Orange Cake Loaf Easy (Print-Friendly Version)
Soft, moist orange loaf with fresh citrus flavor for a bright, everyday treat.
# Ingredients List:
→ Batter
01 -
210 grams all-purpose flour
02 -
2.5 teaspoons baking powder
03 -
18 grams fresh orange zest (from approximately 2 medium oranges)
04 -
105 grams granulated sugar
05 -
2 large eggs
06 -
115 grams melted unsalted butter
07 -
180 grams freshly squeezed orange juice, sieved (from approximately 3 medium oranges)
# How to Make It:
01 -
Preheat oven to 177°C. Grease a 21.5 x 10.5 cm loaf pan and line bottom and sides with parchment paper, allowing a 5 cm overhang on each side.
02 -
Combine all-purpose flour and baking powder in a large bowl. Whisk gently to distribute the baking powder evenly. Set aside.
03 -
Place granulated sugar and orange zest in a medium bowl. Rub together using your fingers or a fork until fragrant and well blended.
04 -
Add eggs to the sugar-zest mixture and whisk until just incorporated. Mix in melted butter and sieved orange juice until homogenous.
05 -
Pour the wet mixture into the bowl with flour mixture. Gently whisk until no dry spots remain, being careful not to overmix.
06 -
Transfer batter to the prepared loaf pan. Bake in the preheated oven for 35–38 minutes, or until a toothpick inserted into the center emerges clean.
07 -
Remove from oven and allow loaf to cool in pan for 20 minutes. Lift cake from pan using parchment overhangs and place on wire rack. Cool for an additional 25 minutes before slicing.
# Extra Tips:
01 -
If oranges are less sweet, increase sugar up to 155 grams and consider a simple orange glaze using orange juice and powdered sugar for added flavor.
02 -
For optimum moistness, store cooled loaf in an airtight container. Keeps for 3 days at room temperature or up to 7 days refrigerated.
03 -
To freeze, wrap the nearly cooled loaf tightly in plastic film, followed by aluminum foil or a freezer bag. Freeze for up to 3 months.