Randy Mayor; Jan Gautro Photo by: Randy Mayor; Jan Gautro

Orange Tea Cake

This not-too-sweet cake is also great for breakfast or brunch.

Cooking Light MAY 2001

  • Yield: 10 servings (serving size: 1 (3/4-inch) slice)


  • Cake:
  • 1 cup granulated sugar
  • 7 tablespoons butter, softened
  • 1 large egg
  • 1 2/3 cups sifted cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 2% reduced-fat milk
  • 1 tablespoon grated orange rind
  • 1/2 teaspoon almond extract
  • 2 large egg whites
  • Cooking spray
  • Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon Cointreau (orange-flavored liqueur) or orange juice
  • 2 teaspoons orange juice


Preheat oven to 350°.

To prepare the cake, place the granulated sugar and butter in a large bowl, and beat with a mixer at high speed until well-blended. Add the egg, beating well. Combine cake flour, baking powder, and salt in a bowl, stirring well with a whisk. Add the flour mixture to the sugar mixture alternately with the milk, beginning and ending with flour mixture. Stir in rind and extract.

Beat the egg whites with a mixer at high speed until stiff peaks form using clean, dry beaters (do not overbeat). Fold egg whites into batter; pour batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.

To prepare the glaze, combine the powdered sugar, liqueur, and juice in a small bowl. Poke holes in top of cake using a skewer; drizzle glaze over cake.

Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 29%
  • Fat: 9.2g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.3g
  • Carbohydrate: 47.9g
  • Fiber: 0.0g
  • Cholesterol: 45mg
  • Iron: 1.5mg
  • Sodium: 272mg
  • Calcium: 51mg

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Orange Tea Cake recipe