There’s something so nostalgic about the smell of Orange Loaf Cake wafting through the house, isn’t there? I can still remember the first time my mom pulled a warm loaf from the oven, the golden crust crackling ever so slightly as she placed it on the counter. We gathered around, eager to slice into that beautiful cake, a perfect blend of citrus and sweetness. It became a family tradition, especially during our Sunday brunches, where the laughter flowed as easily as the coffee. Every bite was a reminder of lazy mornings and the joy of being together.

This Orange Loaf Cake is more than just a dessert; it’s a celebration of those sunny moments. Whether you’re making it for a special occasion or just because you need a little cheer, it’s the kind of treat that brings smiles all around. Perfect for spring gatherings or cozy afternoons with a cup of tea, this cake is a keeper for any season. Trust me, once you try it, you’ll find yourself making it again and again!

Why You’ll Love "Orange Loaf Cake"

Quick and easy to prepare, with just 15 minutes of hands-on time.
Minimal ingredients you probably already have in your pantry.
Perfectly moist and flavorful, making it a hit with both kids and adults.
Versatile for any occasion, from brunch to afternoon tea.
Can be easily frozen for later enjoyment, so you can always have a slice ready!
Simple enough for beginners, yet impressive enough for guests.

Ingredients You’ll Need

2 cups (250g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (113g) unsalted butter, softened (I love using Kerrygold for its rich flavor)
¾ cup (150g) sugar (granulated sugar works best, but you can substitute with coconut sugar for a deeper flavor)
2 large eggs (room temperature; take them out of the fridge about 30 minutes before using)
½ cup (120ml) fresh orange juice (freshly squeezed is key for that vibrant taste)
1 tablespoon orange zest (make sure to zest just the orange part, not the bitter white pith)
½ cup (120ml) milk (whole milk is great for richness, but you can use almond or oat milk for a dairy-free version)
1 teaspoon vanilla extract (pure vanilla extract elevates the flavor)
Optional Orange Glaze: 1 cup (120g) powdered sugar
Optional Orange Glaze: 2–3 tablespoons fresh orange juice (to drizzle over the cake for a sweet finish)

Step-by-Step Instructions

Preheat the Oven

First things first, let’s get that oven warming up! Preheat your oven to 350°F (175°C). This is crucial because we want our Orange Loaf Cake to bake evenly and come out perfectly golden. While the oven is heating, you can start prepping everything else!

Make the Batter

Now, let’s get our hands dirty and dive into making the batter. Follow these steps:

In a medium bowl, mix together the all-purpose flour, baking powder, baking soda, and salt. Just whisk it gently to combine — no need to overthink it!
In another large bowl, cream the softened butter and sugar together using an electric mixer or a good old-fashioned wooden spoon until it’s light and fluffy. This step adds air and makes the cake nice and tender!
Add the eggs one at a time to the butter mixture, mixing well after each addition. It should look smooth and creamy.
Now, stir in the fresh orange juice, orange zest, milk, and vanilla extract. This is where the magic happens! Mix until everything is well combined.
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Don’t worry if it looks a little lumpy; it’s better not to overmix!

Pour and Bake

Time to get that batter into the pan! Here’s what to do:

Pour the batter into a greased loaf pan, making sure it’s evenly distributed. I like to use a spatula to smooth the top a bit.
Pop it into the preheated oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. If you notice the top getting too brown before it’s fully baked, don’t hesitate to cover it loosely with aluminum foil.

Cool and Glaze

Once your home is filled with that heavenly aroma, it’s time to cool down!

When the cake is done, carefully remove it from the oven and let it cool in the pan for about 10 minutes.
After 10 minutes, turn it out onto a wire rack to cool completely. This is where patience pays off — the longer it cools, the better it slices!
If you’re feeling fancy, let’s make that optional glaze! In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of fresh orange juice until smooth. Drizzle it over the cooled cake for a sweet, tangy finish that takes it to the next level.

Variations

Add ½ cup of chopped walnuts or pecans for a delightful crunch.
Substitute half the all-purpose flour with almond flour for a nutty flavor.
Try adding a teaspoon of ground cinnamon or nutmeg for a warm spice twist.
For a tropical vibe, mix in ½ cup of crushed pineapple or coconut flakes.
Make it dairy-free by using coconut milk and dairy-free butter alternatives.

Serving and Storage Tips

Serving

Serve your Orange Loaf Cake warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful afternoon treat, enjoy it alongside a cup of tea or coffee — the citrus notes really pop!

Storage

Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze slices for up to 3 months. Just wrap them tightly in plastic wrap and foil to keep them fresh for whenever the craving strikes!

Helpful Notes

If you don’t have fresh oranges, you can use bottled juice, but fresh is always best for flavor.
Need a lighter version? Substitute half the butter with unsweetened applesauce.
If you're allergic to eggs, try using ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Add chocolate chips or dried cranberries for a fun twist!
For a richer flavor, consider using buttermilk instead of regular milk.

Frequently Asked Questions

Can I freeze the Orange Loaf Cake?

Yes, you can absolutely freeze the Orange Loaf Cake! Just wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you're ready to enjoy it, simply thaw it in the refrigerator overnight or let it sit at room temperature for a couple of hours.

What can I use instead of butter?

If you need a butter substitute, you can use an equal amount of coconut oil or vegetable oil for a dairy-free option. For a lighter alternative, unsweetened applesauce can be used in place of half the butter, which keeps the cake moist while reducing the fat content.

How can I make this cake gluten-free?

To make the Orange Loaf Cake gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure it has xanthan gum included, or add 1 teaspoon of xanthan gum to the mix to help with the texture. It’s an easy switch that still yields a delicious cake!

What’s the best way to serve Orange Loaf Cake?

The best way to serve Orange Loaf Cake is either warm or at room temperature. It’s delightful on its own or served with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh fruit. Pairing it with a cup of tea or coffee elevates the experience even more!

Can I use bottled orange juice?

While fresh orange juice provides the best flavor, you can definitely use bottled orange juice as a substitute in a pinch. Just make sure to choose 100% pure orange juice with no added sugars for the best results.

Final Thoughts

There you have it! Your very own Orange Loaf Cake, ready to bring a splash of sunshine into your kitchen. I can’t wait for you to experience that first bite, the zesty flavor brightening your day. Remember, cooking is all about joy and sharing, so don’t hesitate to whip this up for friends or family. It’s a recipe that’s bound to create sweet memories, just like it did for me. So grab those oranges, tie on your apron, and let’s bake some happiness together. You’ve got this, and I’m cheering you on from my kitchen!

Orange Loaf Cake

Author: Emily Parker
Total Time: 75 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful orange loaf cake that's perfect for any occasion.

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, mix flour, baking powder, baking soda, and salt.
In another bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in the orange juice, orange zest, milk, and vanilla extract.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour the batter into a greased loaf pan.
Bake for 50-60 minutes or until a toothpick comes out clean.
Allow to cool for 10 minutes before transferring to a wire rack.
For optional glaze, mix powdered sugar and orange juice, then drizzle over the cooled cake.

Notes

Store the cake in an airtight container.
Great with coffee or tea.
Can be frozen for later use.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 12g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: Orange Loaf Cake, Citrus Cake, Dessert, Baking