I have created Orange Cake Loaf because of another popular cake you all loved and raved about on my blog. You are right if you think that today’s recipe was inspired by my Best Orange Cake recipe. This recipe is richer in flavor and texture and easier to make. Watch the video tutorial or the step-by-step images below to see how easy it is to make it.
In this recipe, I have replaced the butter with oil so the cake stays moist longer, and I have added heavy cream to give it richness and great texture; I have also omitted adding fresh orange juice.
To make this cake, you will need a mixing bowl and a whisk, you won’t have to beat the eggs until fluffy, nor do you have to cream the butter with sugar. This is an easy dessert recipe that you’ll enjoy!
If you love cakes that have oranges, you should try my Orange Sour Cream Loaf Cake.
❤️ WHY YOU’LL LOVE THIS RECIPE
- This cake is moist and stays so without adding orange glaze.
- The orange flavor is not overwhelming, just perfect.
- I have reduced the amount of sugar in it.
- It won’t leave you plenty to wash; you need a bowl and a whisk to mix.
- This orange cake loaf freezes well; you can enjoy it any time.
- It tastes even better the next day, so it’s a great gift.
All-purpose flour – No need for cake flour; the crumbs will come out tender using all-purpose.
Eggs – We will need them to help the cake rise.
Oil – Use neutral oil like sunflower, vegetable oil, or corn, but avoid olive and coconut oil.
Orange zest – use the finest grater. We need the zest and oil. The zest should look like a paste and not shredded orange skin.
Sugar – We will use white fine sugar. Brown sugar will alter the texture of the cake.
Milk – Using milk makes the cake a little lighter.
Heavy cream – To make the cake richer with tender crumbs.
Almonds – I chose almonds to sprinkle the cake with since almonds go well with oranges, but you can use walnuts or pistachios.
🥄 HOW TO MAKE IT
Add the sugar, vanilla, orange zest, and eggs in a large mixing bowl. Mix well.
Pour in the cream and milk and mix until combined.
Pour the oil into the previous mixture and whisk well.
Sift the flour, baking powder, and salt.
Add half the flour to the wet ingredients and mix. Add the remaining half and mix well.
Pour the cake batter into a baking loaf pan and garnish with almond slices.
Bake in a preheated oven for 45 to 55 minutes or until a toothpick or a skewer inserted in the middle comes out clean.
👩🏽🍳 PRO TIPS
- Preheat the oven for 30 minutes before using it.
- Do not open the oven door often; it will make the cake sink and take longer to bake.
- Use ingredients that are at room temperature, help the cake to bake evenly, and the ingredients will come together faster.
- Overmixing the batter after adding the flour will make the cake dense.
- Use fresh oranges with thin skin, they have more juice, and the zest has a strong aroma.
- It’s best to use two layers of parchment paper to prevent the cake from getting darker since it will bake for almost 55 minutes. Cook time depends on your oven.
- If all you have are small eggs, use 5 instead of three.
- Sprinkle other nuts on the cake batter, like walnuts or pistachios.
- Use orange extract instead of vanilla for a stronger orange flavor, although I find vanilla is best used here.
- Instead of heavy cream, you can use all milk.
👪 SERVING SIZE
This cake makes 16 to 18 slices.
You can. However, buttermilk makes the cake moist, and this cake is moist by just adding milk.
Yes. Add a quarter teaspoon to the batter.
Place foil loosely on top of the cake to prevent the cake from getting darker while baking.
🍽️ HOW TO SERVE IT
Serve it with a chilled glass of milk, whipped cream, or coffee.
Cut the cake into slices, wrap each slice with plastic wrap, and put it in a Ziploc bag. Refrigerate for 5 days.
For freezing, follow the steps above but place the Ziploc bag in the freezer for three months.
Thaw the frozen slices in the fridge while wrapped in plastic. Or warm it in the microwave for a few seconds.
📣 MORE CAKE RECIPES
Orane Cake Loaf Recipe
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 ¼ teaspoon baking powder
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup oil
- Zest of a whole orange
- 1 ¼ cup sugar
- ½ cup milk
- ¼ cup heavy cream
- Almonds to sprinkle on cake batter
- Preheat the oven to 350F/180C. Line a 9.5x5x2.5 loaf tin with parchment paper.
- Sift the flour with salt and baking powder, and keep the dry ingredients aside.
- Add the sugar, vanilla extract, and eggs in a large mixing bowl. Beat the mixture until well combined.
- Pour in the heavy cream and milk, whisk until combined.
- Add the oil and whisk for a minute.
- Add half the flour mixture to the wet ingredients and mix. Add the remaining half of the flour and mix until combined.
- Pour the batter into the loaf pan, and tap the pan lightly on the working surface to remove air bubbles.
- Sprinkle the batter with almonds and bake for 45 o 55 minutes or until a wooden skewer inserted in the middle comes out clean.
- Place the orange loaf cake while still in the pan on a wire rack for 6 minutes. Remove the cake from the pan and place over the wire rack to cool completely.
- Although this is an easy cake, you can use a mixer.
- This is a forgiving recipe; if you like to make this cake with citrus flavor but have no oranges, you can go with lemon and make this a lemon cake loaf.