Orange Loaf Cake Recipe
An orange loaf cake is a bright, zesty treat that makes for a delightful snack or dessert. Its moist texture and vibrant citrus flavor are perfect for citrus lovers, and the recipe is simple enough to whip up on a whim. Whether you’re looking for a sweet treat with your morning coffee or an afternoon pick-me-up, this cake is a go-to recipe for all occasions.
Ingredients
Here’s a list of ingredients you’ll need for the loaf cake and glaze:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- Zest of 2 oranges (preferably organic for a more intense flavor)
- ⅓ cup freshly squeezed orange juice
- ½ cup whole milk, room temperature
- 1 tsp pure vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp freshly squeezed orange juice
- Zest of 1 orange (optional)
Instructions
1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment paper, leaving enough overhang to help lift the cake out later.
2. Prepare Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry ingredients aside. These will give the cake its structure and help it rise.
3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes. The creaming process is important as it helps incorporate air into the batter, resulting in a lighter texture for the cake.
4. Add the Eggs and Orange Zest: Crack the eggs into the butter and sugar mixture one at a time, beating well after each addition. Then, add the orange zest. The oils in the zest carry most of the orange flavor, so don’t skimp on this step!
5. Mix in the Orange Juice, Milk, and Vanilla: Gradually mix in the freshly squeezed orange juice, followed by the milk and vanilla extract. These liquids will make the cake moist and tender. The batter may look a bit curdled at this stage, but don’t worry—it will smooth out when you add the dry ingredients.
6. Combine Dry and Wet Ingredients: Slowly add the dry ingredients to the wet mixture in two or three batches, mixing just until combined. Overmixing at this point can lead to a dense cake, so be gentle with the batter. Scrape down the sides of the bowl to ensure everything is incorporated.
7. Bake the Cake: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with a piece of foil for the remaining baking time.
8. Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, using the parchment overhang, lift the cake out of the pan and transfer it to a wire rack to cool completely.
9. Prepare the Orange Glaze: While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of orange juice until you get a smooth, pourable consistency. If you prefer a thicker glaze, use less juice; for a thinner glaze, add more. For extra orange flavor, stir in a bit of orange zest.
10. Glaze the Cake: Once the cake is completely cool, drizzle the glaze over the top, allowing it to cascade down the sides for a rustic look. For an added touch, you can sprinkle a little extra orange zest over the glaze.
Tips for Success
- Room temperature ingredients: To ensure that your cake batter blends smoothly, make sure your butter, eggs, and milk are at room temperature. Cold ingredients can cause the batter to split or curdle.
- Freshly squeezed juice: While bottled orange juice can work in a pinch, fresh juice gives the best flavor. Since this recipe relies heavily on orange flavor, the fresher, the better!
- Don’t overmix: Once you add the dry ingredients to the wet, be careful not to overmix the batter. Doing so can result in a tough cake. Mix just until everything is incorporated.
- Zesting oranges: Use a microplane or fine grater to zest the oranges, being careful to avoid the bitter white pith beneath the orange skin.
- Adjust sweetness: If you prefer a sweeter cake, feel free to add an extra tablespoon of sugar to the batter or the glaze. Conversely, for a more tart flavor, you can add a little lemon juice or zest alongside the orange.
Variations
- Orange and Almond Loaf Cake: Add ½ cup of ground almonds to the dry ingredients for a nutty flavor and slightly denser texture.
- Chocolate-Orange Twist: Stir in ½ cup of mini chocolate chips into the batter for a delightful orange and chocolate combo.
- Citrus Mix: Use a mix of citrus fruits like lemon and lime to create a vibrant citrus loaf with a more complex flavor profile.
Serving Suggestions
This orange loaf cake is delicious on its own, but you can also pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. Serve it alongside a cup of tea or coffee for an afternoon treat, or even as a brunch item with some fresh fruit.
Storage and Freezing
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. After glazing, the cake should be covered well to prevent the glaze from drying out.
- Freezing: You can freeze the loaf cake (without the glaze) for up to 2 months. Wrap it tightly in plastic wrap, followed by aluminum foil, and place it in a freezer-safe bag. Thaw the cake overnight in the refrigerator and add the glaze once it has thawed.
Enjoy the burst of fresh orange flavor in every bite of this zesty orange loaf cake!