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Orange Queen Cakes

Annette Zito, KitchAnnette™
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins


  • 1 cup butter
  • 3/4 cup sugar
  • 1/2 tsp nutmeg
  • 4 tsp fresh orange juice, divided
  • 3 tbsp orange zest, divided
  • 4 large eggs, separated
  • 2 cups flour
  • 2 cups powdered sugar
  • 2-3 tbsp milk


  • Cream butter and sugar. Mix in nutmeg, 2 tsp orange juice, and 2 tbsp zest. Incorporate egg yolks. Add flour half at a time, mixing well.
  • Whisk egg whites until stiff then fold into batter.
  • Grease mini muffin tin or small ramekins and evenly distribute batter.
  • Bake at 350° for 20 to 30 minutes or until light golden brown and tester comes out clean. Cool for 2 minutes in the pans, then remove to wire rack to fully cool.
  • Mix powdered sugar, milk, remaining orange juice, and remaining zest in a bowl. Taste to see if it’s tart or sweet enough and adjust.
  • Holding the bottom edge of the cake, generously dip it top-first into the bowl then place on wax paper to dry.


You can use this batter in larger muffin tins, loaf pan, or layer cake pan. Adjust baking time accordingly.