MOIST Orange Loaf Cake (with oil)
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!
Servings: 9 - 10
Orange Loaf Cake
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- 1 cup plain whole-milk yogurt
- 1 cup sugar
- 3 large eggs
- ½ cup vegetable oil
- 2 tbsp fresh orange zest
- ½ tsp vanilla
- ⅓ cup sugar
- ⅓ cup orange juice freshly squeezed
- 1 tbsp butter softened
- 1 cup powdered sugar
- 2-3 tbsp heavy cream or half & half
- 1 tbsp orange juice freshly squeezed
- ¼ tsp vanilla
- 1 tbsp 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 small bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the yogurt, sugar, eggs, oil, orange zest, and vanilla.
Slowly and gently mix the dry ingredients into the wet ingredients until just combined.
Pour batter into prepared loaf pan. Bake for 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
While the cake is baking, microwave the orange juice and sugar 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.
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.
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).
Tips & Tricks
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 4 days.
Bake the cake, complete the syrup step, and cool completely. Wrap tightly or place in airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter for several hours. Prepare glaze fresh and pour onto thawed cake.
Mini Loaf Pan Instructions (makes approximately 3)
Prepare cake batter as directed and pour into prepared mini loaf pans. 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)
Prepare cake batter as directed and 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.
- Use the freshest oranges you can for the best flavor (see my notes about how to choose oranges in the post).
- Zest the oranges before juicing them. This microplane is my favorite for zesting.
- Use room temperature ingredients, specifically the 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 an extra step, but well well worth your time!
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