This recipe makes an orange loaf cake that is moist, fluffy and so delicious. The cake is drizzled with a simple orange icing that complements the orangey flavour of the cake.

If you’re looking for an easy cake recipe and you love the fresh flavours of orange then you must try this simple orange cake made in a loaf tin. I use a 2lb tin for this orange cake recipe but you can half the recipe to make it in a small 1lb loaf tin.

When developing this orange cake recipe, my aim was to produce a cake with a super strong orange flavour. To achieve this, I use the juice from fresh oranges, orange extract and orange zest. This makes the cake super orangey and rich in flavour.

The cake is soft and airy so has the ideal texture which is perfect to serve as after dinner treat for the whole family.

Ingredients for Orange Loaf Cake

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Oranges - use fresh oranges.
Orange extract - use to strengthen the orange flavour.
Orange zest - also used strengthen the orange flavour.
Butter - use unsalted butter.
Sugar - I use caster sugar for this recipe.
Oil - use any neutral flavoured oil such as vegetable oil, canola or rapeseed.
Vanilla - use vanilla extract or vanilla bean paste.
Eggs - use room temperature eggs.
Yoghurt - use greek yoghurt or natural yoghurt.
Salt - I use fine sea salt.
Flour - I use self-raising flour or you can use plain flour with baking powder.
Icing sugar - also known as confectioners or powdered sugar is used to make the orange icing to top the cake.
Orange juice - the icing is made using orange juice squeezed from a fresh orange.
Orange zest - to decorate the cake.

How to Make Orange Loaf Cake

1. Preheat the oven to gas mark 3/325^oF/160^oC/140^oC fan then line a 2lb loaf tin with parchment paper and set aside.

2. Cut the oranges in half and use a citrus squeezer to squeeze as much juice as possible from all 4 quarters. The juice from 2 large oranges should weigh between 180ml and 200ml. Once all the juice is squeezed, remove 2 tbsps of orange juice from the batch and refrigerate in a small container to use later for the icing. Add the rest of the juice to a small jug along with the orange extract and the orange zest then mix them all together and set aside.

3. In a mixing bowl, cream together the butter and sugar until light and fluffy then mix in the vegetable oil and combine until smooth. Mix in the vanilla then the eggs followed by the yoghurt and the orange mixture. Add in the salt and flour then combine well until you have a smooth batter but try not to over mix.

4. Pour the batter into the lined pan then bake in the oven for 65 - 70 minutes. Remove from the oven and place the pan on a cooling rack to allow the cake to completely cool.

5. For the icing, add the icing sugar to a small bowl then add in the 2 tbsps of orange juice you set aside earlier. Mix well until smooth then drizzle the icing on top of the cake. Sprinkle some orange zest on top of the icing then allow to set for 30 minutes before cutting.

Recipe Tips

For this recipe, you will need a good citrus squeezer.
You’ll also need a 9 x 5 inch 2lb loaf tin.

Nutrition

Storage

Store any leftover cake in an airtight container at room temperature for up to 5 days.

You can also freeze this cake for up to 2 months. Slice the cake and place each piece between parchment paper before freezing.

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Orange Loaf Cake

This recipe makes an orange loaf cake that is moist, fluffy and so delicious. The cake is drizzled with a simple orange icing that complements the orangey flavour of the cake.

Prep Time15

Cook Time1 5

Total Time1 25

Author: Andrea

Yield: 10 servings

Calories: 368kcal

Ingredients

For the Orange Cake

2 large oranges
2 teaspoon orange extract
1½ teaspoon orange zest zest of half an orange
80g unsalted butter soft at room temperature
220g caster sugar
50ml vegetable oil
1 teaspoon vanilla extract
2 medium eggs room temperature
150ml natural Greek yoghurt room temperature
½ teaspoon salt
265g self-raising flour

For the Orange Icing

75g icing sugar
2 tablespoon orange juice from squeezed juice
½ teaspoon orange zest

Instructions

Preheat the oven to gas mark 3/325^oF/160^oC/140^oC fan then line a 2lb loaf tin with parchment paper and set aside.
Cut the oranges in half and use a citrus squeezer to squeeze as much juice as possible from all 4 quarters. The juice from 2 large oranges should weigh between 180ml and 200ml. Once all the juice is squeezed, remove 2 tbsps of orange juice from the batch and refrigerate in a small container to use later for the icing. Add the rest of the juice to a small jug along with the orange extract and the orange zest then mix them all together and set aside.
In a mixing bowl, cream together the butter and sugar until light and fluffy then mix in the vegetable oil and combine until smooth. Mix in the vanilla then the eggs followed by the yoghurt and the orange mixture. Add in the salt and flour then combine well until you have a smooth batter but try not to over mix.
Pour the batter into the lined pan then bake in the oven for 65 - 70 minutes. Remove from the oven and place the pan on a cooling rack to allow the cake to completely cool.
For the icing, add the icing sugar to a small bowl then add in the 2 tbsps of orange juice you set aside earlier. Mix well until smooth then drizzle the icing on top of the cake. Sprinkle some orange zest on top of the icing then allow to set for 30 minutes before cutting.