Let me introduce you to the ultimate slice of sunshine: Orange Loaf Cake. This moist, zesty creation is everything you love about citrus desserts, bundled up in a simple yet flavorful loaf. Each bite bursts with fresh orange flavor, complemented by a tender crumb and a luscious, tangy glaze on top (if you fancy!). Whether you’re craving a sweet breakfast, a cheerful teatime treat, or a burst of citrus to brighten a rainy day, this Orange Loaf Cake is about to become your go-to recipe for all occasions.

Ingredients You’ll Need

Here’s the beauty of this recipe: you only need a handful of everyday ingredients, each playing a special role in making the Orange Loaf Cake soft, fragrant, and delightfully citrusy. Don’t skip or skimp on the orange zest — that’s where the magic happens!

All-purpose flour: The backbone of the loaf, giving it structure without making it dense.
Baking powder: Lends essential lift, so your cake bakes up fluffy and light.
Baking soda: Works with the acidic orange juice to give the loaf an airy crumb.
Salt: Just a pinch to balance out the sweetness and enhance all those fabulous flavors.
Vegetable oil (or melted butter): For a moist texture and a subtle richness; use melted butter if you want a buttery flavor hit.
Granulated sugar: The main sweetener, giving the cake its perfect sweetness and golden color.
Eggs: Two large eggs hold everything together and add structure for a lovely, even slice every time.
Fresh orange juice: The soul of this recipe, making the loaf impossibly fragrant and full of true orange flavor.
Orange zest: Use about 2 oranges to zest; this is the secret to that punchy citrus aroma and taste.
Plain yogurt or sour cream: Adds a delicious tang and keeps the loaf incredibly moist — sour cream will give it a richer flavor.
Vanilla extract: Just a splash rounds out the citrus and makes the cake taste like a bakery treat.
Powdered sugar (for glaze): Whisked with orange juice, it finishes the cake with a glossy, citrusy drizzle.
Fresh orange juice (for glaze): Use a tablespoon or two to bring bright, sweet-tart flavor to your glaze.

How to Make Orange Loaf Cake

Step 1: Prep the Pan and Oven

First, set yourself up for success! Preheat your oven to 350°F (175°C), grease a loaf pan, and line it with parchment paper. This ensures your Orange Loaf Cake comes out in one perfect piece, making slicing (and sharing) a breeze.

Step 2: Mix Dry Ingredients

Grab a medium bowl and whisk together the all-purpose flour, baking powder, baking soda, and salt. This step makes sure the leavening agents are evenly spread throughout the batter, so you get a cake that rises uniformly every time.

Step 3: Whip Up Wet Ingredients

In a large bowl, whisk together the oil (or melted butter), granulated sugar, and eggs until the mixture looks pale and smooth. This simple act of whisking helps dissolve the sugar and create a little lightness before you add the remaining wet ingredients.

Step 4: Layer in the Citrus Goodness

Now, stir in the fresh orange juice, orange zest, yogurt (or sour cream), and vanilla extract. This is where the Orange Loaf Cake truly comes to life — the aroma is irresistible, and the batter will look creamy and fragrant.

Step 5: Combine Wet and Dry

Pour the dry ingredients into the wet and gently fold everything together just until combined. Don’t overmix — you want to keep the loaf tender! Pour the batter into your prepared pan and smooth the top with a spatula.

Step 6: Bake to Perfection

Place your pan in the center of the oven and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell like a citrus grove! Let it cool for about 10 minutes in the pan before transferring to a wire rack.

Step 7: Glaze (Optional But Recommended!)

For those who can’t resist a glossy finish, whisk together powdered sugar and fresh orange juice to make a smooth glaze. Once your Orange Loaf Cake is cool, drizzle the glaze over the top, letting it run down the sides for that irresistible bakery-style look.

How to Serve Orange Loaf Cake

Garnishes

A few thoughtful garnishes take your Orange Loaf Cake from delightful to dazzling. Try sprinkling a little extra orange zest over the glaze, add a sprinkle of chopped pistachios for color, or go classic with a dusting of powdered sugar. If you want to impress, add a few thin slices of candied orange peel right on top.

Side Dishes

This cake goes beautifully with so many accompaniments. Serve slices with vanilla yogurt for a special brunch, pair with fresh berries for a pop of color and complementary flavor, or enjoy alongside a cup of Earl Grey tea to enhance those citrusy notes. For dessert, a dollop of whipped cream or a scoop of vanilla ice cream is pure heaven.

Creative Ways to Present

If you’re serving guests, cut the Orange Loaf Cake into thick, bakery-style slices and arrange them on a colorful platter. For an elegant touch, serve individual slices in rustic parchment paper wrappers tied with twine. Or, make it the star of a citrus-themed dessert board with other treats like lemon curd, candied oranges, and dark chocolate pieces.

Make Ahead and Storage

Storing Leftovers

Wrap your Orange Loaf Cake tightly in plastic wrap or store in an airtight container at room temperature for up to three days. It actually tastes even more flavorful after a day, as the citrus really soaks in and the crumb gets even moister.

Freezing

To freeze, let the loaf cool completely, then wrap in two layers of plastic wrap followed by a layer of foil. It’ll keep happily in the freezer for up to three months. For convenience, you can also freeze individual slices for a quick, single-serve treat — just separate them with parchment before wrapping.

Reheating

If you’ve frozen your loaf or kept it chilled, let it come to room temperature before serving. For that just-baked warmth, pop a slice in the microwave for about 10–15 seconds or toast it in the oven wrapped in foil until gently warmed through. The glaze will turn glossy again!

FAQs

Can I make Orange Loaf Cake without yogurt or sour cream?

Absolutely. If you don’t have yogurt or sour cream, you can substitute with whole milk or buttermilk, though the finished loaf may be a touch less rich and moist. The key is to keep some kind of dairy in the recipe to ensure a tender crumb.

Is it possible to reduce the sugar in this recipe?

You can reduce the granulated sugar to 3/4 cup if you prefer a less sweet loaf. The fresh orange juice naturally adds sweetness, and the glaze is also optional if you’re looking to lower the sugar content even further.

Can I use bottled orange juice instead of fresh?

Fresh orange juice is always best for maximum flavor and brightness, but in a pinch, you can use bottled juice—just make sure it’s 100 percent juice with no added sugar or flavors for the purest citrus kick.

How do I know when my Orange Loaf Cake is done?

Look for a golden-brown top and test doneness by inserting a toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs attached. If it’s still wet, give it a few more minutes and test again.

Can I add nuts or chocolate chips?

Definitely! Fold in up to 1/2 cup of chopped toasted walnuts, pecans, or even chocolate chips right before pouring the batter into the pan. These add a lovely crunch or extra richness without overpowering that irresistible orange flavor.

Final Thoughts

If you’re looking for a simple yet impressive bake that’s bursting with citrus cheer, Orange Loaf Cake delivers every single time. It’s so easy, so rewarding, and sure to become a staple in your kitchen. There’s just something about that fresh orange aroma and golden, tender crumb that makes you want to bake it again and again. Give it a try — you’ll love every zesty bite!