Is it even summer? In Colorado we’ve been having a ton of rainy, cloudy days lately, and it hardly seems like the middle of July. 

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I’ve had a particularly rough week myself, right in line with the rainy weather. But what DOESN’T cake fix?

Because of that, we needed a little pick-me-up in my house this week- this Orange Chiffon Cake was the perfect choice. Oranges seem like such a summery, bright fruit to me, and even just a lightly-flavored dish like this one, you’ll get that pop of flavor. 


This cake starts with a dense, smooth batter with subtle hints of orange zest, extract, and juice. Then, by folding in the egg whites, the cake gets a lift, and the result is a silky, lightly sweet cake that you’ll love for dessert any night, or even as a breakfast cake. I mean… if you’re like me, all cake becomes breakfast cake the next day, but you get the idea. 


I have previously had trouble getting cakes out of pans, particularly bundt pans, but I recently found the best recipe ever. It’s a pan release mixture that is equal parts flour, shortening, and canola oil, and it’s the stuff of perfect-cake dreams. I originally saw this at Veronica’s Cornucopia. If you bake regularly, make this. You can mix up a batch and just stick in the fridge to use whenever you need it- it works every time!


Here’s the recipe for Orange Chiffon Cake- Enjoy!

Orange Chiffon Cake


For the Cake

  • 1 1/4 cups softened butter
  • 1 1/4 cups sugar
  • 5 eggs separated
  • 1/2 cup sour cream
  • 1 tsp. vanilla extract
  • 2 tsp. orange extract
  • 1/2 cup flour
  • 1 1/2 cups plus 2 tbs. self-rising flour
  • Pinch of salt
  • Zest of 1 orange
  • 1/4 cup orange juice
  • Zest of 1 lemon

For the glaze

  • 1 1/2 cups powdered sugar
  • 1/2 cup sour cream
  • 1 tsp. orange extract
  • 1 tsp. orange juice
  • 1 tbsp. honey


For the Cake

  1. Preheat oven to 350 degrees, and prep your bundt pan
  2. Beat together butter and sugar until fluffy
  3. Add the egg yolks, sour cream, and extracts
  4. Mix together the flours and salt. Mix together the orange zest, lemon zest, and orange juice.
  5. Add the flour mixture and juice mixture alternately, and mix until combined
  6. Beat the egg whites until soft peaks form
  7. Gently fold the egg whites into the batter until incorporated
  8. Pour into your prepared bundt pan and smooth out. Bake at 350 degrees for 38-45 minutes, or until a cake tester comes out clean

For the Glaze

  1. Combine all ingredients together with a whisk until smooth. Drizzle over the cooled cake for an extra orange flavor!

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