A tender and flavorful loaf cake bursting with fresh orange aroma and topped with a bright glaze and fresh slices—a perfect balance of sweetness, citrus, and moist crumb.
Why You’ll Love This Recipe
This orange loaf cake is effortlessly delicious, blending buttery richness with vibrant orange zest and juice. It delivers soft, moist texture with every bite, and the optional glaze and fresh orange garnish add a delightful finishing touch. This versatile loaf is ideal for breakfast, dessert, or tea-time indulgence.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake
1½ cups (190 g) all‑purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs
1 tablespoon orange zest
½ cup (120 ml) fresh orange juice
1 teaspoon vanilla extract
⅓ cup (80 ml) whole milk or plain yogurt
Optional Orange Glaze
1 cup (120 g) powdered sugar
2–3 tablespoons fresh orange juice
Topping
Fresh orange slices
Powdered sugar (for dusting)
directions
Preheat and prepare.
Preheat your oven to 350 °F (175 °C). Grease and line a loaf pan.
Combine dry ingredients.
In a bowl, whisk together flour, baking powder, and salt.
Cream butter and sugar.
In another bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing until smooth.
Add flavorings.
Mix in orange zest, orange juice, vanilla, and milk until well combined.
Incorporate dry ingredients.
Gently fold in the flour mixture until just combined—do not overmix to maintain tenderness.
Bake.
Pour the batter into the prepared pan. Bake for 45–55 minutes or until a toothpick inserted into the centre comes out clean.
Cool.
Allow the cake to cool in the pan, then remove and let cool completely.
Glaze (optional).
Mix powdered sugar and orange juice until pourable. Drizzle over the cooled loaf.
Garnish.
Decorate with fresh orange slices and lightly dust with powdered sugar before serving.
Servings and timing
Servings: 10–12 slices
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Preparation time: ~10–15 minutes
Baking time: 45–55 minutes
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Total time: 1 hour to 1 hour 10 minutes
Variations
Healthier twist: Substitute oil and yogurt or milk for part of the butter for a lighter crumb
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Use olive oil and yogurt: Incorporate olive oil and yogurt for a tender, moist texture with a subtle tang
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Sour cream upgrade: Replace milk with sour cream or buttermilk for richness and softness .
Chocolate orange blending: Swirl in dark or white chocolate into the batter for a citrus-chocolate combination
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Cranberry-nut infusion: Add dried cranberries or walnuts for texture and complementary flavors .
storage/reheating
Room temperature: Store in an airtight container for up to 3 days .
Refrigeration: Keeps well refrigerated up to one week; bring back to room temperature before serving
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Freezing: Freeze unglazed cake for up to 2–3 months; thaw overnight and add glaze before serving
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FAQs
1. Can I substitute sour cream or yogurt for milk?
Yes. Using sour cream or yogurt adds extra moisture and improves the cake’s texture
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2. Why is my batter thin?
A slightly thin batter ensures a moist, tender crumb—this is expected and correct.
3. Can I make this cake gluten‑free?
Yes. Use a 1:1 gluten‑free flour blend for an easy substitution.
4. Do I have to use fresh orange juice?
Fresh juice and zest deliver the best flavor, but bottled juice can be used if necessary
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5. How do I know when it’s done?
The cake is ready when a toothpick or cake tester inserted into the centre comes out clean or with light crumbs.
6. Can I turn this into cupcakes?
Absolutely. Pour batter into lined muffin tins and bake for about 20–25 minutes, until tester comes out clean.
7. Is the glaze necessary?
No—the cake is delicious on its own. The glaze adds extra sweetness and citrus sheen
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8. Can I use orange extract instead of juice?
Yes—extract can intensify flavor, but consider reducing other liquids slightly to maintain consistency.
9. Will the cake stay moist?
Yes. The combination of fats and liquids keeps the loaf tender for days, especially when stored properly.
10. What loaf pan size should I use?
A standard 9×5‑inch loaf pan works well. Adjust bake time slightly if using a larger or smaller pan.
Conclusion
This Moist Orange Loaf Cake brings sunshine to any table with its vibrant citrus flavor and soft, tender crumb. Whether you enjoy it plain or drizzled with glaze, it’s a versatile treat suitable for morning coffee, afternoon tea, or dessert. Customizable with your favorite add-ins and easy to bake, this loaf will quickly become a cherished classic.
[tasty-recipe id=”19746″]