Name: Orange Loaf Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 2 tsp baking powder; ¼ tsp salt; 1 cup granulated sugar; 2 large eggs; ½ cup plain yogurt or sour cream; ½ cup fresh orange juice; 2 tsp fresh orange zest; ⅓ cup vegetable oil; 1 tsp vanilla extract; Optional glaze:; ½ cup powdered sugar; 2–3 tbsp fresh orange juice (or as needed to reach drizzling consistency); Extra orange zest, for garnish

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Orange Loaf Cake is a moist, citrusy treat that I love baking when I want something bright and flavorful but still simple and comforting. With the fresh zest and juice of oranges baked right into the batter, every bite bursts with natural sweetness and sunny flavor. It’s perfect for breakfast, brunch, afternoon tea, or even dessert.

Why You’ll Love This Recipe

I love this orange loaf for its soft, tender crumb and vibrant citrus flavor. It’s easy to mix together—no fancy equipment needed—and makes the whole kitchen smell incredible while it bakes. The balance of sweet and tangy makes it stand out from heavier cakes, and it’s even better the next day once the flavors have had time to develop. Orange Loaf Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Granulated sugar
Eggs
Plain yogurt or sour cream
Fresh orange juice
Orange zest
Vegetable oil
Vanilla extract

Optional glaze:

Powdered sugar
Fresh orange juice
Orange zest (for garnish)

Directions

I preheat the oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan.
In a mixing bowl, I whisk together the flour, baking powder, and salt.
In another bowl, I whisk the sugar, eggs, yogurt, orange juice, orange zest, oil, and vanilla until smooth.
I pour the wet ingredients into the dry and stir until just combined—being careful not to overmix.
I pour the batter into the prepared loaf pan and smooth the top.
I bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.
If I’m glazing it, I whisk powdered sugar with a bit of orange juice to make a pourable glaze, then drizzle it over the cooled cake and finish with a sprinkle of zest.

Servings and timing

This recipe makes 8–10 slices and takes about 15 minutes of prep, 50 minutes of baking, and 10–15 minutes of cooling, for a total of 1 hour and 15 minutes.

Variations

Sometimes I add mini chocolate chips for a chocolate-orange twist. I’ve also swapped in lemon or grapefruit zest and juice for a different citrus flavor. When I want a more rustic texture, I replace some of the flour with almond flour. For extra indulgence, I slice and toast the cake, then slather it with butter or marmalade.

storage/reheating

I store the loaf wrapped in plastic or in an airtight container at room temperature for up to 3 days. It also keeps well in the fridge for up to a week. To freeze, I wrap slices individually and store them in a freezer-safe bag—then thaw at room temperature or microwave gently when I want a quick treat. Orange Loaf Cake

FAQs

Can I use bottled orange juice?

Fresh orange juice gives the best flavor, but I’ve used bottled in a pinch. I always add fresh zest for that real citrus aroma.

What makes this loaf cake moist?

The yogurt (or sour cream) and oil keep the texture soft and tender without needing butter.

Can I make this cake gluten-free?

Yes, I substitute a 1:1 gluten-free baking blend and it still turns out great.

Do I have to add the glaze?

No, it’s totally optional. I love it for extra sweetness and shine, but the cake is flavorful enough on its own.

Can I bake this in mini loaf pans?

Yes, I divide the batter between greased mini pans and reduce the baking time to around 25–30 minutes.

Conclusion

Orange Loaf Cake is a bright, cheerful bake that always lifts my mood. It’s simple to make, full of fresh citrus flavor, and just the right amount of sweet. Whether I’m enjoying it with coffee in the morning or serving it as a light dessert, it never lasts long once I slice into it.

Orange Loaf Cake

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A soft, moist Orange Loaf Cake bursting with fresh citrus flavor from orange juice and zest. Easy to make and perfect for breakfast, brunch, afternoon tea or a light dessert.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 8–10 slices
Category: Cake / Loaf
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 ¾ cups all-purpose flour
2 tsp baking powder
¼ tsp salt
1 cup granulated sugar
2 large eggs
½ cup plain yogurt or sour cream
½ cup fresh orange juice
2 tsp fresh orange zest
⅓ cup vegetable oil
1 tsp vanilla extract
Optional glaze:
½ cup powdered sugar
2–3 tbsp fresh orange juice (or as needed to reach drizzling consistency)
Extra orange zest, for garnish

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Instructions

Preheat the oven to 350 °F (175 °C) and grease a 9×5‑inch loaf pan.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, whisk sugar, eggs, yogurt (or sour cream), orange juice, orange zest, oil, and vanilla until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined — be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
For the optional glaze: whisk powdered sugar with enough orange juice to make a pourable glaze. Drizzle over the cooled loaf and garnish with additional orange zest if desired.

Notes

You can add a handful of mini chocolate chips for a chocolate‑orange twist.
Orange can be replaced with lemon or grapefruit (juice & zest) for a citrus variation.
For a nuttier texture, replace up to ½ cup of flour with almond flour.
You can bake the batter in mini loaf pans — reduce baking time to about 25–30 minutes.
Store the loaf at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. You can also freeze individual slices wrapped tightly and thaw before serving.