This 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!
I promise this is a no fail cake that will wow everyone! It never fails to get glowing reviews at parties and potlucks. But don't take my word for it - check out our reader's comments below if you don't believe me!

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).
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.
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Why this recipe is the best
I cannot overstate how AMAZING this easy orange cake recipe is. It's my favorite cake! Let me share a few of the reasons…
- It’s incredibly moist and tender. This is thanks to making it with oil and yogurt, plus a bonus orange simple syrup that you add when it comes out of the oven.
- The easy orange glaze on top of the cake is thick, creamy, and flavorful. It looks beautiful and doesn't soak in.
- No stand mixer or electric mixer required! This is a simple cake recipe that just requires a couple of bowls and some utensils.
- It fits every occasion, whether a dinner party, bridal shower, picnic, pool party, weekend breakfast, midday snack, and the list goes on.
Holy cannoli! This was so yummy, the icing recipe is my new fave. Thank you!!!!
⭐⭐⭐⭐⭐ - Ari
Tools for making this cake
9x5 Inch Loaf PansCooling Racks (the perfect size!)Microplane ZesterBaking Spray with Flour
Ingredients for orange cake
- Flour: Use all-purpose flour and measure it with a light hand or the spoon and level method.
- Baking powder: Make sure yours isn't expired.
- Whole-milk yogurt: The extra fat is a key ingredient for adding moisture to the cake. Don't use low-fat substitutes or sour cream.
- Sugar: Just regular granulated sugar.
- Eggs: Bring these to room temperature before using. If you’re in a hurry, place them in a shallow bowl with warm water to speed up the process.
- Vegetable oil: Some lemon loaf cakes are made with butter, but they tend to be more dense or dry. Use vegetable or canola oil to keep it moist. Do not use olive oil instead.
- Fresh oranges: Use zest and fresh orange juice (bottled juice is not the same). For zesting, my favorite tool is this specific microplane (affiliate). 1 large orange is about 1-2 tablespoons of orange zest.
- Butter: A tiny bit of softened butter makes the glaze extra creamy.
- Powdered sugar: For the simple orange glaze.
- Heavy cream: You can use half n half, but it won't be quite the same. Don't substitute with milk because it doesn't have enough fat to cut through the sugary taste and keep it creamy.
- Orange juice and zest: Grab those whole oranges again for some more fresh juice and zest in the icing.
- Vanilla extract: That extra tough of flavor.
How to make orange loaf cake
Prep: Preheat oven to 350°F. Grease a standard loaf pan (approx 9x 5 x 3-inch) with non-stick baking spray.
In a large bowl, whisk together the wet ingredients: yogurt, sugar, eggs, oil, orange zest, and vanilla. Then in a medium bowl, whisk together the dry ingredients: flour, baking powder, and salt.
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.
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.
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.
How to make orange icing
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).
Storage instructions
You can make the cake ahead and store it in an airtight container in the fridge for 1-2 days before serving. Store leftovers (if you have any!) in an airtight container in the fridge or at room temperature for 1-2 days.
How to freeze orange cake
Bake the cake, complete the syrup step, and cool the cake thoroughly without the glaze. Then wrap it tightly in plastic wrap and a layer of tinfoil. Freeze for up to 3 months.
To serve, 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.
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.
What other pans can I bake this in?
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.
- Full Loaf Pan: Great for dinner parties, casual gatherings, and serving a crowd.
- Mini Loaf Pans: Great for serving small groups of 2-4, making a cute display for a party, or giving as gifts.
- Mini Bundt Cakes: Makes the cutest single serving dessert and is a fantastic option for special occasions such as bridal or baby showers. Plus they make a great Easter or Mother's Day dessert. We use this mini bundt pan (affiliate).
Topping ideas
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!
- Fresh berries: Strawberries, blueberries, raspberries, blackberries - you name it!
- Berry topping: Try a drizzle of this mixed berry sauce or a heaping of shortcake topping (chopped strawberries, sugar, and a squeeze of lemon juice).
- Whipped cream: Homemade is my favorite way to go.
- Orange curd: This recipe already has tons of orange flavor, but can you really have too much?
- Ice cream: A simple scoop of vanilla is reminiscent of a creamsicle.. but better!
Questions and answers
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.
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.
If you are doubling 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. Bake it in two separate loaf pans. This will make sure the cake stays extra soft and moist.
Tips & tricks
- Use fresh oranges for the best flavor.
- Zest the oranges before juicing, making sure to avoid the white pith.
- Use room temperature eggs and yogurt. It helps them to fully incorporate into the batter and helps the cake rise evenly.
- Use whole-milk yogurt instead of fat-free or reduced. The extra fat makes the cake more moist.
- Don’t skip poking holes in the cake because this helps it absorb the syrup more evenly. The syrup is well worth your time!
Recipe
MOIST Orange Loaf Cake
Ingredients
Orange Loaf Cake
- 1 cup plain whole-milk yogurt room temperature
- 1 cup sugar
- 3 large eggs room temperature
- ½ cup vegetable oil
- 2 tablespoon fresh orange zest
- ½ teaspoon vanilla
- 1 ½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
Orange Syrup
- ⅓ cup sugar
- ⅓ cup orange juice freshly squeezed
Glaze
- 1 tablespoon butter softened
- 1 cup powdered sugar
- 2-3 tablespoon heavy cream
- 1 tablespoon orange juice freshly squeezed
- ¼ teaspoon vanilla
- 1 tablespoon fresh orange zest
Instructions
Cake
- Preheat oven to 350°F. Grease a standard loaf pan (approx 9x 5 x 3-inch) with non-stick baking spray.
- In a large bowl, whisk together the yogurt, sugar, eggs, oil, orange zest, and vanilla.1 cup plain whole-milk yogurt, 1 cup sugar, 3 large eggs, ½ cup vegetable oil, 2 tablespoon fresh orange zest, ½ teaspoon vanilla
- In a medium bowl, whisk together the flour, baking powder, and salt. Slowly mix the dry ingredients into the wet ingredients until just combined. Scrape the sides of the bowl as needed, being careful not to overmix.1 ½ cups all-purpose flour, 2 teaspoon baking powder, ½ teaspoon kosher salt
- Pour batter into prepared loaf pan. Bake for 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Orange Syrup
- While the cake is baking, microwave the sugar and orange juice in a microwave-safe bowl for 1-2 minutes, stirring every 30 seconds. The syrup is finished when the sugar is dissolved and the mixture is translucent.⅓ cup sugar, ⅓ cup orange juice
- Once the cake is removed from the oven, allow it to cool for 10 minutes. Use a fork or wooden skewer to poke holes ¾ of the way down the cake. Leaving the cake in the loaf pan, pour on the orange syrup and allow it to soak. Cool completely in the pan.
Orange Glaze
- While the cake is cooling, combine the glaze ingredients and mix until smooth. Once the cake is cooled completely, remove it from the pan and place on a cooling rack over a sheet pan. Pour the glaze on top, allowing it to drip down the sides (the sheet pan will catch the drips).1 tablespoon butter, 1 cup powdered sugar, 2-3 tablespoon heavy cream, 1 tablespoon orange juice, ¼ teaspoon vanilla, 1 tablespoon fresh orange zest
Notes
- Use fresh oranges for the best flavor.
- Zest the oranges before juicing, avoiding the white pith.
- Use room temperature eggs and yogurt. It helps them to fully incorporate into the batter and helps the cake rise evenly.
- Use whole-milk yogurt instead of fat-free or reduced. The extra fat makes the cake more moist.
- Don’t skip poking holes in the cake because this helps it absorb the syrup more evenly. The syrup is well worth your time!
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Colleen says
This loaf is absolutely delicious.I didn’t have yogurt so used sour cream and it was perfect.
I lined the bottom of the loaf pan with a strip of parchment paper with the ends longer and it was so easy to remove from the pan once it was cooled.
It is so moist and has such a rich orange flavour.
Definitely a keeper.
Misty says
We're so glad you love it as much as we do! Thanks for taking the time to share!
Courtney Hoyt says
Could i use sour cream if thats all i have
Danielle says
We haven't tried using sour cream before. My first thought is that it might be too thick. If you give it a try we would love to know how it turned out!
Kris says
I have a lemon loaf recipe very similar to this. It uses sour cream. I am going to try it. I will let you know.
Misty says
Hope you enjoy it!
Nush says
Instructions for this were so bad. Cake was stiff and stodgy won’t be making this again!
Danielle says
So sorry to hear this! If you want to reach out with specific questions we would be happy to help.
Natasha says
Really delicious, texture came out perfectly, but wayyy too much sugar.
Misty says
Glad it came out well! The sugar actually changes the texture of the cake, so it's there for good reasons 🙂 Enjoy!