Go Back
–+ servings
An orange cake slices and placed on a white platter with orange slices on top.
Print Recipe
4.65 from 31 votes

Orange Loaf Cake

An easy orange cake recipe bursting with citrus flavor and extra moist. All you need is a bowl, a whisk and 10 minutes of active time.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: cakes, Dessert
Cuisine: American
Diet: Halal
Servings: 12 slices
Calories: 296kcal
Author: Amira

Ingredients

For the cake:

  • 3 Eggs
  • 1 teaspoon vanilla extract
  • ¾ cup granulated sugar (160g)
  • ¾ cup oil (175ml)
  • 1 cup freshly squeezed orange juice (235ml)
  • 1-2 Tablespoon orange zest
  • 2 cups all purpose flour (270g)
  • 2 teaspoons baking powder

Icing:

  • ½ cup powdered sugar, sifted (50g)
  • 2-4 Tablespoons orange juice

Instructions

  • Preheat oven to 350F.
  • In a deep bowl, add the first 6 ingredients and whisk to combine.
  • Sift flour and baking powder over the wet ingredients.
  • Whisk dry ingredients into wet ingredients until smooth.
  • Pour batter into a prepared loaf tin.
  • Bake in the middle rack for 40 - 50 minutes until toothpick inserted in the center comes out clean.
  • Let it cool completely.

Make the glaze:

  • Place ingredients in a bowl and whisk until smooth.
  • Place the cake on a rack then place on a baking sheet.
  • Pour glaze over the cake and decorate with some orange slices.

Notes

  1. I used to use ½ cup oil and ¼ cup sour cream in making this recipe. Sour cream adds richness and moistness to the cake. But, many of you expressed that they do not usually use sour cream so I've made it entirely with oil.
  2. Oils to use, I actually used to make this cake with canola or vegetable oil. Looking for a healthier option I used avocado oil this time, this is healthier but for sure not the most economical one. I do not recommend using extra version olive oil or coconut oil as they both will affect the taste of the cake.
  3. You can use butter instead of oil, cake will still be tasty but not as moist.
  4. Add extra orange zest if you would like to for more orange flavor if you feel this is not enough for your taste.
  5. Using fresh oranges is highly recommended.
  6. The glaze here is more of a light syrup consistency and not as thick because we did not appreciate a thicker one. You can double the powdered sugar in the glaze to get a thicker consistency.
  7. I added some whipping cream white ribbons on the cake just for extra decorations. You do not need to do this.
  8. This cake keeps well on the counter for 3 days, in the fridge for 10 days and can be frozen for up to 2 months. If you decided to make a cream cheese frosting then you'll have to refrigerate the cake.
Please check the nutrition disclaimer policy.

Nutrition

Calories: 296kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 87mg | Potassium: 87mg | Fiber: 1g | Sugar: 19g | Vitamin A: 109IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 1mg