Orange Loaf Cake
Orange Loaf Cake is soft, tender, and packed with fresh orange flavor in each bite. Topped with a light orange glaze and can be served for breakfast or dessert.
Servings: 9 slices
Ingredients
Loaf Cake
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 zested medium orange
- 1/2 cup salted butter melted and cooled
- 3/4 cups granulated sugar
- 2 whole large eggs
- 1/4 cup orange juice ( I use the juice from the orange)
- 1 teaspoon vanilla extract
- 3/4 cups regular yogurt orange or vanilla flavor preferred
Orange Glaze
- 1/2 cup powdered sugar
- 1 tablespoon orange juice
- 1 tablespoon yogurt or milk
Instructions
- Preheat oven to 350 degrees F. Generously butter or grease a 9×5 inch loaf pan or line with parchment paper. Add the flour, baking powder, baking soda, and orange zest to a medium mixing bowl and whisk together.
- In a large mixing bowl or a stand mixer, mix together the butter and sugar until combined. Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl with a rubber spatula as needed. Add in orange juice and vanilla extract.
- Slowly add in half of the dry ingredients, then add the yogurt, then the remaining dry ingredients until incorporated.
- Scrape the batter into the prepared pan and smooth out the top. Bake for 50-60 minutes or until the cake has risen and is slightly golden brown at the top. Insert a skewer in the center to make sure it comes out clean. Let cool in the baking pan for 15 minutes then slide a knife around the perimeter and invert the cake onto a cooling rack to cool completely.
- Add the powdered sugar, orange juice, and milk or yogurt to a small bowl and whisk together until smooth. There shouldn't be any lumps and the icing should drip slowly from the whisk. Flip right side up then ice the cake with an offset spatula or butter knife. Let the icing firm up then slice and enjoy!