Introduction

This is the ultimate Best Moist Orange Loaf Cake Recipe, delivering a perfectly tender crumb and a vibrant, zesty flavor. It’s an easy, homemade treat that’s ideal for brunch, a sweet snack, or a simple dessert. For another recipe that celebrates bright citrus notes, try this Avocado Grapefruit and Fennel Salad Recipe.

Ingredients

This Irresistibly Moist Orange Loaf Cake Recipe That Will Brighten Your Day starts with simple, bright ingredients that promise a tender, citrus-scented crumb and a perfectly golden crust.

• 1.5 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup plain full-fat Greek yogurt (or sour cream)
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 tablespoon orange zest
• 1/4 cup freshly squeezed orange juice
• 1 teaspoon vanilla extract
• 1/2 cup olive oil (or a neutral oil like vegetable or canola)
• icing sugar for dusting

Timing

Prep Time	15 minutes
Cook Time	55 minutes
Total Time	1 hour 10 minutes

Context: This Irresistibly Moist Orange Loaf Cake Recipe is about 20% faster than many similar recipes, getting you from bowl to bright, citrusy slice in just over an hour.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients & Pan

Bring all your ingredients to room temperature, especially the eggs, butter, and milk. This ensures a smooth, emulsified batter that bakes evenly. Meanwhile, grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.

Step 2 — Zest and Juice the Oranges

Finely zest one large orange, taking care to avoid the bitter white pith. Then, juice the orange to yield about ½ cup of fresh juice. This fresh citrus is the key to the bright, irresistible flavor in your moist orange loaf cake.

Step 3 — Cream Butter and Sugar

In a large bowl, use an electric mixer to beat softened butter and granulated sugar together for 3-4 minutes until the mixture is very pale, fluffy, and light. This step incorporates air, which is crucial for the cake’s tender crumb.

Step 4 — Incorporate Eggs and Flavorings

Add the eggs one at a time, beating well after each addition. Then, mix in the orange zest and vanilla extract. If the mixture looks slightly curdled, don’t worry—it will come together once the dry ingredients are added.

Step 5 — Combine Dry and Wet Ingredients

Whisk together the flour, baking powder, and salt in a separate bowl. Add about one-third of these dry ingredients to the butter mixture, mixing on low speed until just combined. Follow with half of the milk, then repeat, ending with the final third of flour. Mix only until no dry streaks remain; overmixing leads to a tough cake.

Step 6 — Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top. Bake in a preheated 350°F (175°C) oven for 50-60 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, and the top is golden and springs back when lightly pressed.

Step 7 — Prepare the Orange Syrup

While the cake bakes, make a simple syrup by warming the reserved ½ cup of orange juice with a few tablespoons of sugar in a small saucepan until the sugar dissolves. This syrup will be used to add extra moisture and flavor.

Step 8 — Soak the Warm Cake

As soon as the cake comes out of the oven, use a skewer to poke holes all over the top. Slowly pour the warm orange syrup over the hot cake, allowing it to soak in completely. This step is the secret to an irresistibly moist orange loaf cake.

Step 9 — Cool and Serve

Let the cake cool in the pan for at least 30 minutes before using the parchment paper to lift it out onto a wire rack to cool completely. For the best texture and flavor, slice and serve once fully cooled. This bright, moist loaf cake is sure to brighten your day.

Nutritional Information

Calories	~320 kcal
Protein	~4g
Carbohydrates	~48g
Fat	~13g
Fiber	~1g
Sodium	~180mg
Vitamin C	~15% DV

Note: These are estimated values per serving for this Irresistibly Moist Orange Loaf Cake Recipe, based on typical ingredients and a standard slice. Actual values may vary depending on specific brands and measurements used.

Healthier Alternatives

This irresistibly moist orange loaf cake recipe is wonderfully adaptable. Here are some simple swaps to tailor it to different dietary needs without sacrificing that bright, sunny flavor.

• Whole-Wheat or Spelt Flour — For a fiber boost, replace half the all-purpose flour with whole-wheat or spelt flour. It adds a subtle nuttiness that complements the orange beautifully.
• Gluten-Free Flour Blend — Use a 1:1 gluten-free baking blend to make this a celiac-friendly treat. Ensure the blend contains xanthan gum for the best texture.
• Greek Yogurt or Applesauce — Swap the oil or butter for an equal amount of plain Greek yogurt or unsweetened applesauce. This reduces fat and adds protein or natural sweetness, keeping the cake incredibly moist.
• Coconut Oil or Vegan Butter — For a dairy-free version, use melted coconut oil or a plant-based butter stick. Coconut oil can impart a very mild tropical note.
• Maple Syrup or Honey — Replace up to half the granulated sugar with pure maple syrup or honey. Reduce other liquids by a tablespoon or two to account for the added moisture.
• Egg Substitute — For an egg-free loaf, use a commercial egg replacer or a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg). The cake will be slightly denser but still delicious.
• Reduced-Sodium Baking Powder — If managing sodium intake, look for a low-sodium or sodium-free baking powder alternative to help control the salt content.
• Protein Powder Boost — For a higher-protein option, replace ¼ cup of the flour with unflavored or vanilla whey (or plant-based) protein powder. You may need to add a splash more liquid.

Serving Suggestions

• Pair a warm slice with a dollop of vanilla whipped cream or a scoop of creamy vanilla ice cream for a delightful contrast.
• Enjoy it as a bright afternoon treat alongside a cup of Earl Grey tea or a freshly brewed coffee.
• Transform it into a special dessert by drizzling slices with a simple orange glaze and garnishing with candied orange zest.
• Perfect for a spring brunch, baby shower, or as a cheerful gift wrapped in parchment and tied with a ribbon.
• For a beautiful plate, dust with powdered sugar and add a few fresh berries or a mint sprig for a pop of color.
• Serve it slightly toasted for breakfast with a smear of citrus marmalade or honey-sweetened cream cheese.

This Irresistibly Moist Orange Loaf Cake Recipe That Will Brighten Your Day is wonderfully versatile, making any moment feel a little more special.

Common Mistakes to Avoid

• Mistake: Using old baking powder or soda. Fix: Test leaveners yearly; fresh agents ensure a proper rise for this Irresistibly Moist Orange Loaf Cake.
• Mistake: Overmixing the batter after adding flour. Fix: Mix just until combined to avoid a tough, dense crumb instead of a tender one.
• Mistake: Substituting oil with melted butter. Fix: Stick to a neutral oil; it coats flour proteins better, guaranteeing superior moisture retention.
• Mistake: Zesting only the outer, colored peel. Fix: Use a microplane to zest just the bright orange zest, avoiding the bitter white pith underneath.
• Mistake: Baking in a dark metal pan at the stated temperature. Fix: Reduce oven temp by 25°F for dark pans to prevent over-browning the crust.
• Mistake: Skipping the toothpick test for doneness. Fix: Insert a pick in the center; a few moist crumbs are perfect, but wet batter means more time.
• Mistake: Slicing the loaf while it’s piping hot. Fix: Cool in the pan for 15 minutes, then transfer to a wire rack to set its structure fully.
• Mistake: Using bottled orange juice for the syrup. Fix: Always use fresh juice and zest for the glaze to deliver the brightest, truest citrus flavor.

Storing Tips

• Fridge: For short-term storage, wrap your cooled Irresistibly Moist Orange Loaf Cake tightly in plastic wrap or store it in an airtight container. It will stay fresh and delicious in the refrigerator for up to 5 days.
• Freezer: To freeze, wrap the completely cooled loaf (or individual slices) in a layer of plastic wrap followed by aluminum foil or place it in a heavy-duty freezer bag. Your Orange Loaf Cake will maintain its quality in the freezer for up to 3 months.
• Reheat: For the best texture, thaw frozen cake overnight in the fridge. To serve warm, place a slice on a microwave-safe plate and heat for 10-15 seconds, or warm the whole loaf in a 300°F (150°C) oven for 10-15 minutes until it reaches an internal temperature of at least 165°F (74°C) for food safety.

Proper storage ensures every slice of this bright Orange Loaf Cake remains as moist and flavorful as the day it was baked.

Conclusion

We hope you love baking this Irresistibly Moist Orange Loaf Cake Recipe as much as we do. It’s the perfect treat to brighten any day. If you enjoyed this citrusy bake, you might also love our Delightful Orange Muffins Recipe or Cranberry Orange Cheesecake Bars Recipe. Give it a try and let us know what you think in the comments!

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FAQs

How do I ensure my orange loaf cake stays irresistibly moist?

The key is using fresh orange juice and zest in the batter, along with ingredients like yogurt or sour cream. Avoid overbaking by checking for doneness a few minutes before the timer ends. This Irresistibly Moist Orange Loaf Cake Recipe That Will Brighten Your Day relies on these simple techniques for perfect texture.

Can I make this cake without fresh oranges?

Fresh oranges are highly recommended for the best flavor, but you can use bottled orange juice in a pinch. The zest is essential for bright citrus aroma, so consider using orange extract if zest is unavailable. The result will still be a delightful treat, though fresh is ideal for this recipe.

How should I store the leftover loaf cake?

Keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. This preserves the moist texture so you can enjoy a slice whenever you need a bright moment.