Delicious and Moist Orange Loaf Cake Recipe

Introduction

There’s something incredibly satisfying about a slice of moist, citrusy orange loaf cake. The zesty aroma fills the kitchen as it bakes, and the burst of orange flavor in every bite is simply delightful. Whether you’re looking for a dessert to impress your guests or a treat to enjoy with a cup of tea, this orange loaf cake is a winner. In this article, we’ll take you through the ingredients, steps, variations, and tips to help you create the perfect orange loaf cake every time.

Ingredients

Dry Ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup freshly squeezed orange juice
Zest of 1 orange
1/2 cup buttermilk
1 teaspoon vanilla extract

Steps

Step 1: Preparing the Batter

Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or cooking spray.

In a medium-sized bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the orange zest.

Squeeze the juice from one orange, ensuring you remove any seeds. Measure 1/2 cup of freshly squeezed orange juice.

Add the orange juice, buttermilk, and vanilla extract to the butter-sugar mixture. Mix until well combined.

Step 2: Combining the Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 3: Baking the Cake

Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Afterward, transfer it to a wire rack to cool completely.

Variations

Orange Glaze:

If you want to add an extra burst of orange flavor, you can make a simple orange glaze. In a small bowl, whisk together 1 cup of powdered sugar and 2 tablespoons of freshly squeezed orange juice. Drizzle the glaze over the cooled cake, allowing it to set before serving.

Orange-Almond Cake:

If you enjoy the combination of orange and almond, you can add 1/2 cup of finely ground almonds to the dry ingredients. This will give the cake a subtle nutty flavor and a slightly denser texture.

Tips

Use freshly squeezed orange juice for the best flavor. Bottled orange juice may result in a less vibrant taste.
Zest the orange before juicing it to avoid any difficulties.
Don’t overmix the batter once you’ve added the dry ingredients. Overmixing can lead to a dense and tough cake.
Allow the cake to cool completely before slicing to ensure clean and neat slices.
Store any leftovers in an airtight container at room temperature for up to three days.

Conclusion

Indulge in the delightful flavors of this moist and citrusy orange loaf cake. With its zesty aroma and burst of orange goodness, it’s the perfect treat for any occasion. Whether you choose to enjoy it plain or with a tangy orange glaze, this recipe is sure to impress. So why wait? Gather your ingredients, follow the steps, and savor every bite of this delicious orange loaf cake.

FAQs

1. Can I use orange juice from a carton instead of freshly squeezed juice?

While it is possible to use orange juice from a carton, freshly squeezed orange juice will provide a more vibrant and intense flavor to the cake.

2. Can I substitute the all-purpose flour with a different type of flour?

Yes, you can experiment with different flours, such as whole wheat flour or almond flour, but keep in mind that it may alter the texture and taste of the cake.

3. Can I freeze the orange loaf cake?

Yes, you can freeze the orange loaf cake. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw it in the refrigerator overnight before serving.

4. Can I use orange extract instead of orange zest?

Orange zest provides a more natural and intense orange flavor compared to orange extract. It is recommended to use zest for the best results.

5. Can I make this recipe without eggs?

You can try using egg substitutes like applesauce or mashed bananas, but it may affect the texture and rise of the cake.

Orange loaf cake