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.
Jump to:
🎂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
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!
🍊 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.
📖Instructions
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 45-55 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.
More citrust recipes to enjoy
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Orange Loaf Cake
- Prep Time: 15
- Cook Time: 55
- Total Time: 1 hour 10 minutes
- Yield: 8-10 Slices 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
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 ½ cup) All-Purpose Flour
- 1 ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 266 grams (1 ⅓ cup) Granulated Sugar
- 6oz (¾ Cup) Unsalted Butter, at room temp.
- 2 Large Eggs, at room temp.
- 3 Tablespoon Fresh Orange Juice
- 1 heaping Tablespoon Orange Zest
- 2oz (¼ cup) Buttermilk
- 2oz (¼ cup) Sour Cream
Lemon Glaze
- 188 grams (1 ½ 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 45-55 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.
Equipment
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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
Rosslyn Picton says
Hi Madeleine,
I read the same thing! I follow this recipe from the internet, so there are lots of ads. I kept scrolling up, down, re-reading the recipe to make sure there weren't two recipes back to back, and I was also confused by the baking time. Is it 40-50 minutes, or 60-70 minutes? When I checked the loaf as my timer went off at 40 min (I think?) it was definitely not cooked yet. I would so appreciate some clarity here 🙂
Elizabeth Waterson says
Hi, Rosslyn I am SO sorry for the confusion, thank you for bringing it to my attention! The cake should bake for 45-55 minutes, or until golden brown on top and if you insert a toothpick it comes out clean with no wet batter. Or you can gently use your finger to press the top center of the cake and if it springs back quickly then the cake is baekd. Please let me know if you have any further questions, I would love to know what you think of the cake! 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
Moony says
Can I substitute all purpose flour with self rising flour? Are the measurement the same?
Elizabeth Waterson says
Hi Moony, thanks for reaching out. Self-raising flour already has leavening agents in the flour so you would need to reduce the baking powder, generally, self-raising has about 1 1/2 teaspoons baking powder per cup of flour so you should be good just eliminating the baking powder all together but I have never done this myself so I don't know for sure. Sorry, I don't have a better answer for you!! Let me know if I can help with anything else or if you try it! XX Liz
Pooja says
Hi Elizabeth! This recipie looks sooooo divine. Wanted to know if I could reduce the sugar to 1 cup or would that affect the baking?
Kind regards
Elizabeth Waterson says
Hi Pooja, thanks for reaching out. I normally recommend not to reduce any sugar by more than 25%, due to the multiple roles sugar plays in baking a cake. Keeping it at 1 cup follows that guideline so I would think you can get away with it but I have personally never tried it. Sorry, I don't have a concrete answer, please let me know if you have any further questions or if you try the recipe. XX Liz
Keila says
This was so amazing, I thought it was going to be just a simple sweet loaf cake . This is now my favorite cake Crazy how delicious it is .
★★★★★
Elizabeth Waterson says
Aww what a lovely comment, thank you so much Kelia!! My family didn't expect to love this cake as much either, they went crazy for it too!! Take care. XX Liz
Kelly-Anne says
I have made this recipe a couple times now, I reduce the sugar just because our oranges are super sweet and juicy and we dont glaze the top, but rather eat it warm out of the oven, this is one of the best cakes I have ever made - every single time it comes out just right!!!
★★★★★
Elizabeth Waterson says
Hi Kelly- Anne, thank you so much for coming back to review the recipe! I am so pleased you have had success multiple times!! And I agree the cake out of the oven warm is absolutely divine!! Take care. XX Liz
Rachel says
Absolutely the best orange loaf cake recipe!! I have made this a few times over the summer and it always received amazing compliments. I have even passed on the recipe. I highly recommend you try this recipe, it has such a great texture, is moist and most of all deliciously orange.
★★★★★
Elizabeth Waterson says
Thanks for coming back to review the recipe Rachel, I appreciate it more than you know!! So glad you have enjoyed the loaf a few times! XX Liz
Nikki says
Can I substitute buttermilk and sour cream with Greek yogurt and if so, using the same quantity?
Elizabeth Waterson says
Hi Nikki, you can substitute for the same quantities, the texture of the cake might be slightly different but it shouldn't vary too much, but I have personally never done this. Please let me know if you try it this way and how it works out and let me know if you have any further questions! XX Liz
Louise says
Love this loaf cake, easy to make & so light & delicious. Have been looking for an orange cake recipe & this fits the bill perfectly Thank you Elizabeth
★★★★★
Elizabeth Waterson says
Hi Louise, thank you so much for coming back to review the recipe I appreciate it so much!!! So pleased you enjoyed this tasty cake!!! Take care. XX Liz
Nana says
If I want to convert this recipe to using mini (5 3/4") loaf pans, how many would I be able to use and how would it change the baking time?
Elizabeth Waterson says
Hi Nana, I believe you should be able to get 3 mini loaves and the baking time I am totally guessing but I would expect them to bake somewhere between the 25-25 minute mark- I would check them at 20 minutes and possibly tent them if they are browning too quickly on top. If you gently press the top of the cake it should spring back immediately when baked thru, or if you insert a toothpick in the center it should come out clean with no wet batter. Please let me know if I can answer any further questions or if you try the recipe, I would love to know what you think XX Liz
Eileen Cronin says
AMAZING! Made it yesterday and was a hit by everyone. Recipe very well written and easy to follow. Will be making again
★★★★★
Elizabeth Waterson says
Aww thank you so much for coming back to rate and review the recipe Eileen. It truly helps me so much, thank you!! So happy to hear you enjoyed the cake and appreciated my thorough recipe steps!! XX Liz
Teena J says
Can I substitute butter with Oil ? If so , what would the measurement be?
Elizabeth Waterson says
Hi Teena, thanks for reaching out! You should be able to do an even swap, keep in mind using oil will alter the taste of the cake as well as the crumb. But I am pretty confident you will still love the cake! Let me know if I can help with anything else or if you try the recipe I would love to know what you think! XX Liz
Wanda Hensley says
My neighbor gave me some oranges from his tree, so, I made him this cake using the oranges he gave me. The cake was delicious!! I'm now in the process of making a second one.
Thanks for the great recipe.
★★★★★
Elizabeth Waterson says
Hi Wanda, thank you so much for coming back to leave a star rating and review I truly appreciate it!! So happy you enjoyed the orange loaf, such a perfect way to do something nice for a neighbor XX Liz
Elyna says
I absolutely love this loaf. It’s one of my favorite! Why? The orange peel/juice gives the loaf a refreshing, light & delicious taste. Get your oranges & make this loaf! Your taste buds will thank you.
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to rate and review the recipe Elyna, I am so grateful!! I love this orange loaf cake so much too, so refreshing XX Liz
Genie says
I was wondering if it might be possible to use less butter by substituting for half of the butter with canola oil or a combination of canola oil and applesauce. I realize this might not be possible to keep the proper texture of the cake.
Thank you.
Elizabeth Waterson says
Hi Genie, if it were me I would try 4oz butter 1 1/2oz canola oil. Please let me know if I can help with anything else or if you try the recipe. XX Liz
MARY BYRD says
HI, I HAVEN'T MADE THIS CAKE. BUT I'M WONDERING IF I JUST LEAVE OUT THE ORANGE ZEST? IM TOTALLY NOT A FAN OF ZEST. MAYBE JUST USE ORANGE EXTRACT.
MARY B
Elizabeth Waterson says
Hi Mary, yes you could try subbing in orange extract, I would guess trying 1 teaspoon of orange extract. Please let me know if I can help with anything else or if you try the recipe. XX Liz
Pat V. says
I made the Orange loaf cake and it was amazing! Loved it and will make it again!!! Thanks!
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to rate and review the recipe Pat, I am so grateful!! This easy loaf cake is made quite a few times each year at our house, such a light, delicious cake!! Happy New Year! XX Liz
Lil says
Can I substitute all purpose flour for almond flour? Are ratios the same? Thanks so very much
Elizabeth Waterson says
Hi Lil, thanks for reaching out. I personally have never made it with almond flour. Doing some quick research using almond flour will create a cake that won’t rise or look pretty. I have seen some people try using a blend of almond and coconut flour in that case I would try 1 1/4 cup almond flour 1/4 cup coconut flour. Please let me know if you have any other questions or if you make the cake! Happy New Year! XX Liz
Lil says
Sorry. Almond flour for all purpose flour.
Lori Jankowski says
First time using this recipe January 26th, 2021. Followed precisely; fresh-squeezed orange juice and zest really made the difference, I think. Nice texture to the loaf with the right amount of moisture. Lovely with a cuppa tea in the afternoon! Will definitely make this again!
★★★★★
Elizabeth Waterson says
Hi Lori, thank you so much for coming back to review and star rate the recipe, I truly appreciate it. I totally agree the cake is perfection with a cuppa tea! XX Liz
Kamran says
Made this recipe a few day ago, came out so good, however I had to make my own buttermilk and substituted yougurt (drained) mixed with cream and so I ended up with a more runny dough and it took longer in the oven to finish, however the end result came out satisfactory, then I used blood oranges for the glaze.
★★★★★
Elizabeth Waterson says
Hi Kamran, thanks for coming back to rate and review the recipe. The blood orange glaze sounds perfect, love the pink color it makes with a glaZe!!! So glad you were able to substitute your own buttermilk and cream and still enjoyed the cake!! Take care. XX Liz
Zoe L Krakowski says
I must say that this didn't rise like I expected. Very tasty, I came to be sure it wasn't suppose to be Baking soda which I thought I might have written down incorrectly. I think I might try it with some baking soda added just as an experiment.
★★★★
Elizabeth Waterson says
Hi Zoe, I am so sorry you had trouble with the rising. You might want to check your baking powder is fresh and active and the measuring is correct. Let me know how you get on with the baking soda! Glad you enjoyed the taste, thanks for coming back to star rate and review the recipe!! XX Liz
Nicole says
Hello, instead of orange juice can I substitute for orange crush soda?
Elizabeth Waterson says
Hi Nicole, I have personally never done this, so I am not sure how it would turn out. I would think it wouldn't enhance the cake as much as pure orange juice but you could totally try it! Please let me know if you do and how it turns out! Let me know if you have any other questions! Thanks! XX Liz
Laura says
Love this cake so much! I make it very regularly and it's always delicious! I add chocolate ganache to the top instead of the drizzle to make it a bit more decadent. 🙂 Would you have any advice for trying this in a 9x13" tray bake style tin? I need to make a huge amount of this cake for a party, so loaf tins aren't gonna be big enough. Thanks for your help, and wonderful recipe! 🙂
★★★★★
Elizabeth Waterson says
Hi Laura! Thanks so much for the kind words, the chocolate ganache sounds delicious!! I need to try it! I would personally try doubling the recipe, make sure your 9X13 is at least three inches deep though. And the bake time I would start checking at 40 minutes, and you might need to tent the top with foil to prevent the top from browning too much. Please let me know if you have any other questions or if you try it, I would love to know what you think! XX Liz
Laura Hicks says
Hi Liz, aw thanks so much for your super helpful reply! I'll be trying it out really soon so will report back with the results! 🙂 Thanks again, and have a great week! Laura
Sammy says
Oh my goodness! Have made this twice this summer for weekends entertaining family and friends at our lake house. Pretty sure I will be making it again soon. This recipe now has a place in the traditional 4th of July menu. Cut up into bite size pieces after dinner makes a quick, easy nibble of citrusy sweetness. I have a jar of fresh squeezed orange juice in the fridge and have used up to 4 large oranges for the zest. Once all the ingredients are prepped and ready, this cake is easy to make. So glad to have run across this recipe and tried it.
★★★★★
Elizabeth Waterson says
Hi Sammy, we sometimes cut it up into small pieces too, such a fun treat to share with friends and family and a nice switch up from the classic lemon cake! Glad you all enjoy it, thank you so much for coming back to review the recipe, I truly appreciate it!! XX Liz
Deepthi says
Hello .. I made this super moist orange cake loaf yesterday.. it tasted amazing and was gone within an hour thank you so much for this wonderful recipe ❤️
★★★★★
Elizabeth Waterson says
Hi Deepthi, so glad to hear you enjoyed the cake!! Thank you so much for coming back to rate the recipe! XX Liz
Sakshi says
Made this cake and it came out really tender and full of orange flavour. Loved it. Will definitely make again! Thank you for the recipe.
★★★★
Elizabeth Waterson says
Thank you so much for coming back to star rate and review the recipe Sakshi, I appreciate it SO much!! So glad you enjoyed the cake and are planning to make it again! 🙂 Take care. XX Liz
oli says
I made your raspberry lemon loaf cake yesterday since I have access to a lot of raspberries.
My question is an age old question but can you tell me why did the loaf sink in the middle after cooling. Looked great coming out of the oven.
Elizabeth Waterson says
Hi there! Thanks for reaching out, so sorry you had trouble. I would guess it could be a few things; your baking powder is no longer active, your oven was not heated properly, you took the cake out too early, or you open the oven door too many times while baking. Please let me know if you have any other questions or if you try the recipe again I would love to know how you get on! Thanks! XX Liz
Rosslyn Picton says
Hi Elizabeth,
I am about to try this recipe, making it for a very generous friend who has also helped me with my sick Kitty cat ;). I have a question about the ingredients and process: Should I use a higher fat sour cream, or is a "light" one ok. For the orange juice, am I using the juice from actual oranges, or store bought. I am assuming I am using the juice from actual oranges, because I am using the zest. One other question, I don't have an electric mixer, but have made quite a few banana breads, mixing the ingredients by hand. They have turned out well. Thanks so much, this is so yummy!
Elizabeth Waterson says
Hi Rosslyn, thanks for reaching out. Ideally, full-fat is best but you could use light and be okay. For the juice, just the juice of the actual orange is what I use. You can totally make this by hand without an electrical mixer, you'll just get a good arm workout creaming the butter and sugar! PLease let me know if you have any further questions or if you try the recipe I would love to know what you think! XX Liz
Alia says
Hi,
Cake recipe is exactly what I'm looking for sounds divine but i wanted to know could I add any sultanas or raisen to the batter. Would I need to change any of the ingredients?
Thank you
Alia
★★★★★
Elizabeth Waterson says
Hi Alia, thanks for reaching out. You could totally add some to the batter, I would coat them in a tablespoon of flour this will help them from sinking to the bottom of the cake while baking. Please let me know if you try it how it goes, goodluck! Take care. XX Liz