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).
