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Albert Einstein's Orange Cake

A moist and fragrant loaf cake flavored with fresh orange juice and zest, finished with a bright citrus glaze. Inspired by Albert Einstein’s love of orange cake, this recipe is simple, comforting, and perfect for sharing.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 1 hour

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IngredientsMethodVideoNotes

Ingredients
  

For the cake:
  • 1 ½ cups 190 g all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup 115 g unsalted butter, softened
  • 1 cup 200 g granulated sugar
  • 2 large eggs
  • ½ cup 120 ml fresh orange juice (about 2 medium oranges)
  • Zest of 2 oranges
  • ½ cup 120 ml whole milk or buttermilk
  • 1 teaspoon vanilla extract
For the glaze:
  • 1 cup 120 g powdered sugar
  • 2 –3 tablespoons fresh orange juice
  • Extra orange zest optional, for garnish

Instructions
 

  1. Preheat oven: Heat to 350°F (175°C). Grease and line a 9x5 inch (23x13 cm) loaf pan with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream butter & sugar: In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 2–3 minutes.
  4. Add eggs & flavor: Beat in the eggs one at a time. Mix in orange juice, orange zest, and vanilla.
  5. Combine wet and dry: Add the dry ingredients in thirds, alternating with the milk, beginning and ending with the flour. Stir gently until just combined.
  6. Bake: Pour batter into the prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Cool 10–15 minutes, then remove from the pan and let cool fully on a rack.
  7. Make glaze: Whisk powdered sugar with 2–3 tablespoons of orange juice until smooth and pourable. Adjust with more sugar or juice as needed.
  8. Glaze the loaf: Drizzle the glaze over the cooled cake and sprinkle with extra zest if desired. Let glaze sit for about an hour to harden into a crunchy topping.

Video

Notes

  • For the best flavor, use freshly squeezed orange juice rather than bottled.
 
  • Do not overmix the batter once you add the flour or the cake may turn dense.
 
  • This loaf tastes even better the next day after the glaze has soaked into the crumb.