MOIST Orange Loaf Cake

Name: MOIST Orange Loaf Cake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 1 cup plain whole-milk yogurt (room temperature); 1 cup sugar; 3 large eggs (room temperature); ½ cup vegetable oil; 2 tbsp fresh orange zest; ½ tsp vanilla; 1 ½ cups all-purpose flour; 2 tsp baking powder; ½ tsp kosher salt; ⅓ cup sugar; ⅓ cup orange juice (freshly squeezed); 1 tbsp butter (softened); 1 cup powdered sugar; 2-3 tbsp heavy cream; 1 tbsp orange juice (freshly squeezed); ¼ tsp vanilla; 1 tbsp fresh orange zest

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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!

Staggered slices of orange loaf cake with glaze dripping off sides.

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
Tools for making this cake
Ingredients for orange cake
How to make orange loaf cake
How to make orange icing
Storage instructions
How to freeze orange cake
What other pans can I bake this in?
Topping ideas
FAQs
Tips & tricks
More citrus recipes
Recipe
Comments

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... it's also a great Easter Recipes.

Holy cannoli! This was so yummy, the icing recipe is my new fave. Thank you!!!!

⭐⭐⭐⭐⭐ - Ari

Tools for making this cake

9x5 Inch Loaf Pans Cooling Racks (the perfect size!)Microplane Zester Baking Spray with Flour

Ingredients for orange cake

Ingredients for yogurt and oil loaf cake on counter.

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.

Ingredients for syrup and orange glaze icing on counter.

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.

Large glass bowl with wet ingredients whisked together.

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.

Large glass bowl with flour dumped on the wet ingredients and a whisk in the bowl.

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.

Large glass bowl with orange cake batter whisked together.

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.

Pouring orange simple syrup onto warm loaf cake.

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).

Whole orange cake with orange glaze dripping down the sides.

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!

FAQs

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 double this recipe?

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.

Orange cake slices leaning against each other on parchment paper with mint leaves in the background.

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!