This Orange Loaf Cake is a moist, tender, and fragrant citrus cake that fills the kitchen with the scent of freshly grated orange zest. Light yet rich, it’s one of those classic recipes I reach for when I want something comforting but with a twist of brightness. With a simple batter made from everyday ingredients and topped with a sweet orange glaze, it’s a dessert that looks and tastes like sunshine in loaf form.
Whether I’m hosting a weekend brunch, prepping for a holiday dessert table, or simply craving a cozy treat with my tea, this loaf cake always delivers. It’s easy to make, doesn’t require any fancy equipment, and always earns compliments. The combination of fresh orange juice and zest is the star here, delivering vibrant flavor without being overwhelming.
Why You’ll Love This Recipe
I love how incredibly easy it is to make this orange loaf cake. The ingredients are all pantry staples, yet the result feels elevated and special. The cake has a beautifully soft crumb and stays moist for days, which makes it ideal for baking ahead of time. The fresh citrus flavor is both energizing and soothing—perfect for any season but especially welcome in the colder months when I want a pop of sunshine.
The glaze on top adds a delicate sweetness that enhances the natural orange flavor without overpowering it. Plus, the cake looks gorgeous when sliced—golden and glowing with little flecks of zest throughout. It’s a perfect addition to breakfast, an afternoon snack, or a simple dessert after dinner.
Whether I’m baking for guests or just treating myself, I can always count on this recipe to turn out deliciously every time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter, softened
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Granulated sugar
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Eggs
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Fresh orange juice
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Orange zest
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Whole milk or buttermilk
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Vanilla extract
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Powdered sugar (for the glaze)
Directions
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First, I preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by either greasing it or lining it with parchment paper.
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In a medium-sized bowl, I whisk together the all-purpose flour, baking powder, and salt. This helps evenly distribute the leavening agent throughout the batter.
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In a large mixing bowl, I cream the unsalted butter and granulated sugar until the mixture is light, fluffy, and pale. This usually takes about 3 to 4 minutes using an electric mixer on medium speed.
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One at a time, I beat in the eggs, making sure each egg is fully incorporated before adding the next. This helps create a smooth, well-emulsified batter.
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I stir in the orange zest and orange juice, followed by the vanilla extract. At this stage, the batter smells incredibly fresh and citrusy.
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I add the dry ingredients to the wet mixture in two additions, alternating with the milk or buttermilk. I always mix gently and just until the ingredients are combined to avoid overworking the batter.
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I pour the batter into the prepared loaf pan and smooth out the top with a spatula.
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The loaf goes into the oven for about 50 to 55 minutes. I check for doneness by inserting a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.
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Once the loaf is out of the oven, I let it cool in the pan for 10 minutes before transferring it to a wire rack.
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While the loaf cools, I prepare a simple glaze by whisking powdered sugar with a bit of orange juice until it reaches a pourable consistency.
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When the loaf is completely cooled, I drizzle the glaze over the top and allow it to set before slicing and serving.
Servings and Timing
This Orange Loaf Cake yields about 8 to 10 slices, making it great for sharing. The total time to make the cake is approximately 1 hour and 20 minutes. Here’s how it breaks down:
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Prep time: 15 minutes
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Bake time: 50–55 minutes
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Cooling and glazing: 15 minutes
This means I can have a fresh, homemade loaf cake ready in just over an hour, and the result is always worth the wait.
Variations
One of the things I enjoy most about this recipe is how adaptable it is. Here are a few of my favorite variations:
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Citrus swap: I sometimes switch things up by using lemon, lime, or even grapefruit in place of orange. Each citrus brings its own personality, and the recipe adapts beautifully.
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Add-ins: I like to fold in dried cranberries, chopped walnuts, or even mini chocolate chips to add extra flavor and texture.
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Poppy seeds: Adding a tablespoon of poppy seeds gives the cake a gentle crunch and pairs nicely with the orange flavor.
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Glaze options: When I want something richer, I replace the orange glaze with a simple cream cheese frosting or a light vanilla glaze.
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Mini loaves or muffins: I often divide the batter into mini loaf pans or muffin tins for smaller portions. Just be sure to adjust the baking time accordingly—mini loaves usually take 30–35 minutes, and muffins take about 18–22 minutes.
storage/reheating
This cake stays fresh for days, which is one of the reasons I keep coming back to it. After it has cooled completely, I store the loaf in an airtight container at room temperature for up to 3 days. If I want it to last longer, I wrap it tightly in plastic wrap and refrigerate it for up to a week.
For longer storage, I freeze the loaf—either whole or sliced—wrapped in plastic and foil or stored in a freezer-safe bag. It keeps well for up to 2 months. When I’m ready to enjoy it again, I let it thaw at room temperature for an hour or so.
To reheat a slice, I usually pop it in the microwave for 10–15 seconds. This brings back that fresh-from-the-oven texture and warmth.
FAQs
How do I keep my loaf cake from becoming too dense?
I make sure not to overmix the batter, especially after adding the flour. Overworking the batter can result in a tough, dense loaf. Also, I use room temperature ingredients to help everything blend together smoothly.
Can I use bottled orange juice instead of fresh?
I can, but I really prefer the taste of freshly squeezed orange juice. It has a brighter, more vibrant flavor that really makes this cake stand out. Bottled juice tends to be more muted and sometimes overly sweet.
What kind of orange is best for this recipe?
I usually go with navel oranges because they’re sweet, juicy, and easy to zest. Cara Cara oranges are another great option if I want something slightly less acidic with a beautiful pink-orange hue.
Can I make this loaf cake gluten-free?
Yes, I’ve had success using a 1-to-1 gluten-free flour blend. Just make sure it includes xanthan gum or another binding agent for the best texture.
Why did my glaze soak into the loaf instead of sitting on top?
That can happen if the loaf is still too warm when I add the glaze. I let the cake cool completely before glazing to make sure it sets nicely on top rather than melting into the crumb.
Conclusion
This Orange Loaf Cake is one of those go-to recipes that never fails me. It’s simple, fresh, and full of flavor. I love how the citrus brightens the whole cake, making it feel light and satisfying at the same time. It’s perfect for so many occasions—from breakfast to dessert—and it keeps wonderfully for days.
I always enjoy how adaptable it is, whether I’m sticking to the classic or adding my own twists. If I’m in the mood for something cozy and homemade, but not too heavy or complicated, this loaf cake is exactly what I want to bake.
Print
Orange Loaf Cake
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8–10 slices
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and fragrant Orange Loaf Cake is a bright, citrusy treat made with fresh orange juice and zest, topped with a sweet orange glaze. With its tender crumb and vibrant flavor, this easy loaf cake is perfect for brunch, dessert, or a cozy afternoon tea. Simple ingredients, beautiful presentation, and refreshing taste make it a must-try citrus dessert!
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup fresh orange juice
- 1 tbsp orange zest
- ½ cup whole milk or buttermilk
- 1 tsp vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 1–2 tbsp fresh orange juice
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).
- Beat in eggs one at a time, mixing well after each addition.
- Stir in orange zest, orange juice, and vanilla extract.
- Add the dry ingredients in two parts, alternating with the milk or buttermilk. Mix until just combined—don’t overmix.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While cooling, make the glaze by whisking powdered sugar with orange juice until smooth.
- Once the loaf is fully cooled, drizzle glaze over the top and let it set before slicing.
Notes
- For extra flair, fold in dried cranberries, walnuts, or mini chocolate chips.
- Swap orange with lemon, lime, or grapefruit for fun citrus variations.
- Add poppy seeds for texture and visual appeal.
- Use cream cheese frosting instead of the glaze for a richer finish.
- Mini loaves or muffins will reduce baking time (30–35 mins for minis, 18–22 mins for muffins).
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