The Best Orange Loaf Cake

Moist, Citrusy, and Irresistible!

If you’re looking for a bright and flavorful dessert that’s easy to make and perfect for any occasion, this Orange Loaf Cake is the answer. Bursting with fresh citrus flavor and topped with a luscious orange glaze, this Orange Loaf Cake cake is incredibly moist, tender, and packed with natural sweetness. Whether you’re baking for a weekend treat, a special occasion, or just because you love oranges, this Orange Loaf Cake recipe is one you’ll want to save and make again!

Why You Should Make This Orange Loaf Cake

1. Incredible Citrus Flavor – This Orange Loaf cake uses whole oranges or mandarins, giving it an intense orange essence with both sweetness and a slight tang.
2. Moist and Tender Texture – Thanks to a perfect balance of oil, eggs, and citrus puree, this Orange Loaf Cake stays incredibly soft for days.
3. Simple Ingredients, Big Impact – You likely already have all the ingredients in your kitchen, making it an easy, go-to recipe.
4. Quick and Easy to Prepare – A food processor does most of the work, and there’s no complicated technique required.
5. Perfect for Any Occasion – Whether it’s breakfast, a snack, dessert, or a gift, this orange loaf cake fits the bill beautifully.
6. A Delicious Way to Use Fresh Oranges – If you have extra oranges or mandarins, this is a fantastic way to enjoy them!

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 4 large eggs
• 1 ¼ cups granulated sugar
• ½ cup vegetable oil
• 1 large orange or 2 mandarins (seeds removed, skin left on for extra flavor)
• ½ cup Greek yogurt or sour cream (for extra moisture)
• 1 teaspoon vanilla extract

For the Orange Glaze:

• 1 tablespoon melted butter
• 2 tablespoons milk
• 1 cup powdered sugar
• 1 teaspoon orange zest

Instructions

1. Preheat and Prep – Preheat your oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper for easy removal.
2. Make the Orange Purée – Place the whole orange or mandarins in a food processor and blend until completely smooth.
3. Mix Wet Ingredients – In a large mixing bowl, whisk together the eggs, sugar, oil, and vanilla extract. Stir in the orange purée and Greek yogurt (or sour cream) until well combined.
4. Incorporate Dry Ingredients – In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture, stirring just until combined.
5. Bake – Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent it with foil halfway through baking.
6. Cool Slightly – Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack.
7. Make the Glaze – While the cake cools, whisk together the melted butter, milk, powdered sugar and zest until smooth.
8. Glaze and Enjoy – Pour the glaze over the warm cake, allowing it to soak in slightly. Sprinkle with extra orange zest for a pop of color and extra citrus aroma. Slice and enjoy!

Pro Tips for the Best Orange Loaf Cake

• Use Fresh Oranges – The fresher the fruit, the better the flavor. Organic oranges are best since you’re using the whole peel.
• Don’t Overmix – Stir the batter until just combined to keep the cake light and fluffy.
• Add Nuts or Chocolate – For extra texture and flavor, fold in chopped walnuts, almonds, or even dark chocolate chips.
• Let the Flavors Develop – This Orange Loaf Cake tastes even better the next day as the orange flavors deepen.

Storage and Serving Suggestions

• Store the loaf in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
• This cake freezes beautifully, wrap it tightly and freeze for up to 3 months. Thaw at room temperature before serving.
• Serve slices with a cup of tea, coffee, or a scoop of vanilla ice cream for a truly delightful treat!

Final Thoughts

This Orange Loaf Cake is everything you want in a homemade dessert: moist, citrusy, and easy to make with simple ingredients. Whether you enjoy it as a snack, breakfast, or dessert, each bite is packed with irresistible orange goodness. Give it a try and let the sweet aroma of fresh oranges fill your kitchen!

The Best Orange Loaf Cake

Moist, Citrusy, and Irresistible!

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Course Breakfast, Dessert

Servings 12 Slices

Ingredients

  

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For the Cake:

• 2 ½ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 4 large eggs
• 1 ¼ cups granulated sugar
• ½ cup vegetable oil
• 1 large orange or 2 mandarins seeds removed, skin left on for extra flavor
• ½ cup Greek yogurt or sour cream for extra moisture
• 1 teaspoon vanilla extract

For the Orange Glaze:

• 1 tablespoon melted butter
• 2 tablespoons milk
• 1 cup powdered sugar
• 1 teaspoon orange zest

Instructions

 

• Preheat and Prep – Preheat your oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper for easy removal.
• Make the Orange Purée – Place the whole orange or mandarins in a food processor and blend until completely smooth.
• Mix Wet Ingredients – In a large mixing bowl, whisk together the eggs, sugar, oil, and vanilla extract. Stir in the orange purée and Greek yogurt (or sour cream) until well combined.
• Incorporate Dry Ingredients – In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture, stirring just until combined.
• Bake – Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent it with foil halfway through baking.
• Cool Slightly – Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack.
• Make the Glaze – While the cake cools, whisk together the melted butter, milk, powdered sugar and zest until smooth.
• Glaze and Enjoy – Pour the glaze over the warm cake, allowing it to soak in slightly. Sprinkle with extra orange zest for a pop of color and extra citrus aroma. Slice and enjoy!

Keyword cake loaf, loaf cake, orange, orange loaf cake, oranges

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