Rustic, bright, and full of sunshine—this Glazed Orange Cornmeal Cake blends orange zest, olive oil, and sugar into a cozy, citrusy delight.

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This Glazed Orange Cornmeal Cake started out as a total accident. Or maybe more like a “let’s see what happens” moment — which, let’s be honest, is how half of my baking adventures go.

It was one of those midweek afternoons where everything just felt… off. You know that kind of day? I’d just come back from running errands — the kind where you swear you only need milk and somehow end up with a bag of lemons, a candle, and absolutely no milk. Anyway, I found a single orange rolling around in the fruit bowl, looking like it had been there since Christmas. Next to it? Half a bag of cornmeal from a cornbread experiment that no one in my family really liked (too dry, too bland, don’t ask).

Something about that orange though — bright, stubbornly sunny — made me want to bake. Maybe it was nostalgia. My grandmother used to make lemon cakes that smelled like summer even in December. I think I was chasing that memory without realizing it.

So I started mixing — olive oil, sugar, a splash of juice — and by some small miracle, this cake was born. When it came out of the oven, golden and glistening with that sugared crust, I swear the whole house felt warmer. My husband said, “It smells like Florida in here,” and honestly, that might be the best compliment a cake’s ever gotten.

Why You’ll Love This Glazed Orange Cornmeal Cake Recipe?

Okay, so let me tell you why this Glazed Orange Cornmeal Cake is now one of my ride-or-die recipes. First, it’s simple. No fancy mixer, no weird ingredients — just a bowl, a whisk, and a little faith.

Second, it’s the kind of cake that surprises you. It’s rustic and soft, but the cornmeal gives it a bit of texture — like a gentle reminder that this isn’t some store-bought sponge. The olive oil keeps it moist for days (not that it ever lasts that long here), and the orange zest? It turns the whole thing into a little slice of sunshine.

It’s sweet without being too much. More like “I could eat this for breakfast and not feel guilty” sweet. You know what I mean? It’s comforting, a little nostalgic, and somehow feels fancier than the effort it takes.

And that sugar topping that melts into a caramelized glaze as it bakes? Oh, my friend, that’s the magic trick.

Ingredient Notes:

Every time I make this cake, I swear I fall in love with how simple the ingredient list is. But simple doesn’t mean boring. Each one does its part — no slackers here.

Olive Oil: Go for a mild one — nothing too strong or peppery. The first time I made it, I used one that was basically liquid grass, and yeah… don’t do that. A mellow one keeps the cake soft, moist, and subtly fruity.
Cornmeal: The secret weapon. Use finely ground cornmeal for that perfect balance of grit and tenderness. It’s what gives the cake that cozy, old-fashioned texture that feels almost like something your grandma might’ve made in a cast-iron skillet.
Orange Zest & Juice: The flavor backbone. Don’t skip the zest, okay? That’s where all the personality is hiding. Rub it into the sugar first to release the oils — your kitchen will smell like you live in an orange grove.
Sugar: It’s not just for sweetness here. The sugar sprinkled on top caramelizes in the oven, creating a crisp, crackly glaze that’s wildly satisfying to break through with your fork.
Flour: Basic all-purpose works great — nothing fancy. It just holds everything together while letting the cornmeal shine.
Baking Powder & Salt: Quietly doing their jobs in the background. They’re like the rhythm section of a band — you’d notice if they were missing.

How To Make Glazed Orange Cornmeal Cake?

Step 1: Prep Like You Mean It

Preheat your oven to 375°F. Brush an 8-inch round pan with olive oil (or butter if you’re feeling old-school), line it with parchment, and brush that too. I know it sounds excessive, but trust me, you’ll thank yourself later when the cake slides out like a dream.

Step 2: Mix the Batter

In a big bowl, whisk together the eggs, olive oil, 1 cup of sugar, and orange juice until smooth. Add your flour, cornmeal, baking powder, salt, and orange zest. Stir it all together until just combined — no need to overthink it. The batter will look a little rustic, and that’s the beauty of it.

Step 3: Sprinkle and Bake

Pour the batter into your prepared pan and sprinkle the remaining ⅓ cup of sugar evenly over the top. Slide it into the oven and let it bake for 25 to 35 minutes, until it’s golden brown and your kitchen smells like heaven. The top should be crisp, and a toothpick in the center should come out clean — though I’ve definitely poked mine early and still called it “good enough.”

Step 4: Cool (If You Can Wait That Long)

Cool it in the pan for about 20 minutes before flipping it out onto a plate. Peel off the parchment and flip it back upright. It should look glossy and sun-kissed, with that sugar crust sparkling in the light.

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If you’re patient, wait until it cools completely before slicing. If you’re me, cut a piece while it’s still warm and call it “quality control.”

Storage Options:

This cake actually gets better with time — like leftovers that surprise you on day two. The olive oil keeps it soft, and the orange flavor deepens overnight.

Keep it covered at room temperature for about 3 days, or in the fridge for up to 5 (though it never survives that long around here). If you freeze it, wrap it tight — plastic wrap, then foil — and it’ll last a month. Just thaw before serving, maybe warm it a little if you’re feeling fancy.

Variations and Substitutions:

The Glazed Orange Cornmeal Cake is one of those recipes that’s hard to mess up, which is dangerous because it means you’ll want to keep playing with it.

Lemon Twist: Swap the orange for lemon for something sharper and brighter.
Boozy Brunch Version: Add a splash of Grand Marnier or limoncello. (Responsibly. Ish.)
Nutty Touch: Toss in some chopped almonds or pistachios for texture.
Glaze it: Mix powdered sugar with orange juice and drizzle over the cooled cake for extra drama.
Citrus Medley: Combine orange, lemon, and grapefruit zest for a flavor bomb.

What to Serve with Glazed Orange Cornmeal Cake?

This cake plays well with others. It’s humble but still knows how to make friends.

Coffee or espresso: Honestly, this is a match made in heaven.
Whipped cream or Greek yogurt: That tangy creaminess balances out the sweetness.
Fresh berries: Strawberries and orange together? Game-changer.
Vanilla ice cream: If you know, you know.
A drizzle of honey: Because a little extra sweetness never hurt anyone.

Frequently Asked Questions:

Do I have to use olive oil?
No, but it’s what gives it that delicate richness. Butter makes it heavier — not bad, just different.

Can I use other citrus fruits?
Absolutely. Lemons, tangerines, blood oranges — go wild.

Can I skip the sugar crust?
You can, but then we can’t be friends. (Kidding. Kind of.)

When I bake this Glazed Orange Cornmeal Cake, it always feels like pressing pause on the noise of life. It’s simple. Warm. Honest. It doesn’t care about looking perfect — which might be why I love it so much.

So if you’ve got an orange rolling around your counter and an extra half-hour, make this cake. And if you end up eating half of it standing over the sink while it’s still warm — well, welcome to the club.

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

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