Description
A soft, buttery orange loaf cake with fresh orange zest, orange juice, and a glossy citrus glaze. It bakes into a tender, fragrant loaf that is perfect for breakfast, snacking, or a simple homemade dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons orange zest
- 1/2 cup fresh orange juice
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh orange juice for glaze
Instructions
- Preheat the oven to 350°F. Grease a 9 x 5 inch loaf pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the orange zest, 1/2 cup fresh orange juice, whole milk, and vanilla extract.
- Add the dry ingredients and mix gently just until combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the loaf in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk the powdered sugar with 2 to 3 tablespoons fresh orange juice until smooth, then drizzle over the cooled loaf.
- Slice and serve once the glaze is set.
Notes
- Use room temperature butter and eggs for a smoother batter and better texture.
- Zest the oranges before juicing them for easier prep.
- Do not overmix once the flour is added, or the loaf may turn dense.
- Let the loaf cool before glazing so the topping stays thick and glossy.
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 23g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg