Orange Cake Loaf
Orange Cake Loaf is a light, moist, and flavorful cake infused with the bright, zesty essence of fresh oranges. Topped with a simple orange glaze, this cake offers the perfect balance of sweet and tangy flavor in every bite. It’s an easy-to-make dessert that’s ideal for any occasion, whether you’re enjoying a cup of tea or sharing a slice with friends. The tender crumb and refreshing citrus flavor will surely impress!
- Prep Time: 15 minutes
- Cook Time: Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. Reheating: Reheat individual slices in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for 5-10 minutes. Freezing: You can freeze the cake by wrapping it tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the fridge before serving.
- Total Time: 1 hour 15 minutes
- Yield: 8-10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest (from about 1 orange)
- 1/4 cup sour cream (or plain yogurt)
For the Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon fresh orange juice
- 1/2 teaspoon orange zest (optional, for extra flavor)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add eggs and flavorings: Beat in the eggs, one at a time. Then, add the vanilla extract, orange juice, and orange zest. Mix well.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the sour cream (or yogurt).
- Bake the cake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-60 minutes, or until a toothpick inserted comes out clean or with a few crumbs. If the top is browning too quickly, cover with foil halfway through baking.
- Cool the cake: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: Whisk together the powdered sugar, orange juice, and optional orange zest in a small bowl until smooth.
- Glaze the cake: Once the cake has cooled, drizzle the glaze over the top and allow it to set before serving.
- Serve: Slice and enjoy with a cup of tea, coffee, or as a refreshing treat on its own.
Notes
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days.
- Reheating: Reheat individual slices in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for 5-10 minutes.
- Freezing: You can freeze the cake by wrapping it tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the fridge before serving.
Find it online: https://avarecipe.com/orange-cake-loaf-2/
