Best Glazed Orange Loaf Cake Recipe

Incredibly moist and packed with vibrant orange flavour, this delightful and straightforward orange loaf cake utilizes canola oil and Greek yogurt for a healthier and effortlessly prepared treat.

If you’re looking for a simple loaf cake to whip up, I know you’re going to love this easy moist orange loaf cake. As an experienced recipe developer, I focus on simplicity and flavour. I aim to inspire you with recipes and dishes that don’t require a pantry full of ingredients, and today’s recipe is no exception. The Orange Loaf Cake is bursting with bright, citrus flavours, making it perfect for welcoming the warmer months and even during winter citrus season. Plus, it’s made with simple ingredients!

Why You’ll Love This Orange Loaf Cake

This orange loaf cake, also known as orange pound cake, is made with fresh orange juice and zest. I love making it this time of year since it encapsulates the essence of spring and summer in every slice. Whether you’re sipping a cup of tea on a sunny afternoon or looking for a vibrant dessert, this moist orange loaf is sure to impress. Its easy preparation and minimal ingredients make it a go-to recipe for any occasion.

What Kind of Oranges Should I Use

For the best flavour in this orange loaf cake, I opt for cara cara oranges, navel or Valencia oranges. Navel oranges are sweet and have a thick skin that’s great for testing. Valencia oranges are known for their juicy, flavorful profile, making them excellent for juicing.

Ingredients for Orange Cake

• 3 large eggs, at room temperature
• 1 cup of sugar
• 1 cup of plain Greek yogurt (substitute with sour cream for a richer texture)
• 1/2 cup of canola oil. Vegetable oil and olive oil work too!
• 3 tbsp of orange zest
• 2 tbsp of freshly squeezed orange juice (bottled orange juice can be used in a pinch)
• 1 1/2 cups of all-purpose flour
• 2 tsp of baking powder
• 1/2 tsp of salt
• 1 tsp of vanilla extract

How to Make Orange Loaf Cake

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line with parchment paper.
2. In a large bowl, whisk together the eggs and sugar until well combined.
3. Add the Greek yogurt, canola oil, orange zest, and fresh orange juice, mixing until smooth.
4. Now we add the dry ingredients. Sift in the all-purpose flour, baking powder, and salt, folding gently until just combined.
5. Stir in the vanilla extract.
6. Pour batter into the prepared loaf tin and smooth the top.
7. Bake for approximately 50 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top of the cake is slightly golden.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips and Tricks to Make the Perfect Orange Loaf Cake

• For the best orange flavour, use freshly squeezed orange juice and zest from fresh oranges.
• Ensure all ingredients are at room temperature to achieve a smooth batter.
• Don’t overmix the batter to maintain a tender crumb.
• Let the loaf cool completely before slicing to get clean cuts.

Easy Orange Glaze

In my opinion, no orange loaf cake is complete without a glossy, citrus-infused glaze to top it off. This easy orange glaze not only adds an extra layer of sweetness and flavour but also gives it a mouth-watering finish. Here’s how to whip up this simple yet delicious topping:

Ingredients:

• 1 cup of icing sugar or confectioners’ sugar, sifted
• 2 to 3 tablespoons of fresh orange juice
• 1 teaspoon of orange zest

Instructions:

1. In a medium bowl, combine the sifted powdered sugar with 2 tablespoons of fresh orange juice. Stir until completely smooth. If the glaze is too thick, add more orange juice, one teaspoon at a time, until you reach a pourable consistency.
2. Mix in the teaspoon of orange zest for that extra burst of citrus flavor.
3. Once you’ve allowed your orange loaf cake to cool, drizzle the glaze over the top, allowing it to gently run down the sides. Use a spoon or a small pourable container for more control over the drizzling process.
4. Let the glaze set for a few minutes before slicing and serving the cake.

This orange glaze is the ideal complement to the moist and flavorful cake. Whether you’re serving this cake at a casual get-together or as a sweet ending to a formal meal, the orange glaze is sure to impress your guests and leave them asking for seconds.

How do I Store This Cake

This orange loaf cake keeps well at room temperature for up to 3 days when stored in an airtight container. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Frequently Asked Questions

Can I use store-bought orange juice instead?

Yes, you can use store-bought orange juice; however, I suggested choosing a brand that is 100% juice with no added sugars.

Can you make this loaf cake ahead of time?

Absolutely! I find that this orange loaf cake tastes even better the next day, making it perfect for preparing in advance.

How long does an orange loaf cake bake for?

This orange loaf cake typically bakes for about 50 minutes at 350°F (175°C).

What is the difference between a loaf cake and a cake?

A loaf cake is generally denser and more moist than a traditional round or square cake, and it’s baked in a loaf pan, giving it a distinctive shape.

How do you keep a loaf cake from drying out?

To prevent a loaf cake from drying out, store it in an airtight container at room temperature and consume it within a few days.

What is the best flour to use for a pound cake?

All-purpose flour is the best choice for making pound cake, offering the right balance of softness and structure to the cake’s texture.

Other Loaf Cake Recipes You’ll Love

• Rasberry and White Chocolate Loaf Cake
• Lemon, Blueberry and Mint Loaf Cake
• White Chocolate, Walnut and Cranberry Loaf Cake