Name: MOIST Orange Loaf Cake
Brand: borrowedbites.com
SKU: borrowedbites-com-1
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MOIST Orange Loaf Cake

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×Published: · Modified: by · This post may contain affiliate links. For more information, see our privacy policy.Jump to RecipeThis Orange Loaf Cake is exceptionally moist, bursting with fresh orange flavor, and topped with a luscious orange glaze icing. It’s made with oil and yogurt instead of butter for a perfectly tender cake every time. Plus it’s super easy to make - no mixer required!&nbsp;Skip to:We make a lot of dessert recipes around here, but if you’re looking for the one recipe that fits every occasion and gets rave reviews, this moist Orange Loaf Cake is it! Whether you call it orange cake, orange pound cake, or orange bread, it’s that elusive recipe that never fails to impress (even for beginner bakers).&nbsp;The inspiration for this recipe started with our Lemon Loaf Cake Recipe. If you're looking for more orange recipes during citrus season, might I suggest this Orange Cranberry Rice or this Citrus Fruit Salad Dressing.I cannot overstate how AMAZING this easy orange cake recipe is. It's my favorite cake! Let me share a few of the reasons…This easy recipe requires basic baking tools (no crazy layer cake today 😉). The only special tools you may need are a standard&nbsp;9 x 5-inch loaf pan&nbsp;(affiliate), a&nbsp;microplane zester&nbsp;(affiliate), a&nbsp;cooling rack&nbsp;(affiliate), and&nbsp;baking spray&nbsp;that includes flour in the ingredients (affiliate).Prep: Preheat oven to 350°F. Grease a standard loaf pan (approx 9x 5 x 3-inch) with non-stick baking spray.Wet and dry ingredients: In a large bowl, whisk together the yogurt, sugar, eggs, oil, orange zest, and vanilla. Then in a medium bowl, whisk together the flour, baking powder, and salt.Combine: Slowly and gently mix the dry ingredients into the wet ingredients until just combined. Scrape the sides of the bowl as needed, being careful not to overmix.Bake: Pour batter into prepared loaf pan. Bake for 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes.Orange syrup: While the cake is baking, microwave the orange juice and sugar in a microwave-safe bowl until the sugar is dissolved and the mixture is translucent. Use a fork or wooden skewer to poke holes in the warm cake about ¾ of the way down. Leaving the cake in the loaf tin, pour on the syrup and let it soak in until cool.While the orange loaf is cooling, combine the glaze ingredients in a small bowl until smooth. Once the cake is cooled completely, remove it from the pan and place on a wire rack over a sheet pan. Pour the glaze on top, allowing it to drip down the sides (the sheet pan will catch the drips).If you are making this orange cake for a crowd, I recommend making each batch one at a time for best results, instead of doubling or tripling the batter in the same bowl. This will prevent over mixing the flour mixture and making the cake tough.There are a lot of fun ways you can bake and serve orange cake depending on the occasion. Baking instructions for each of these can be found in the recipe card.Although the fresh orange glaze is topping enough on its own, you can also add extra toppings to take this loaf cake to the next level!How to store orange loaf cake? Store leftover cake in an airtight container at room temperature or in the fridge. It may last longer in the fridge, but I doubt you'll have leftovers that long 😉 What kind of oranges should I use? Avoid oranges with thick skin - these are almost always bland and not as juicy. Instead, choose oranges that are brightly colored, smell fragrant, and have a thin, healthy peel. Sunkist and navel are typically good, or Cara Cara oranges and blood oranges could add a twist on the classic flavor. How can I make my loaf more moist? The best way to make a loaf cake moist is to use oil and yogurt instead of butter. The oil doesn't solidify like butter, which makes for an extra tender, moist crumb. Can I make orange cake ahead? Yes! You can make the cake ahead and store it in an airtight container in the fridge for 1-2 days before serving. Can I freeze orange loaf cake? You sure can. Bake the cake, complete the syrup step, and cool the cake thoroughly&nbsp;without&nbsp;the glaze. Then wrap it tightly in plastic wrap and a layer of tinfoil. Freeze for up to 3 months. Thaw the cake overnight in the fridge or for several hours on the countertop. Prepare and pour fresh glaze on top once the cake is fully thawed.&nbsp;If you want to freeze a glazed cake, flash freeze it for 1-3 hours without any wrapping (this way you don’t destroy the glaze). Then wrap in plastic wrap and tinfoil, freeze for up to 3 months, and thaw. The glaze won’t look perfect but will still taste delicious.If you try this recipe, please leave a comment and star rating to let us know how it is!&nbsp;We’d also love to connect with you on&nbsp;Facebook,&nbsp;Instagram, or&nbsp;Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!from votesPrintPinRateClick here to add your own private notes. They will only be visible to you. If you clear your browser's cache, they will be lost.All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.Absolutely amazing.I substituted eggs for vinegar.ReplyCan you substitute Orange Creamsicle yogurt in place of the plain?ReplyExcellent cake and easy to make! I added a 1/4 t orange extract and used a cream cheese frosting heated up with some orange juice and zest for the glaze. Make again good!!ReplyI have no yogurt right now. Can I use full fat sour cream instead? This sounds so delish I can't wait to make it.ReplyWow this is a great recipe! Ihad to use two small vanilla yoghurt pouches (for my toddler) as that's all i had for yoghurt at the time. Worked great. Everyone loved this! Its even better on day 2 and 3ReplyCan I use vanilla yogurt?ReplyThank you for this lovely recipe. I had oranges i wanted to make use of and was looking online for the recipe for orange cake and what lead me to this recipe was the picture of the cake. It turned out really well and we couldn't wait to try it. I'll definitely be making it again.ReplyProbably the most delicious cake I've made in a while! Cake and syrup part 100%, I'd put less liquid in my glase next time, coming from South Africa our cream is runnier than heavy cream. So incredibly good! I think this might just become my go-to cake!ReplyJust waiting to put the glaze on cooling cake!! Smells so good. What a fun site. Thank you ladiesReplyHello🌸,Thank you for this wonderful recipe. I baked one yesterday and it’s still absolutely amazing today!Kind regardsDarnéReplyThanks very much for sharing this excellent and simple recipe.Kind regards,Faheem.ReplyI made this exactly as per recipe and the cake was just delicious. But the cake texture was like a steamed cake - a bit pudding-like instead of fluffy. Any idea why?Reply

×Published: · Modified: by · This post may contain affiliate links. For more information, see our privacy policy.Jump to RecipeThis Orange Loaf Cake is exceptionally moist, bursting with fresh orange flavor, and topped with a luscious orange glaze icing. It’s made with oil and yogurt instead of butter for a perfectly tender cake every time. Plus it’s super easy to make - no mixer required!&nbsp;Skip to:We make a lot of dessert recipes around here, but if you’re looking for the one recipe that fits every occasion and gets rave reviews, this moist Orange Loaf Cake is it! Whether you call it...

MOIST Orange Loaf Cake

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