Orange Loaf Cake Recipe
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!
Servings: 10 servings
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 9x5-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.1/2 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 1/2 cups (212g) all-purpose flour, 2 teaspoons baking powder, 1/2 cup freshly squeezed orange juice, ⅓ cup sour cream, 1/2 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!
Nutrition
Calories: 274kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 302mg | Potassium: 83mg | Fiber: 1g | Sugar: 21g | Vitamin A: 454IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 1mg
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