This zesty orange loaf cake is perfectly sweet and dense, topped with a simple glaze, and the best bake for citrus season.
Our family has always loved a good quick bread. When we were growing up we often came downstairs to the smell of a fresh coffee cake, a streusel cake filled with bursting blueberries, pumpkin bread in the fall, or zucchini bread practically straight from our garden. They were always the perfect breakfast, and also great to snack on throughout the day.
As for a loaf cake, there is no better way to brighten it up and make it a little more perfect for breakfast than by adding fresh squeezed orange juice and zest. This not only lightens it up a little, but also makes it the perfect use for some in-season citrus you may have on hand.
If you're looking for another easy baking recipe, be sure to try our Cinnamon Donuts, or if you're looking for another citrus season recipe, definitely check out our Piccata Milanese with Pasta.
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Why You'll Love this Orange Loaf Cake
It actually tastes very citrusy. While some orange cakes don't taste very much like orange, between the fresh orange juice and orange zest, this one has a super bright citrus flavor.
It's perfect for snacking on all week. There's nothing better than having a delicious homemade loaf cake that can be both the perfect breakfast or midday snack.
It's topped with the simplest glaze. This loaf cake is topped with the simplest glaze which adds some extra sweetness and moistness.
Ingredients for this Orange Loaf Cake
This loaf cake has very simple ingredients, many of which you might have on hand already! You'll also just need one orange, making this extra perfect for citrus season, but also great for any time of year.
- Butter - There are 2 sticks of butter in this recipe as it contains similar ratios to that of a pound cake.
- Sugar - Enough to make it perfectly sweet.
- Eggs - Of course!
- Egg yolks - 2 egg yolks are included in this recipe to help keep it extra moist.
- Juice of half an orange - Sure to bring the perfect amount of liquid and orange flavor to the batter.
- Vanilla extract - Just a little to not overpower the orange flavor.
- Salt - Just a sprinkle helps to bring out the orange flavor even more.
- Flour - Again, of course!
- Orange Zest - While the freshly squeezed orange juice definitely brings a lot of flavor, the added orange zest helps to make sure that once baked, the orange flavor still comes through! I also love topping the glaze with additional orange zest.
- Powdered sugar - 1 of 2 ingredients needed for the simple glaze.
- Milk - Just a few tablespoons to turn the powdered sugar into a glaze.
See recipe card below for quantities.
Step by Step Instructions
This loaf cake is easy to make, and only takes about 20 minutes of preparation time, with the rest just being baking time!
STEP 1: Preheat oven and prepare pan. Preheat oven to 325 degrees if using a glass or dark non-stick loaf pan. If using a lighter metal pan, preheat to 350 degrees. Grease a 9x5 inch loaf pan with butter, then dust with flour, shaking out excess.
STEP 2: Beat the butter and sugar. Add butter to large bowl and using a handheld or stand mixer, beat until creamy. Using a spatula, scrape down sides of bowl and add sugar. Beat until combined.
STEP 3: Beat in the eggs. Add eggs and egg yolks, beating between each addition. Scrape down sides of bowl again, and mix on high briefly to ensure thoroughly combined.
STEP 4: Mix in the remaining ingredients. Add juice from orange half, vanilla, and salt. Beat until just combined. Gradually add flour, mixing between each addition, until just combined. Scrape down sides of bowl, add orange zest, and mix once more until evenly combined.
STEP 5: Bake the loaf cake. Pour into prepared loaf pan. Smooth top of batter with spatula. Transfer to oven and bake for 30 minutes, and then tent with foil and continue to bake for 25-30 additional minutes or until skewer inserted into thickest part comes out clean.
STEP 6: Make glaze. Meanwhile, combine powdered sugar and milk to make glaze.
STEP 7: Cool loaf cake. Remove loaf pan from oven. Let cool on wire rack, then run knife along edges of pan. Gently invert onto rack to cool completely.
STEP 8: Finish loaf cake. Pour glaze over pound cake, sprinkle with additional zest, and enjoy.
Tips for Making this Loaf Cake
- Make sure that your butter is room temperature, but not too soft or greasy, as that will make the cake turn out too dense.
- I definitely recommend purchasing an oven thermometer as oven temperatures can vary, and you want to make sure your oven is not too hot otherwise the sides will begin to burn before the middle is cooked through.
- I definitely recommend not skimping on the orange zest! It may seem like a lot but it helps bring the brightest and zestiest orange flavor to this cake.
FAQs
Could we substitute lemon for orange in this recipe?
While we haven't tried it, we think that it would work just fine and be absolutely delicious! If you do try lemon, please be sure to let us know.
Does this recipe need 3 eggs and 2 egg yolks?
While it may seem like a lot of eggs, this recipe contains similar ratios to that of a pound cake, and the egg yolks also help to make this cake extra spongy and moist. You can definitely save the 2 egg whites for use in another recipe!
Can I use cooking spray instead of butter and flour for greasing the pan?
We have found that cooking spray sometimes causes the edges of the cake to brown too much, and butter and flour also ensure that the loaf cake will be super easy to remove from the pan once baked.
Storing and Freezing
This loaf cake is best served right away (when it's extra moist and the glaze is still slightly sticky!), but can be stored at room temperature in an airtight container for 2-3 days, or in the fridge for 5-6 days total.
If you want to freeze this cake, I would recommend doing so before adding on the glaze. Once ready to serve, let the cake defrost at room temperature until moist, then top with the glaze and additional zest before slicing.
If you make this recipe we would absolutely love if you left a star review and/or comment! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
📖 Recipe
Orange Loaf Cake
Ingredients
Orange Loaf Cake
- 1 cup butter softened
- 1 ⅓ cups sugar
- 3 eggs
- 2 egg yolks
- juice of half an orange
- ½ teaspoon vanilla extract
- salt sprinkle
- 1 ¾ cups flour
- 1 tablespoon orange zest plus additional for serving
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 325 degrees if using a glass or dark non-stick loaf pan. If using a lighter metal pan, preheat to 350 degrees. Grease a 9x5 inch loaf pan with butter, then dust with flour, shaking out excess.
- Add butter to large bowl and using a handheld or stand mixer, beat until creamy. Using a spatula, scrape down sides of bowl and add sugar. Beat until combined.1 cup butter, 1 ⅓ cups sugar
- Add eggs and egg yolks, beating between each addition. Scrape down sides of bowl again, and mix on high briefly to ensure thoroughly combined.3 eggs, 2 egg yolks
- Add juice from orange half, vanilla, and salt. Beat until just combined. Gradually add flour, mixing between each addition, until just combined. Scrape down sides of bowl, add orange zest, and mix once more until evenly combined.juice of half an orange, ½ teaspoon vanilla extract, salt, 1 ¾ cups flour, 1 tablespoon orange zest
- Pour into prepared loaf pan. Smooth top of batter with spatula. Transfer to oven and bake for 30 minutes, and then tent with foil and continue to bake for 25-30 additional minutes or until skewer inserted into thickest part comes out clean.
- Meanwhile, combine powdered sugar and milk to make glaze.1 cup powdered sugar, 2 tablespoons milk
- Remove loaf pan from oven. Let cool on wire rack, then run knife along edges of pan. Gently invert onto rack to cool completely.
- Pour glaze over pound cake, sprinkle with additional zest, and enjoy.
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