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Moist Orange Loaf Cake

Moist Orange Loaf Cake

This Moist Orange Loaf Cake is a soft, buttery delight packed with fresh orange flavor and topped with a zesty glaze.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 413 kcal

Equipment

  • 8.5 x 4.5-inch loaf tin
  • mixing bowls
  • hand or stand mixer
  • spatula
  • parchment paper

Ingredients
  

Orange Loaf

  • 1.75 cups all-purpose flour 210 g
  • 0.25 cups cornstarch 30 g
  • 1.5 tsps baking powder
  • 0.5 tsps salt omit if using salted butter
  • 1.5 tbsps orange zest
  • 0.5 cups freshly blended orange pulp see method for preparation
  • 0.75 cups unsalted butter room temperature, 170 g
  • 2 tbsps unflavoured vegetable oil I use canola oil (26 g)
  • 1 cups white granulated sugar 200 g
  • 3 tbsps whole milk
  • 3 large eggs room temperature, size 7
  • 1 tsps vanilla essence/extract

Orange Glaze

  • 1 cups powdered sugar also known as icing/confectioners' sugar (125 g)
  • 1.5 tbsps orange juice freshly squeezed (21 g)
  • 1 tbsps orange zest for decorating the top - OPTIONAL

Instructions
 

Preparation

  • Preheat your oven to 180°C (350°F) conventional. Lightly grease an 8.5 x 4.5-inch loaf tin. Line the pan with parchment paper, leaving some overhang for easy removal.
  • In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Whisk to combine and set aside.
  • Zest a fresh orange into a bowl until you have about 1½ tablespoons of zest. Remove the white pith and blend the flesh into a smooth pulp, removing any seeds.
  • In the bowl with the zest, add the butter, oil, and sugar. Cream together with a mixer for 2 minutes until light and fluffy.
  • Add the eggs one at a time, mixing on low speed and beating well after each addition.
  • Mix in the vanilla, milk, and blended orange pulp until well combined, the batter may look slightly curdled.
  • Fold the sifted dry ingredients into the wet mixture with a spatula until just combined, being careful not to overmix.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–65 minutes until a skewer inserted in the center comes out clean.
  • Allow the loaf to cool in the pan for 20 minutes before removing and placing on a wire rack to cool completely.
  • Prepare the glaze by mixing powdered sugar and orange juice until smooth. Pour over the cooled loaf and garnish with orange zest if desired.
  • Slice and enjoy!

Notes

For accuracy, it's recommended to use gram measurements as they are exact. Cup measurements are estimates for convenience.

Nutrition

Serving: 1sliceCalories: 413kcalCarbohydrates: 57gProtein: 5gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 95mgSodium: 209mgPotassium: 82mgFiber: 1gSugar: 35gVitamin A: 569IUVitamin C: 8mgCalcium: 64mgIron: 1mg
Keyword Cake Recipe, Moist Orange Loaf Cake, orange bread, orange loaf, orange recipes, Quick Bread
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