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Orange Loaf Cake

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Orange loaf cake is a soft, buttery bake bursting with fresh orange juice and fragrant zest. Enjoy it plain with coffee or tea, or finish it with a simple orange glaze for extra citrus sweetness.

Ingredients

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter, softened
  • Granulated sugar
  • Large eggs
  • Fresh orange juice
  • Fresh orange zest
  • Vanilla extract
  • Milk or plain yogurt
  • Powdered sugar, for the optional glaze
  • Fresh orange juice, for the optional glaze
  • Orange zest, for the optional glaze

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper, leaving some overhang for easy removal.
  2. Combine the all-purpose flour, baking powder, and salt in a medium bowl and set aside.
  3. In a large bowl, beat the softened butter and granulated sugar until pale and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Mix in the fresh orange zest and vanilla extract.
  5. Gradually add the dry ingredients, alternating with the fresh orange juice and milk or plain yogurt. Mix only until combined to avoid overworking the batter.
  6. Transfer the batter to the prepared loaf pan and smooth the top.
  7. Bake for 45–55 minutes, until the loaf is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool the cake in the pan for 10–15 minutes, then transfer it to a wire rack and allow it to cool completely.
  9. For the optional glaze, whisk powdered sugar with enough fresh orange juice to make a thick but pourable glaze.
  10. Drizzle the orange glaze over the completely cooled loaf, garnish with fresh orange zest, and allow the glaze to set before slicing.

Notes

  • Use freshly grated orange zest for the strongest natural citrus aroma.
  • Add dark or semi-sweet chocolate chips to the batter, or drizzle the cooled cake with melted chocolate for a chocolate-orange variation.
  • Dried cranberries can be folded into the batter for additional tartness and fruit flavor.
  • Add chopped walnuts, pecans, or almonds for extra texture, or sprinkle sliced almonds over the loaf before baking.
  • For stronger orange flavor and extra moisture, poke holes in the warm loaf and spoon over a simple syrup made with orange juice and sugar.
  • Replace a small portion of the orange juice with lemon juice for a sharper citrus flavor.
  • Store tightly covered at room temperature for 2–3 days or refrigerate for up to 5 days.
  • Freeze the unglazed loaf or individual slices for up to 2–3 months and add the glaze after thawing for best results.

Nutrition

Find it online: https://thefamilycooking.com/orange-loaf-cake/