Our Orange Loaf Cake is a no-fuss recipe that makes a delightful treat with its bright, fresh orange flavor and simple ingredients! Whether you’re baking for a holiday, a special occasion, or just because, this recipe is quick, easy, and packed with a little extra sweetness!
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I feel like in the world of citrus fruits, oranges often get overlooked in favor of lemons and limes. But they are absolutely fantastic in so many baked goods like this orange quick bread!
This orange loaf needs to be added to your list of “must-bakes”, especially during the peak of citrus season. With its fresh, zesty flavors and simple ingredients, it’s an easy way to add a little sunshine to your kitchen. You get to use fresh, real ingredients like orange zest and juice, for that irresistible citrusy essence and trust me that your kitchen will smell absolutely incredible as a result.
My orange loaf cake recipe is the perfect balance of sweetness and tang, with the moist, tender crumb that comes from combining ingredients like sour cream (for richness and a moist, close crumb) and fresh orange juice. Whether you’re making it for a cozy brunch or just need a delightful snack to share, this cake never disappoints. It’s an easy cake that delivers big on flavor, and it’s hard not to love a recipe that offers such perfect results every time.
If you’re loving this, don’t miss out on my other amazing orange-flavored delights like The BEST Cranberry Orange Bread, Orange Glazed Carrot Cookies, Orange Jello Salad with Pudding Whipped Cream, Cranberry Orange Muffins, our favorite Knotted Orange Rolls.
Why We Love This Recipe
- This cake is packed with fresh orange flavor thanks to the combination of both orange juice and zest, making every bite a burst of citrus goodness.
- It’s incredibly moist, thanks to the addition of sour cream, which keeps the cake tender and prevents it from drying out.
- This orange loaf cake is simple to make with everyday ingredients, and it’s a versatile recipe that can be easily adapted for different occasions or personal preferences.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Salted Butter – Provides richness and a tender crumb. If you only have unsalted butter, just add a pinch of extra salt.
- Eggs – Essential for structure and giving the cake that lovely, fluffy texture. Make sure they’re at room temperature for best results.
- Granulated Sugar – Sweetens the cake perfectly and helps create a light, golden-brown crust.
- All-Purpose Flour – The foundation of the cake, giving it the necessary structure. If you want a slightly lighter cake, you can sift the flour before using.
- Baking Powder – Helps the cake rise to the perfect height, giving it a light and airy texture.
- Salt – An important ingredient for making all the other flavors pop.
- Orange Zest & Juice – Brings that fresh, bright citrus flavor into every bite. Freshly squeezed juice is best for that natural sweetness.
- Sour Cream – Adds moisture and richness, keeping the cake extra soft. You can also substitute with plain yogurt for a similar result.
- Powdered Sugar – Just a dusting on top for a little extra sweetness and a pretty finish!
How to Make Delicious Orange Loaf Cake
- Prepare oven and loaf tin. Preheat your oven to 350°F and grease a loaf tin with butter and a sprinkle of flour. Line it with parchment paper to make removing the cake even easier.
- Whisk egg whites. In a medium bowl, whisk your egg whites until they’re light, fluffy, and form soft peaks. This step gives the cake its beautiful lightness. If it’s a warm day, pop the bowl in the fridge to keep them from deflating.
- Cream egg yolks, butter, and sugar. In a separate bowl, beat the softened butter, egg yolks, sugar, and orange zest together until the mixture is creamy and pale. This creates a smooth, sweet base for the cake.
- Mix dry ingredients. In another bowl, whisk together the plain flour, baking powder, and salt.
- Add orange juice and sour cream. Slowly stir in the orange juice and sour cream to the flour mixture until the batter is smooth and combined.
- Combine the mixtures. Slowly mix the flour mixture and the butter mixture together, being mindful not to overdo it—just enough to keep everything smooth and fluffy!
- Fold in egg whites. Gently fold the whipped egg whites into the batter. Be careful not to overmix — you want to keep as much air in the batter as possible to give the cake its fluffy texture.
- Transfer to loaf tin. Pour the cake batter into your prepared loaf pan, filling it about two-thirds full. You don’t have to use a fancy decorative loaf pan like I used here. A regular 9×5-inch bread pan will do the trick just as well.
- Bake to perfection. Bake for 40 to 50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool and dust with icing sugar. Once baked, let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. Dust the top of the cake with powdered sugar, and if you’re feeling fancy, garnish with fresh orange slices for that extra touch.
Recipe FAQ’s
Yes, you can substitute vegetable oil or even olive oil for butter. It will make the cake extra moist, but you may lose a bit of the rich flavor that butter provides.
For the freshest orange juice, simply squeeze a few ripe oranges using a handheld juicer. Make sure to strain out any seeds, but leave a bit of pulp for extra flavor!
Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean with no wet batter sticking to it, your cake is ready to come out of the oven.
Absolutely! Once the cake has fully cooled, wrap it tightly in plastic wrap and store it in an airtight container. It can be frozen for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy it again.
Stored in an airtight container, this cake will stay fresh at room temperature for up to 3 days. You can also store it in the fridge for about a week, though you’ll want to let it sit out a bit before serving for the best texture.
Tips for Success
- Always use room-temperature eggs and butter. This ensures that your ingredients blend smoothly, giving the cake a better texture.
- Don’t overmix the batter after adding the whipped egg whites. Gentle folding is key to keeping the cake light and airy.
- Use freshly squeezed orange juice for the best flavor. Bottled juice just won’t have the same brightness.
- Be sure to preheat your oven and check it with an oven thermometer to ensure the cake bakes evenly and at the right temperature.
Substitutions and Variations
- You can swap the butter for neutral oils like vegetable or canola oil if you’re looking for a slightly different texture and extra moisture.
- Blood oranges, lemons, limes, or even grapefruit can all be used in place of the oranges for this recipe.
- Plain Greek yogurt is a great substitute for sour cream, offering the same tang and moisture to the cake.
- For a deeper flavor, you can substitute brown sugar for some or all of the granulated sugar, which adds a hint of caramel.
More Sweet Breads & Pound Cake Recipes
- Double Chocolate Zucchini Bread
- Passion Fruit Lemon Loaf Cake
- Lemon Blueberry Bread
- Peach Cobbler Pound Cake
- Easy Strawberry Bread
- Lemon Bundt Cake
- Sweet Rhubarb Bread
- Sour Cream Pound Cake
Orange Loaf Cake Recipe
Ingredients
- 1/2 cup salted butter softened
- 4 large eggs separated
- 1 cup (200g) granulated sugar
- 1-2 Tablespoons orange zest (from 1 orange)
- 1 1/2 cups (212g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup freshly squeezed orange juice
- ⅓ cup sour cream
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F. Spray a loaf mold or 9×5-inch loaf pan with baking spray or grease it with flour and butter, then set it aside.
- In a medium bowl, whisk the egg whites until fluffy. Set aside.4 large eggs
- In a separate bowl, beat the egg yolks, butter, sugar, and orange zest using a hand mixer until well combined.½ cup salted butter, 4 large eggs, 1 cup (200g) granulated sugar, 1-2 Tablespoons orange zest
- In another large bowl, combine the flour, baking powder, salt, sour cream, and orange juice. Mix until fully incorporated.1 ½ cups (212g) all-purpose flour, 2 teaspoons baking powder, ½ cup freshly squeezed orange juice, ⅓ cup sour cream, ½ teaspoon salt
- Gradually add the butter and egg yolk mixture to the flour mixture, being careful not to overmix.
- Finally, fold in the egg whites gently until just incorporated, maintaining the fluffiness of the mixture.
- Pour the batter into the prepared cake mold, filling it about ⅔ full.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 15 minutes before removing it.
- Sprinkle powdered sugar on top and garnish with extra orange slices before serving.Powdered sugar,
Notes
Storage & Make Ahead
- Store: Once cooled, store the loaf in an airtight container at room temperature for up to 3 days.
- Freeze: Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil, and store in the freezer for up to 3 months.
- Reheat: To reheat, allow the cake to thaw at room temperature, then warm slices in the microwave for 10-15 seconds for a fresh-from-the-oven taste.
- Make Ahead: You can make this cake a day or two in advance. Just store it tightly wrapped at room temperature, and dust with powdered sugar right before serving to keep it looking fresh!
