Sweet, soft, and full of orange flavor this orange loaf cake is perfect for an afternoon treat. This loaf cake is made simple and fast then topped with a gorgeous orange glaze.
One of the most popular recipes on my website is my Raspberry Lemon Loaf Cake. For good reason, it’s delicious. Recently I realized that I don’t have many orange recipes. I love lemon and have numerous lemon recipes, but I also love orange so I knew I had to rectify that.
Here is a gorgeous orange infused loaf cake. The loaf cake is soft, tender, and full of orange flavor. My sister looooved this one. And I can’t blame her!! It is sooo good!
Sisters know whats best for you, don’t they ?! 🙂
I won’t tell you how many times I snacked on this delicious cake. Not because I don’t want to, but because I can’t remember!! LOL talk about addicting!!
I enjoy this for breakfast when I am feeling cheeky, or for an afternoon snack, or midnight treat! Perfect for a cup of tea.
Let’s get to the recipe.
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🎂What ingredients do you need?
- All-Purpose Flour/ Plain Flour
- Baking Powder
- Salt
- Granulated Sugar/ Caster Sugar
- Unsalted Butter, at room temp.
- Large Eggs, at room temp.
- Fresh Orange Juice
- Orange Zest
- Buttermilk
- Sour Cream
🍊 What kind of oranges should I use?
When picking an orange for this recipe I like to use Navel Oranges. You want to find ones that are as thin skinned as possible as well as one that smells fragrant. You are using the zest of the orange in the cake and glaze so make sure the orange is not blemished or bruised.
📖How do you make an orange loaf cake?
Preheat oven to 350F/180C and grease a 9X5 loaf pan.
In a bowl of an electric mixer combine sugar and butter for 3-4 minutes, so it’s nice and fluffy. Add in the eggs one at a time, waiting until each is fully combined.
In a medium bowl combine flour, baking powder, and salt. Set aside.
In a small bowl mix in orange zest and juice, sour cream, and buttermilk.
Alternate by folding in the dry ingredients then wet to the butter mixture.
This zester is the one I use and it makes zesting citrus feel like butter, it is so easy!!
⏲️ How long does an orange loaf cake bake for?
Bake the orange cake for 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool on a wire rack for at least 30 minutes before starting glaze.
How do you make an orange glaze?
You’ll need:
- Powdered Sugar/ Confectioners Sugar, sifted
- Fresh Orange Juice
- Orange Zest
While the orange loaf cake is cooling you can prepare the glaze.
To ensure no chunks of sugar make sure to sift the powdered sugar into a clean bowl. Add the orange juice and orange zest. Whisk to combine. You are welcome to add a little more juice or sugar to create a thicker or runnier glaze.
Drizzle the orange glaze on top of the orange cake when it is completely cool.
Can you make this loaf cake ahead of time?
I would suggest making the cake only one day ahead of time. It is still good within 3 days but loses its freshness after day two.
Are you a citrus lover?
★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Sweet, soft, and full of orange flavor this orange loaf cake is perfect for an afternoon treat. This loaf cake is made simple and fast then topped with a gorgeous orange glaze.
Ingredients
Loaf Cake
- 188 Grams (1 1/2 cup) All-Purpose Flour
- 1 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 266 Grams (1 1/3 cup) Granulated Sugar
- 6oz (3/4 Cup) Unsalted Butter, at room temp.
- 2 Large Eggs, at room temp.
- 3 Tablespoon Fresh Orange Juice
- 1 heaping Tablespoon Orange Zest
- 2oz (1/4 cup) Buttermilk
- 2oz (1/4 cup) Sour Cream
Lemon Glaze
- 188 Grams (1 1/2 cup) powdered sugar, sifted
- 3 Tablespoons Fresh Orange Juice
- 1 Teaspoon Orange Zest
Instructions
Loaf Cake
- Preheat oven to 350F/180C and grease a 9X5 loaf pan.
- In a bowl of an electric mixer combine sugar and butter for 3-4 minutes, so it’s nice and fluffy. Add in the eggs one at a time, waiting until each is fully combined.
- In a medium bowl combine flour, baking powder, and salt. Set aside.
- In a small bowl mix in orange zest and juice, sour cream, and buttermilk. Alternate by folding in the dry ingredients then wet to the butter mixture.
- Bake for 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool on a wire rack for at least 30 minutes before starting glaze.
Orange Glaze
- While the cake is cooling prepare orange glaze. In a bowl combine powdered sugar, orange juice, and orange zest. Drizzle on top of the cake when it is completely cool. Store cake in an airtight container, store in the fridge to last longer.
Keywords: orange cake, orange bread, orange loaf
Peyton says
My mom made this last week, wasn’t expecting to enjoy it… I WAS WRONG! SOOOOO YUMMY!
★★★★★
Josie says
I recently purchased a Nordicware Pumpkin Patch Pan loaf tin. If I doubled the recipe as the tin is larger and left out the orange glaze because when cake is turned out of the tin the top of the cake is decorated . Would it work, do u think? The recipe sounds amazing and would love to try it.
Elizabeth Waterson says
Hi Josie, I quickly googled that tin and it looks like its a 6-cup so I don’t think you would need to double the recipe, but if I am wrong and it’s larger then yes you could double the recipe. I love the extra sweetness and orange punch you get from the glaze but you could do a simple syrup glaze as I do on this lemon pound cake recipe, I would just swap out the lemon for orange. https://confessionsofabakingqueen.com/lemon-pound-cake-recipe/ Let me know if you have any questions. Always happy to help! 🙂
Medha Khanna says
I just wanted to try it one so I halved the recipe for a 7x 3 inch loaf. It was amazing! Very moist texture.
Next time I will try to use some candied orange on the top and add some orange extract for a little extra punch.
★★★★★
Elizabeth Waterson says
Thank you so much for coming back and reporting on how your bake went Medha!! I am so happy you enjoyed the recipe, candied orange sounds spectacular!!
Madeleine Fuchs says
Dear Elizabeth,
Hello. I just had a piece of the Orange Loaf Cake and it is so very good. Yesterday the cake took a long time to cook over the 40 to 50 minutes (in a 9″ X 5″ loaf pan). Rereading your blog article, I see that it says to bake 60 to 70 minutes. Using my pyrex loaf pan I could see the crust was over baking but the cake still came out moist and delicious. Thank you again for sharing your recipe.
Elizabeth Waterson says
Hi Madeleine thank you so much for reporting back. I find baking in my pyrex glass dishes sometimes the outside browns too quickly. I prefer a metal loaf pan for quick breads. I am happy you enjoyed the cake. Next time would you be so kind as to leave a star rating with your comment, please? It helps other readers quickly see the review. XX Liz
Gail del rosario says
Hi. I would like to really try this recipe.but can use only buttermilk and double the amount instead? Thanks
Elizabeth Waterson says
Hi Gail, I am not sure if I understand you correctly? Are you saying you can only use buttermilk no sour cream? In that case, I would not recommend doubling the buttermilk, as the buttermilk is more liquid than the combo of sour cream and buttermilk. I would try using 3oz of buttermilk total, I am not sure how the recipe will turn out but that would be my advice. Please let me know if you have any further questions or if you try it! Thanks!! XX Liz
Helen Yu Chun Lee says
This is a great recipe which I made for my family and wow them all~!
★★★★★
Elizabeth Waterson says
Thank you so much Helen!! XX Liz
maicooksthings says
This was a great recipe. I made it and posted it on my IG page. Thank you so much for sharing!
★★★★★
Elizabeth Waterson says
Thank you so much for sharing! I am so happy you enjoyed the recipe, and I really appreciate you coming back to review it, it helps more than you know!! Take care XX
Ray says
The recipe looks amazing! I would love to try it.
I had a couple of questions regarding substitution.
In case of home-made buttermilk(From yogurt) what would you suggest the ratio of water to yogurt should be?
Can we substitute sour cream with anything else?
Thank you!!
Elizabeth Waterson says
Hi Ray, thanks for reaching out. Generally, buttermilk made from yogurt and water is 1/4 liquid with 3/4 cup yogurt, but if you’re using thicker yogurt like Greek-style you’ll need a bit more water. For the sour cream, you could use Greek yogurt. Please let me know if you have any further questions or if you make the cake, I would love to know how you like it. XX Liz