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Staggered slices of moist orange loaf cake with glaze dripping off sides.
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4.96 from 21 votes

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! 
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 9 - 10
Calories: 417kcal


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

  • cup sugar
  • cup orange juice freshly squeezed


  • 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



  • 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


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 4 
Prepare cake batter as directed and pour evenly into 4 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.


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