Photo of Glazed-orange cornmeal cake by WW

Glazed-orange cornmeal cake

Total Time
40 min
15 min
25 min
Even non-bakers can make this terrific cake with ease. Orange juice and zest bring a nice citrus flavor to this dessert. The oil whisks right in, so you don’t need an electric mixer (like you do with recipes that use butter). If desired, you can omit the glaze and simply dust the top of the cake with powdered sugar. This cake will keep up to 3 days at room temperature if wrapped tightly in plastic wrap. Or wrap it tightly and freeze for up to 1 month. Top with low-fat vanilla ice cream and sliced oranges, if desired


Cooking spray

2 spray(s)

Olive oil

¼ Tbsp, not extra-virgin


2 large egg(s)


½ cup(s), granulated

Orange juice

9 Tbsp, divided (1/2 cup plus 1 Tbsp)

All-purpose flour

1¼ cup(s)

Yellow cornmeal

½ cup(s)

Baking powder

2 tsp

Table salt

½ tsp

Orange zest

3¼ tsp, divided (plus extra for garnish)

Powdered sugar (confectioner's)

½ cup(s)


  1. Preheat oven to 375°F. Coat bottom and sides of a 9-inch round cake pan with cooking spray and then line bottom of pan with a round piece of wax or parchment paper; coat paper with cooking spray.
  2. In a large bowl, whisk together oil, eggs, granulated sugar and 1/2 cup orange juice until blended. Whisk in flour, cornmeal, baking powder, salt and 1 tablespoon orange zest just until blended and smooth.
  3. Pour batter into prepared pan. Bake until a tester inserted in center of cake comes out clean and cake is golden, about 20 to 25 minutes.
  4. Place pan on a wire rack and cool for 5 minutes. Invert cake gently onto a plate and remove wax or parchment paper; flip cake over onto a wire rack to cool for a few minutes more.
  5. Meanwhile, to make glaze, in a small bowl, combine powdered sugar, remaining 1 tablespoon orange juice and remaining 1/4 teaspoon orange zest until smooth. Spoon glaze over top of warm cake and spread out to edges. Slice into 10 pieces and serve. Yields 1 slice per serving.