Why You'll Love It
- - Bright citrus aroma that lifts the morning mood
- - Soft crumb that stays tender for days
- - Simple pantry staples, no fancy tools needed
- - Versatile: serve plain, with glaze, or with a dollop of cream
*Delicious and perfectly moist, a true orange delight!*
Essential Ingredient Guide
- Fresh oranges: Their zest and juice provide the signature brightness; use unwaxed oranges for the most fragrant zest.
- All‑purpose flour: Choose a good quality flour for a tender crumb; sift to avoid lumps.
- Granulated sugar: Adds sweetness and aids in a golden crust; you can reduce slightly if you prefer a less sweet loaf.
- Ground cinnamon: A pinch deepens the warm spice background without overpowering the orange.
- Lemon juice: A splash balances the sweetness and highlights the orange flavor.
- Honey: Adds subtle floral notes and helps keep the loaf moist.
Complete Cooking Process
-
Ingredient Readiness:
Measure, zest, and juice the oranges, then bring butter and eggs to room temperature so they blend smoothly.
-
Flavor Development:
Cream butter with sugar, then fold in zest, juice, and honey, allowing the citrus aromatics to bloom.
-
Texture Control:
Sift dry ingredients together, then gently fold into the wet mixture to keep the crumb light.
-
Finishing Touches:
Stir a quick orange glaze over the cooled loaf for an extra glossy finish.
-
Serving Timing:
Serve the loaf warm or at room temperature; it stays tender for up to three days.
- Grate the zest directly over the bowl to capture the oils.
- Do not overmix once the flour is added; stop as soon as combined.
- Cool the loaf on a wire rack before slicing to prevent crumbs from falling.
- If you like a glossy top, brush with a mixture of orange juice and a bit of sugar during the last 5 minutes.
Pro Tips
Well, those little adjustments can make a big difference. I’ve found that a gentle hand with the flour and a careful eye on the oven keep the loaf from drying out. It’s a quiet confidence that comes from years of watching batter turn into bread, and it’s lovely to share that feeling with someone else at the table.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Use unwaxed oranges for the best zest oil.
- Do not overbake; a light golden top means it’s done.
- Allow the loaf to rest before slicing for cleaner cuts.
Frequently Asked Questions
→ Can I use frozen orange juice?
Yes, just make sure it’s thawed and well‑stirred so the pulp is evenly distributed.
→ What can I replace the butter with?
Use an equal amount of a neutral oil such as canola or a melted coconut oil for a slightly richer flavor.
→ How long does the loaf stay fresh?
Stored in an airtight container at room temperature, it stays moist for up to three days.
→ Can I add nuts or dried fruit?
Absolutely—fold in chopped walnuts or dried apricots after the dry ingredients are mixed.
→ Do I need a loaf pan?
A standard 9×5‑inch loaf pan works best; if you use a smaller pan, reduce the baking time slightly.
→ Is this recipe gluten‑free?
Swap the all‑purpose flour for a 1‑to‑1 gluten‑free flour blend and keep an eye on the texture.
Chef's Tips
If the top browns too quickly, loosely tent with foil after 30 minutes.,For extra orange aroma, add a splash of orange‑flower water to the batter.,You can freeze slices individually; reheat gently in the toaster for a fresh feel.
Nutrition Facts
per serving
320
Calories
5g
Protein
48g
Carbs
10g
Fat
Taste Profile
Bright citrus with gentle spice
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Oil makes the crumb slightly lighter but keep the amount equal.
Lemon zest brightens the flavor; use half lemon zest and half orange zest for a balanced citrus note.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add ½ teaspoon ground ginger and a pinch of red pepper flakes for a subtle heat that accentuates the orange.
Nutty Twist
Fold in ½ cup chopped toasted almonds for added crunch and a nutty aroma.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overmixing the batter, which creates a dense crumb.
- Opening the oven door too often, causing the cake to sink.
- Using too much flour, leading to a dry texture.
Meal Prep & Storage
Make Ahead Tips
You can zest the oranges and whisk the dry ingredients up to 24 hours ahead; keep them sealed separately and combine when ready to bake.
Leftover Ideas
Reheat gently in a skillet over low heat, covered, to restore softness; serve with a dollop of whipped cream if desired.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather and measure all ingredients, zest and juice the oranges.
Cream butter and sugar, add eggs, then incorporate orange liquids.
Fold in dry ingredients gently, pour batter into pan.
Bake loaf, monitor color; tent with foil if browning too fast.
Cool, add glaze, slice and serve.
Orange Loaf Cake Recipe
Moist orange loaf cake with bright citrus flavor, perfect for breakfast or a sweet snack.
Timing
Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
1 Hour
Recipe Details
Ingredients
Main Ingredients
- 01 2 cups all‑purpose flour
- 02 1 cup granulated sugar
- 03 2 teaspoons baking powder
- 04 ½ teaspoon salt
- 05 1 teaspoon ground cinnamon
- 06 ¼ cup unsalted butter, softened
- 07 2 large eggs, room temperature
- 08 ½ cup fresh orange juice
- 09 Zest of 2 medium oranges
- 10 ¼ cup honey
- 11 2 tablespoons lemon juice
Optional Glaze
- 01 ¼ cup orange juice
- 02 2 tablespoons powdered sugar
- 03 1 teaspoon orange zest for garnish
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5‑inch loaf pan and line with parchment for easy removal.
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon; set aside.
In a large bowl, cream the butter with sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing gently after each.
Stir in the orange zest, orange juice, honey, and lemon juice until fully incorporated.
Fold the dry ingredients into the wet mixture just until no streaks remain; be careful not to overmix.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean and the top is a golden‑amber hue.
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack. If using the glaze, whisk together orange juice and powdered sugar, brush over the warm loaf, and let set.
Notes & Tips
- 1 If the top browns too quickly, loosely tent with foil after 30 minutes.
- 2 For extra orange aroma, add a splash of orange‑flower water to the batter.
- 3 You can freeze slices individually; reheat gently in the toaster for a fresh feel.
Tools You'll Need
-
Loaf pan (9×5 inches)
-
Mixing bowls
-
Hand mixer or stand mixer
-
Zester or microplane
-
Spatula
-
Wire cooling rack
Must-Know Tips
- Grate the zest directly over the bowl to capture the oils.
- Do not overmix once the flour is added; stop as soon as combined.
- Cool the loaf on a wire rack before slicing to prevent crumbs from falling.
Professional Secrets
- Room‑temperature butter emulsifies better, yielding a tender crumb.
- Baking at a moderate oven temperature ensures even rise without drying out the edges.
- A quick glaze applied while the loaf is still warm locks in moisture and adds shine.
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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