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    Home » Recipes » Dessert

    Published: May 25, 2021 · Modified: Feb 20, 2023 by Misty · This post may contain affiliate links. For more information, see our privacy policy.

    MOIST Orange Loaf Cake

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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! 

    Staggered slices of orange loaf cake with glaze dripping off sides.
    Orange Loaf Cake is the perfect recipe to use up your fresh oranges!
    Skip to:
    • 🏅 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
    • 👨‍👩‍👧‍👦 For a crowd
    • 📋 Variations and toppings
    • 🙋 Questions and answers
    • 👨🏼‍🍳 Tips & tricks
    • 📖 More citrus recipes
    • 👋🏻 Connect with us!
    • 📋 Recipe
    • 💬 Comments

    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.

    🏅 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.

    🥄 Tools for making this cake

    This easy recipe requires basic baking tools (no crazy layer cake today 😉). The only special tools you may need are a standard 9 x 5-inch loaf pan (affiliate), a microplane zester (affiliate), a cooling rack (affiliate), and baking spray that includes flour in the ingredients (affiliate).

    🍊 Ingredients for orange cake

    Ingredients for yogurt and oil loaf cake on counter.
    This cake is made with simple ingredients, but the oil and yogurt make it extra moist and tender.
    • 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.
    A bit of butter and cream in the icing give it a creamy texture that isn't too sweet.
    • 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.

    Wet and dry ingredients: In a large bowl, whisk together the yogurt, sugar, eggs, oil, orange zest, and vanilla. Then in a medium bowl, whisk together the flour, baking powder, and salt.

    Combine: 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 wet ingredients whisked together.
    Large glass bowl with flour dumped on the wet ingredients and a whisk in the bowl.
    Large glass bowl with orange cake batter whisked together.

    Bake: 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.

    Orange syrup: 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.

    Pouring orange simple syrup onto warm loaf cake.
    Make sure to poke holes in the cake before pouring on the syrup to help it fully absorb. The syrup is the secret ingredient that takes this cake over the top.

    🥣 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.
    This creamy orange glaze on top is AMAZING!

    👨‍👩‍👧‍👦 For a crowd

    If you are making 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. This will prevent over mixing the flour mixture and making the cake tough.

    📋 Variations and toppings

    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).

    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

    How to store orange loaf cake?

    Store leftover cake in an airtight container at room temperature or in the fridge. It may last longer in the fridge, but I doubt you'll have leftovers that long 😉

    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 make orange cake ahead?

    Yes! You can make the cake ahead and store it in an airtight container in the fridge for 1-2 days before serving.

    Can I freeze orange loaf cake?

    You sure can. 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. 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.

    Orange cake slices leaning against each other on parchment paper with mint leaves in the background.
    My best tip for success is to use fresh, flavorful oranges! See tips on how to pick oranges in the FAQ section.

    👨🏼‍🍳 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!

    📖 More citrus recipes

    • Orange Poppy Seed Dressing for Fruit Salad
    • Pineapple Lime Rice
    • Lemon Blackberry Cheesecake
    • Shredded Honey Lime Chicken
    • Orange Cranberry Rice
    • Moist Lemon Loaf Cake
    • Homemade Lemonade Concentrate

    👋🏻 Connect with us!

    If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!

    📋 Recipe

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

    MOIST Orange Loaf Cake

    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! 
    4.94 from 16 votes
    Print Pin Save Saved! Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 20 minutes
    Servings: 9 - 10
    Calories: 417kcal
    Author: Borrowed Bites

    Equipment

    • 9x5x3 loaf pan
    • Microplane
    • Cooling rack
    • Non-stick baking spray with flour

    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
    Prevent your screen from going dark

    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

    Tips & Tricks
    • 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!
    Mini Loaf Pan Instructions - makes approximately 3 
    Prepare cake batter as directed and pour evenly into 3 mini loaf pans sprayed with baking spray. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Continue with the syrup and glaze as directed.
    Mini Bundt Cake Instructions - makes approximately 18 using this pan (affiliate)
    Prepare cake batter as directed and spray a mini bundt cake pan with baking spray. Fill mini bundts using a medium cookie scoop (mine is approximately 2¾ inch). Bake for 20 minutes or until toothpick inserted in the center comes out clean. Continue with the syrup and glaze as directed.
    How to Store Orange Loaf Cake
    Store leftover cake in an airtight container at room temperature or in the fridge for 2-3 days.
    How to Freeze Orange Loaf 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. 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.

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    Nutrition

    Calories: 417kcal | Carbohydrates: 62g | Protein: 5g | Fat: 17g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 273mg | Potassium: 115mg | Fiber: 1g | Sugar: 45g | Vitamin A: 229IU | Vitamin C: 6mg | Calcium: 103mg | Iron: 1mg

    All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

    Tried this recipe?Leave a rating or pin it for later!

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      Recipe Rating




    1. Sarah says

      March 17, 2023 at 3:37 pm

      5 stars
      Wow this is a great recipe! Ihad to use two small vanilla yoghurt pouches (for my toddler) as that's all i had for yoghurt at the time. Worked great. Everyone loved this! Its even better on day 2 and 3

      Reply
      • Misty says

        March 18, 2023 at 11:56 am

        It really does get better over time! We're so happy you liked it. Thank you for taking the time to share!

        Reply
    2. Candace says

      January 21, 2023 at 3:28 pm

      Can I use vanilla yogurt?

      Reply
      • Misty says

        January 21, 2023 at 3:56 pm

        Hi Candace, we haven't used vanilla simply because it will change the original flavor a bit. However if you like the flavor, then a whole-milk vanilla yogurt should work ok.

        Reply
    3. Va says

      January 05, 2023 at 11:12 am

      4 stars
      Thank you for this lovely recipe. I had oranges i wanted to make use of and was looking online for the recipe for orange cake and what lead me to this recipe was the picture of the cake. It turned out really well and we couldn't wait to try it. I'll definitely be making it again.

      Reply
      • Misty says

        January 05, 2023 at 4:57 pm

        We’re so glad you enjoyed it! It’s one of our true favorites.

        Reply
    4. Lindsay Howell says

      August 20, 2022 at 10:19 am

      5 stars
      Probably the most delicious cake I've made in a while! Cake and syrup part 100%, I'd put less liquid in my glase next time, coming from South Africa our cream is runnier than heavy cream. So incredibly good! I think this might just become my go-to cake!

      Reply
      • Misty says

        August 20, 2022 at 1:42 pm

        So glad you enjoyed it! It is one of my favorites!

        Reply
    5. Marla Alford says

      May 06, 2022 at 11:43 am

      5 stars
      Just waiting to put the glaze on cooling cake!! Smells so good. What a fun site. Thank you ladies

      Reply
      • Misty says

        May 08, 2022 at 9:35 am

        Glad you tried it!

        Reply
    6. Darné says

      April 06, 2022 at 11:44 pm

      Hello🌸,

      Thank you for this wonderful recipe. I baked one yesterday and it’s still absolutely amazing today!

      Kind regards
      Darné

      Reply
      • Danielle says

        April 07, 2022 at 9:48 am

        Thanks for taking the time to let us know! It really does hold well. Happy eating!

        Reply
    7. Faheem says

      March 13, 2022 at 9:53 am

      5 stars
      Thanks very much for sharing this excellent and simple recipe.
      Kind regards,
      Faheem.

      Reply
      • Misty says

        March 13, 2022 at 11:51 am

        You're welcome, we're glad you enjoyed it!

        Reply
    8. Leena says

      September 20, 2021 at 9:42 pm

      I made this exactly as per recipe and the cake was just delicious. But the cake texture was like a steamed cake - a bit pudding-like instead of fluffy. Any idea why?

      Reply
      • Danielle says

        September 25, 2021 at 11:56 am

        With baking it’s so hard to troubleshoot, but I will try. My two guesses would be that it wasn’t baked quite long enough and/or you cut into it when it was still warm. Did the texture look like the slices in the pictures? They really capture what it should look like. Let me know if you have any other questions.

        Reply

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    Hi! We are Danielle and Misty: a mom and daughter with a serious passion for seeking out the best recipes to serve again and again to those we love. With a mix of everyday favorites and indulgent weekend fare there is something here for you and yours as you develop your own family traditions.

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