until the mix is extra fluffy.

Getting Ready:

Turn your oven to a comfy 180°C. Line your baking tin so nothing sticks—trust me, it helps with cleanup.

Baking goes way back in my family. Slicing into a fresh, zesty orange cake—seeing the glaze crack as the knife goes through—always brings back those cozy Sunday afternoons in the kitchen with Mom.

Tasty Ways To Serve

Turn this cake into something extra by pairing slices with vanilla whipped cream and juicy orange segments. Serving for tea? Try squares with your favorite cup of Earl Grey or floral chamomile. When it’s hot out, drop a scoop of vanilla ice cream next to it. A dash of chocolate flakes or a little caramel sauce on top takes it to a whole new level.

Switch Up Your Style

Play with flavors—swap orange for lemon zest if you want a different citrus vibe. Poppy seeds add a cool crunch. Use almond extract instead of vanilla for a nutty edge. For a party twist, throw in dark chocolate chips or candied peel. Want it richer? Slather on cream cheese frosting instead of a glaze.

Stay Fresh Longer

Keep your orange traybake sealed in a container at room temp—it’ll be moist for five days. For more time, wrap up slices and freeze them for up to three months. Ready to eat? Let thaw for an hour, or zap in the microwave for five seconds to make it taste oven-fresh again.

Citrus Science Made Simple

Nailing the right amount of sugar and acid guarantees a not-too-sweet, balanced cake. Adding orange juice to your glaze brings flavor and helps create that shiny, pourable finish. Zest actually packs more flavor, since baking makes the oils in the peel shine way more than juice alone could.

Is It Done? Here's How To Tell

Look for the cake sides to pull a bit from the pan and the surface to bounce back if you press it. Stick a skewer in the center—it should come out clean or with just a crumb or two (no gooey bits).

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Smart Baker Tricks

• Zest your oranges first—makes juicing them later super easy
• Starting with room-temp ingredients keeps the batter extra smooth
• Let the cake cool before icing or your glaze will run right off

I always lean on this orange traybake for potlucks, breakfast gatherings, and more. It’s a breeze for bakers at every level—never fails to wow with its burst of citrus, soft crumb, and homey charm. Whether you’re brunching with friends or pouring tea for loved ones, the simplest bakes bring the happiest memories.

Recipe FAQs

→ What’s self-rising flour?

It’s flour with leavening already mixed in. Use all-purpose and baking powder instead if needed.

→ Why wait for icing to set?

It makes cutting the cake easier and keeps it neat for storage.

→ Can I prepare it early?

Sure, it stays fresh in a sealed container for up to 5 days.

→ Why cool the cake first?

Warm cake will melt the icing and ruin the texture.

→ Is it freezable?

Yes, but don’t ice it first. Once thawed, you can add the icing.