Orange Loaf Cake: The Ultimate Orange Loaf Cake Recipe

Introduction to Orange Loaf Cake

Welcome to the world of homemade delights! Today, I’m excited to share with you my favorite Orange Loaf Cake recipe. This cake is not just a treat for the taste buds but also a feast for the eyes. With its vibrant color and refreshing citrus aroma, this cake is perfect for any occasion, be it a cozy afternoon tea or a festive brunch. So, let’s dive into this delightful recipe that will surely become a family favorite!

A Personal Story Behind My Orange Loaf Cake Journey

Growing up, my grandmother used to make the most incredible orange loaf cake. The scent of oranges filled the kitchen, and I remember eagerly waiting for it to come out of the oven. As a child, I loved helping her zest the oranges and mix the ingredients. It was during those moments that I developed a passion for baking. Now, I carry on her legacy by making this cake for my friends and family, sharing the joy and nostalgia it brings.

What Makes This Orange Loaf Cake Recipe Special?

This Orange Loaf Cake stands out for its moist texture and vibrant flavor. The combination of fresh orange zest, juice, and a luscious icing glaze brings a burst of citrus goodness in every bite. The simplicity of the recipe allows even novice bakers to create a delightful cake that looks and tastes like it came from a bakery. Plus, it’s versatile! You can enjoy it plain, or with a cup of tea, or as a dessert after dinner.

The Full Orange Loaf Cake Recipe

Ingredients

• 1 cup (227g) unsalted butter, softened
• 1 cup (227g) sugar
• 2 tablespoons (10g) orange zest (zest only)
• 2 cups (227g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon diamond crystal kosher salt (use half as much of any other brand)
• 3 large eggs, room temperature
• ¼ cup (50g) full-fat sour cream, room temperature
• ¼ cup (50g) orange juice + flesh
• Orange Icing Glaze
• ½ cup (60g) powdered sugar
• 2 teaspoons (2g) orange zest
• 1 tablespoon (15g) orange juice

Instructions

1. 1. Preheat your oven to 350°F (175°C). Grease an 8×4″ loaf pan and line it with parchment paper, leaving an overhang for easy removal.
   2. In a bowl of a stand mixer, combine sugar and orange zest, rubbing them together until fragrant and orange in color. This helps to release the essential oils from the zest, enhancing the flavor.
   3. Cream the butter and sugar by adding the softened butter to the bowl. Beat on low speed until fluffy and pale orange, scraping down the bowl as needed to ensure even mixing.
   4. Add eggs one at a time, beating well after each addition. This step is crucial for incorporating air into the batter, which helps the cake rise.
   5. In a separate bowl, whisk together flour, baking powder, and salt. In another bowl, mix sour cream with orange juice and pulp. The sour cream adds richness and moisture to the cake.
   6. Alternate adding the dry ingredients and sour cream mixture to the butter and sugar, mixing until just combined. Avoid overmixing to keep the cake tender.
   7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Make sure to give it a gentle shake to remove any air bubbles.
   8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out with a few crumbs. The baking time may vary, so keep an eye on it towards the end of the cooking time.
   9. Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. This prevents the bottom from becoming soggy.

Orange Icing Glaze:

1. In a small bowl, sift powdered sugar. Add orange zest and juice, whisking until smooth. Adjust consistency with more juice or sugar as needed. The glaze should be pourable but not too runny.
2. Spread the glaze over the cooled cake using a mini offset spatula. This adds a beautiful shine and extra flavor.
3. Allow the glaze to set before slicing and serving. This will take about 15-20 minutes.

Serving Suggestions and Variations for Orange Loaf Cake

This Orange Loaf Cake is delightful on its own, but here are some serving suggestions to elevate your experience:

• Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
• Pair it with a fragrant cup of tea or coffee to enhance the flavors.
• Add some candied orange peel on top for an extra touch of sweetness and decoration.
• For a twist, consider adding nuts like walnuts or almonds to the batter for added texture.

Frequently Asked Questions About Orange Loaf Cake

Can I use a different type of citrus?

Absolutely! You can substitute orange zest and juice with lemon or lime for a different flavor profile.

How do I store the cake?

Store the Orange Loaf Cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for longer freshness.

Can I freeze this cake?

Yes, you can freeze the unglazed cake wrapped tightly in plastic wrap for up to 3 months. Thaw it in the refrigerator before glazing and serving.

Orange Loaf Cake

A moist and flavorful orange loaf cake with a delightful citrus glaze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 10 slices

Calories 320 kcal

Equipment

• Stand Mixer For creaming butter and sugar.
• Loaf Pan 8x4 inch, for baking the cake.
• Wire rack For cooling the cake.

Ingredients

  

Main Ingredients

• 1 cup unsalted butter, softened
• 1 cup sugar
• 2 tablespoons orange zest (zest only)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon diamond crystal kosher salt (use half as much of any other brand)
• 3 large eggs room temperature
• 0.25 cup full-fat sour cream room temperature
• 0.25 cup orange juice + flesh

Orange Icing Glaze

• 0.5 cup powdered sugar
• 2 teaspoons orange zest
• 1 tablespoon orange juice

Instructions

 

• Preheat your oven to 350°F (175°C). Grease an 8x4" loaf pan and line it with parchment paper, leaving an overhang for easy removal.
• In a bowl of a stand mixer, combine sugar and orange zest, rubbing them together until fragrant and orange in color.
• Cream the butter and sugar by adding the softened butter to the bowl. Beat on low speed until fluffy and pale orange.
• Add eggs one at a time, beating well after each addition.
• In a separate bowl, whisk together flour, baking powder, and salt. In another bowl, mix sour cream with orange juice and pulp.
• Alternate adding the dry ingredients and sour cream mixture to the butter and sugar, mixing until just combined.
• Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
• Bake for 60-65 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
• Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
• In a small bowl, sift powdered sugar. Add orange zest and juice, whisking until smooth.
• Spread the glaze over the cooled cake using a mini offset spatula.
• Allow the glaze to set before slicing and serving.

Notes

For a more intense orange flavor, you can add a bit more zest to the cake batter or glaze.

Keyword Orange Loaf Cake Recipe