Orange Loaf Cake.

Here’s a bright, moist, and fragrant Orange Loaf Cake recipe 🍊🍰—perfect for breakfast, tea time, or dessert.

Orange Loaf Cake

Ingredients (for 1 loaf, 8×4 inch pan)

Cake:

• 1¾ cups (220 g) all-purpose flour

• 1 tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ½ cup (1 stick) unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• ½ cup fresh orange juice

• Zest of 1 large orange

• ½ tsp vanilla extract

• ½ cup buttermilk (or plain yogurt)

Orange Glaze (optional):

• ½ cup powdered sugar

• 2–3 tbsp fresh orange juice

Instructions

1. Prep

   • Preheat oven to 350°F (175°C).

   • Grease and line a loaf pan with parchment paper.

2. Mix dry ingredients

   • In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cream butter and sugar

   • In a large bowl, beat butter and sugar until light and fluffy.

   • Add eggs one at a time, beating well after each.

   • Stir in orange zest and vanilla extract.

4. Combine wet and dry

   • Alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour.

   • Stir in orange juice gently until just combined.

5. Bake

   • Pour batter into prepared loaf pan.

   • Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.

   • Cool in pan 10 minutes, then transfer to a wire rack.

6. Optional Orange Glaze

   • Mix powdered sugar and orange juice until smooth.

   • Drizzle over the cooled loaf.

Tips

• Extra moist cake: Add 2 tbsp sour cream to the batter.

• Zesty flavor: Use both orange zest and juice for a stronger orange taste.

• Add-ins: Chopped nuts or chocolate chips work well.

• Storage: Keep in an airtight container at room temperature up to 3 days, or refrigerate for up to a week.

This cake is light, citrusy, and perfectly sweet, making it a crowd-pleaser for any occasion.

I can also give a “super moist orange loaf with yogurt and olive oil” version that’s even softer and stays fresh longer if you want.