Orange Sheet Cake Icing (Print Version)
Soft, zesty orange sheet cake finished with sweet icing and fresh citrus zest. Ideal for sharing with friends.
# Ingredients:
→ Cake Ingredients
01 -
2 sticks (1 cup) of unsalted butter, softened
02 -
1 and 1/4 cups white sugar
03 -
1 tsp high-quality vanilla extract
04 -
4 medium eggs, room temp
05 -
2 cups self-rising flour
06 -
3 tbsp whole milk
07 -
Zest from a whole orange, freshly grated
→ Orange Glaze Ingredients
08 -
1 and 3/4 cups powdered sugar
09 -
2 tbsp fresh-squeezed orange juice
10 -
1 to 2 tbsp fresh orange zest for topping
# Steps:
01 -
Start by preheating your oven to 350°F. Prepare your 8x10 pan by lining it with parchment paper, leaving extra at the edges so you can lift the cake out easily later.
02 -
Grab a large mixing bowl and cream the softened butter with the sugar until fluffy and light. Stir in the vanilla, then add one egg at a time, mixing as you go. Gently fold in the flour and milk just until blended.
03 -
Fold in the orange zest gently, making sure it’s spread evenly through the batter. Pour the batter into your lined pan, smoothing it into all the corners.
04 -
Pop the pan into your preheated oven and bake for 25 to 30 minutes. A toothpick inserted in the middle should come out clean when it’s done. Let the cake cool completely before icing it.
05 -
Once the cake is cool, mix powdered sugar with orange juice until smooth. Spread this glaze all over the cake and sprinkle a good amount of orange zest on top. Let it sit until the icing hardens before cutting into pieces.
# Helpful Notes:
01 -
Keep the cake in an airtight container, and it'll stay good for up to 5 days.
02 -
Wait until the cake has cooled down before adding the glaze so it doesn’t melt and run.
03 -
For cleaner slices, let the glaze harden completely before cutting.