This delicious Orange Loaf Cake is bursting with fresh orange flavor. With few ingredients you can make an amazing cake full of flavors. This easy recipe is a winner!
We have lots of cake recipes to suit all tastes! If you’re looking for a simple recipe that fits every occasion, this Orange Loaf Cake is it!
This loaf cake is simple, soft and packed with fresh orange flavor in each bite. It has the perfect balance of sweet orange flavor and zest.
Luckily, you don’t need it to be citrus season to make this delicious cake, because oranges are always available at a grocery store around the corner. It's the perfect cake for all seasons of the year and it’s super easy to make.
You can serve this loaf cake with a cup of tea in the morning for breakfast or for afternoon tea with your family and friends.
If you're looking for more orange recipes during citrus season, we suggest this Egg white orange cake, Orange roll cake or this Easy banana orange bread.
Below you will find the recipe card with detailed instructions and nutritional information for this recipe.
TABLE OF CONTENTS
INGREDIENTS FOR ORANGE LOAF CAKE
Here you'll find all the simple ingredients needed to make this recipe:
- Granulated sugar - To sweeten and flavor.
- Melted butter - Makes the cake soft and tastier.
- All-purpose flour - Adds consistency and is the base of the cake batter.
- Baking powder - Rising agent.
- Orange juice and orange zest - Fresh oranges. It's the main ingredient and adds a nice fresh flavor to the cake.
- Eggs - Provides structure and moisture and help the cake rise.
- Milk - Makes the cake soft and fluffy.
Dry ingredients:
Wet ingredients:
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE ORANGE LOAF CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a loaf tin with butter (or cooking spray) and dust the inside of the tin with some flour (hold and rotate the pan so that the flour coats all surfaces).
Step 2: In a large bowl, whisk the sugar, eggs and the melted butter.
Step 3:Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom and sides of the bowl.
Step 4: Pour the cake batter into the prepared tin and bake for about 30 minutes.
Step 5: Remove the cake from the oven and allow to cool for 25 to 30 minutes.
Step 6: Remove from the pan and place the cake onto a wire rack or rectangular serving platter.
Step 7: Allow to cool to room temperature and serve.
RECIPE TIPS
Some tips to prevent the cake from sinking:
If the cake is taken out of the oven before it is fully cooked in the center, it can collapse as it cools. Use a toothpick to test whether the cake is cooked, it should come out clean when inserted into the center of the cake.
Do not open the oven door while the cake is cooking, sudden temperature changes can also affect the cake’s structure, leading to the cake sinking.
Always make sure to preheat the oven before placing the cake in the oven.
Use these two techniques to know when a cake is done:
Toothpick test: Insert a toothpick into the center of the cake. If it comes out clean with no batter sticking to it, the cake is done. If there are still some wet crumbs or batter stuck to the toothpick, leave the cake in the oven for a few more minutes.
Finger test: Gently press the center of the cake with your finger. If it springs back and doesn't leave an indentation, the cake is done. If you notice that your finger leaves indents when you press down, put the cake back in the oven for a few more minutes and check again.
FREQUENTLY ASKED QUESTIONS
Instead of fresh oranges, can I make this cake with lemon juice and zest?
How long to cool a cake before removing from pan?
For most cakes, allow to cool about 25 to 30 minutes to ensure the cake doesn't fall apart.
After this initial cooling period, you can also run a knife along the edges of the cake to loosen it from the sides of the pan.
How to keep a cake from sticking to the pan?
You can also use parchment paper. Grease the pan with butter and line the bottom of the cake pan with parchment paper cut to size.
How do you store the cake?
Place the wrapped cake in an airtight container or in a plastic bag (You can also cut the cake into slices and store individually).
Never store the cake at room temperature for more than 2 days.
YOU MAY ALSO LIKE
- Easy triple berry loaf cake
- Chocolate orange marble cake
- Butter milk loaf cake
- Orange cake topped with chocolate cream
- Best fruit loaf cake
- Easy chocolate loaf cake
- Orange cake
- Orange cocoa loaf cake
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Best Orange Loaf Cake
This delicious Orange Loaf Cake is bursting with fresh orange flavor. With few ingredients you can make an amazing cake full of flavors. This easy recipe is a winner!
4.00 from 20 reviews
- 100 ml (1/2 cup) orange juice
- Zest of one orange
- 125 grams (1/2 cup) granulated sugar
- 3 medium eggs
- 50 grams (1/4 cup) melted butter
- 200 grams (1 1/2 cups) all-purpose flour
- 100 ml (1/2 cup) milk
- 1 teaspoon baking powder
- Preheat the oven to 180ºC (350ºF). Grease a loaf tin with butter (or cooking spray) and dust the inside of the tin with some flour (hold and rotate the pan so that the flour coats all surfaces). You can line the loaf tin with parchment paper.
- In a large bowl, whisk the sugar, eggs and the melted butter. Pour the milk, orange juice and the orange zest and mix everything well. Add the flour and the baking powder and whisk until obtain a homogeneous mixture.
- Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom and sides of the bowl.
- Pour the cake batter into the prepared tin. Bake until a toothpick inserted in the center of the cake comes out clean, about 30 minutes (the time depends on the oven). If the top of the cake starts to brown too much, cover with aluminum foil.
- Remove the cake from the oven and allow to cool for 25 to 30 minutes.
- Remove from the pan and place the cake onto a wire rack or rectangular serving platter.
- Allow to cool to room temperature and serve.
Ingredients
Directions
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