Introduction

This easy Orange Loaf Cake with sweet glaze is the perfect simple treat. It’s wonderfully moist, bursting with fresh citrus flavor, and comes together quickly with pantry staples. For another bright, fruity dish, try this Avocado Grapefruit and Fennel Salad Recipe. Let’s bake a loaf that fills your kitchen with sunshine.

Ingredients

This Orange Loaf Cake with Sweet Sugar Glaze combines the bright, zesty flavor of fresh oranges with a rich, buttery crumb, finished with a simple, sweet glaze that soaks into the warm cake.

• 1 cup butter (softened)
• 1 ⅓ cups sugar
• 3 eggs
• 2 egg yolks
• juice of half an orange
• ½ teaspoon vanilla extract
• salt (sprinkle)
• 1 ¾ cups flour
• 1 tablespoon orange zest (plus additional for serving)
• 1 cup powdered sugar
• 2 tablespoons milk (or orange juice for a stronger orange flavor)

Timing

Prep Time	15 minutes
Cook Time	50 minutes
Total Time	1 hour 5 minutes

Context: This Orange Loaf Cake With Sweet Sugar Glaze is ready in just over an hour, making it about 20% faster than many similar loaf cake recipes.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients and Pan

Gather all ingredients and ensure they are at room temperature, especially the eggs and butter, for a smooth, well-emulsified batter. Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt. This aerates the flour and ensures the leavening is evenly distributed, which is key for an even rise in your Orange Loaf Cake With Sweet Sugar Glaze.

Step 3 — Cream Butter and Sugar

In a large mixing bowl, beat ½ cup of softened unsalted butter and 1 cup of granulated sugar together on medium-high speed for 3-4 minutes until the mixture is pale, fluffy, and light. This step incorporates air, creating the cake’s tender crumb.

Step 4 — Incorporate Wet Ingredients

Beat in 2 large eggs, one at a time, fully incorporating each before adding the next. Mix in ½ cup of whole milk, ½ cup of freshly squeezed orange juice, and 1 tablespoon of finely grated orange zest. The batter may look slightly curdled at this point, which is normal.

Tip: For maximum flavor, use the zest of the oranges you juiced. Avoid the bitter white pith.

Step 5 — Fold in Dry Ingredients

With the mixer on low, gradually add the dry flour mixture to the wet ingredients. Mix just until the flour disappears and no dry streaks remain. Overmixing can develop gluten and lead to a tough loaf.

Step 6 — Bake to Perfection

Pour the batter into the prepared loaf pan and smooth the top. Bake on the center rack for 50-60 minutes. The cake is done when a toothpick inserted into the center comes out clean, the top is golden, and the edges pull slightly away from the pan.

Tip: If the top browns too quickly, tent it loosely with aluminum foil for the remainder of baking.

Step 7 — Cool the Loaf

Let the Orange Loaf Cake cool in the pan on a wire rack for 15 minutes. Then, using the parchment overhang, lift it out of the pan and let it cool completely on the rack. A fully cooled cake will hold its structure better when glazed.

Step 8 — Prepare the Sweet Sugar Glaze

While the cake cools, make the glaze. In a small bowl, whisk together 1 cup of powdered sugar, 2-3 tablespoons of fresh orange juice, and ½ teaspoon of vanilla extract. Start with 2 tablespoons of juice and add more, a teaspoon at a time, until you reach a thick but pourable consistency.

Step 9 — Glaze and Serve

Place the cooled loaf on a serving plate or rack set over a tray. Drizzle or spoon the Sweet Sugar Glaze evenly over the top, allowing it to drip down the sides. Let the glaze set for about 30 minutes before slicing and serving.

Nutritional Information

Calories	~320 kcal
Protein	~4g
Carbohydrates	~55g
Fat	~10g
Fiber	~1g
Sodium	~180mg

Note: These values are estimates per serving of this Orange Loaf Cake With Sweet Sugar Glaze, based on typical ingredients and serving size. Actual nutrition can vary with specific brands and measurements.

Healthier Alternatives

This classic Orange Loaf Cake With Sweet Sugar Glaze is wonderfully adaptable. Here are several ingredient swaps to tailor it to different dietary needs without sacrificing its bright, citrusy flavor.

• Whole-Wheat or Spelt Flour — Substitute half the all-purpose flour for a nuttier flavor and a boost of fiber.
• Almond or Coconut Flour — Use a tested blend for a gluten-free, lower-carb option that adds a subtle, complementary richness.
• Greek Yogurt or Applesauce — Replace some of the butter or oil for a protein-rich or lower-fat cake with a wonderfully moist crumb.
• Coconut Oil or Vegan Butter — A perfect one-to-one swap for dairy-free baking, with coconut oil adding a faint tropical note.
• Monk Fruit or Erythritol — Use in the cake batter for a sugar-free, lower-carb version; note it may slightly alter browning.
• Maple Syrup or Honey — In the glaze, these natural sweeteners offer deeper flavor notes compared to refined sugar.
• Reduced-Sodium Baking Powder — An easy switch to lower the overall sodium content of your Orange Loaf Cake.
• Egg Replacer or Flax Eggs — Makes this loaf cake completely vegan while maintaining good structure.

Serving Suggestions

• Pair a warm slice of this Orange Loaf Cake with a cup of Earl Grey tea or a freshly brewed coffee for a classic afternoon treat.
• For a special brunch, serve it alongside fresh berries, a dollop of whipped cream, or a scoop of vanilla bean ice cream.
• Transform it into an elegant dessert by drizzling the sweet sugar glaze over individual slices and garnishing with candied orange peel.
• This loaf cake is perfect for gifting; wrap the cooled, glazed cake in parchment and tie with twine for a beautiful homemade present.
• Enjoy a slice for breakfast with a side of Greek yogurt and a drizzle of honey for a bright start to your day.
• For a festive touch during the holidays, add a sprinkle of edible gold dust or colored sugar sprinkles over the glaze before it sets.

This versatile Orange Loaf Cake With Sweet Sugar Glaze is as suitable for a casual snack as it is for a celebratory centerpiece, making any moment a little sweeter.

Common Mistakes to Avoid

• Mistake: Using cold ingredients, which prevents proper emulsification and leads to a dense crumb. Fix: Bring all dairy and eggs to room temperature for at least an hour before mixing.
• Mistake: Overmixing the batter after adding flour, which develops gluten and creates a tough, rubbery loaf. Fix: Mix just until the last streaks of flour disappear; a few lumps are okay.
• Mistake: Not properly creaming the butter and sugar, resulting in poor rise and texture. Fix: Beat the softened butter and sugar for a full 3-5 minutes until very light, pale, and fluffy.
• Mistake: Using only orange juice, which provides flavor but lacks the potent aromatic oils of the zest. Fix: Always zest your oranges first, ensuring you get the bright, essential oils into the batter.
• Mistake: Underbaking the center, leaving a gummy streak. Fix: Use a toothpick or skewer test; it should come out with just a few moist crumbs, not wet batter.
• Mistake: Pouring glaze over a hot cake, causing it to melt and soak in rather than creating a sweet, crackly shell. Fix: Let the orange loaf cake cool completely on a wire rack before glazing.
• Mistake: Adding too much liquid to the glaze, making it runny and thin. Fix: Start with just a tablespoon of orange juice or milk, adding more only a few drops at a time to reach a thick, pourable consistency.
• Mistake: Not greasing and flouring the loaf pan adequately, leading to a torn cake upon removal. Fix: Use butter or baking spray and a dusting of flour, or line the pan with parchment paper for easy release.
• Mistake: Slicing the loaf while it’s still warm, which causes it to crumble. Fix: Allow the glazed orange loaf cake to set for at least an hour before cutting for clean slices.

Storing Tips

• Fridge: Once completely cool, wrap the orange loaf cake tightly in plastic wrap or store it in an airtight container. It will stay fresh and moist in the refrigerator for up to 5 days.
• Freezer: For longer storage, wrap the cooled loaf (or individual slices) tightly in plastic wrap and then in aluminum foil or place in a heavy-duty freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: For a fresh-from-the-oven feel, warm slices in a 300°F (150°C) oven for 5-10 minutes or microwave for 10-15 seconds. Ensure reheated cake reaches an internal temperature of at least 165°F (74°C) for food safety.

The sweet sugar glaze is best applied just before serving. If storing a glazed cake, note the glaze may become slightly sticky or soak in over time.

Conclusion

This moist and fragrant Orange Loaf Cake with its sweet sugar glaze is the perfect simple treat. We hope you love baking it as much as we do! If you try it, please leave a comment or rating. For more citrusy desserts, try our No-Bake Orange Creamsicle Cheesecake Recipe or our 3-Ingredient Orange Candy Recipe.

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Orange Loaf Cake

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• Author: Olivia Bennett

Ingredients

Scale 1x2x3x

• 1 cup butter (softened)
• 1 ⅓ cups sugar
• 3 eggs
• 2 egg yolks
• juice of half an orange
• ½ teaspoon vanilla extract
• salt (sprinkle)
• 1 ¾ cups flour
• 1 tablespoon orange zest (plus additional for serving)
• 1 cup powdered sugar
• 2 tablespoons milk

Instructions

1. Preheat oven to 325 degrees if using a glass or dark non-stick loaf pan. If using a lighter metal pan, preheat to 350 degrees. Grease a 9×5 inch loaf pan with butter, then dust with flour, shaking out excess.
2. Add butter to large bowl and using a handheld or stand mixer, beat until creamy. Using a spatula, scrape down sides of bowl and add sugar. Beat until combined.
3. Add eggs and egg yolks, beating between each addition. Scrape down sides of bowl again, and mix on high briefly to ensure thoroughly combined.
4. Add juice from orange half, vanilla, and salt. Beat until just combined. Gradually add flour, mixing between each addition, until just combined. Scrape down sides of bowl, add orange zest, and mix once more until evenly combined.
5. Pour into prepared loaf pan. Smooth top of batter with spatula. Transfer to oven and bake for 30 minutes, and then tent with foil and continue to bake for 25-30 additional minutes or until skewer inserted into thickest part comes out clean.
6. Meanwhile, combine powdered sugar and milk to make glaze.
7. Remove loaf pan from oven. Let cool on wire rack, then run knife along edges of pan. Gently invert onto rack to cool completely.
8. Pour glaze over pound cake, sprinkle with additional zest, and enjoy.

FAQs

Can I use bottled orange juice instead of fresh for this Orange Loaf Cake With Sweet Sugar Glaze?

We recommend using fresh orange juice and zest for the most vibrant flavor. Bottled juice often lacks the bright, aromatic oils from the zest that are essential for this Orange Loaf Cake With Sweet Sugar Glaze.

How should I store the glazed loaf cake to keep it fresh?

Once the Sweet Sugar Glaze has fully set, store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the unglazed cake tightly and freeze it for up to a month.

What can I do if my glaze is too thin or too thick?

Adjust the consistency by adding more powdered sugar to thicken it or a small amount of extra orange juice to thin it. The perfect glaze for an Orange Loaf Cake should drizzle smoothly and set with a slight crackle.