Easy Orange Loaf Cake – Moist 55-Minute Citrus Bread

This orange loaf cake is a straightforward, dependable quick bread that delivers a bright, natural citrus flavor without any artificial extracts. The recipe uses a simple creaming method and a hot sugar syrup soak to lock in moisture and intensify the orange taste.

The key to this cake is using fresh orange zest and juice—not bottled juice, which lacks the aromatic oils. The syrup, applied while the cake is still warm, ensures a tender crumb and a subtle glaze that keeps the top from drying out.

I've tested this recipe multiple times to balance sweetness and acidity. The result is a loaf that's perfect for breakfast, brunch, or an afternoon snack with coffee or tea.

About the Ingredients

1 1/2 cups (190g) all-purpose flour

Use a kitchen scale for accuracy. If you don't have a scale, spoon flour into the cup and level off. Substitute with 1:1 gluten-free flour blend if needed.

1 1/2 teaspoons baking powder

Make sure it's fresh for proper rise. If unsure, test by adding a teaspoon to hot water—if it fizzes, it's active.

1/4 teaspoon salt

Fine sea salt or table salt works. Reduce to a pinch if using salted butter.

1/2 cup (113g) unsalted butter, softened

Room temperature butter creams better. If you're out, use salted butter and omit the added salt.

3/4 cup (150g) granulated sugar

Regular white sugar. For a deeper flavor, you can replace half with light brown sugar.

2 large eggs, room temperature

Room temperature eggs emulsify better. If in a hurry, place cold eggs in warm water for 5 minutes.

1/2 cup (120ml) fresh orange juice (from about 2 oranges)

Use freshly squeezed juice. Bottled juice often has added sugar and lacks the fresh taste.

1 tablespoon orange zest (from about 1 orange)

Zest the orange before juicing. Use a microplane for fine zest; avoid the white pith which is bitter.

1 teaspoon vanilla extract

Pure vanilla extract adds depth. You can omit it if you prefer a purely orange flavor.

For the syrup: 1/4 cup (60ml) fresh orange juice + 2 tablespoons (25g) granulated sugar

This syrup is essential for moisture. Use the same orange variety for consistent flavor.

Tips & Tricks

• Use room temperature ingredients (butter, eggs, juice) to ensure a smooth, well-emulsified batter.
• Do not overmix after adding flour—mix just until no streaks remain to avoid a dense cake.
• Wrap the loaf tightly in plastic wrap after it cools to keep it moist for up to 3 days at room temperature.

Step-by-Step Instructions

1. Preheat oven and prepare pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on two sides for easy lifting.

2. Whisk dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream butter and sugar

In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides.

4. Add eggs and flavorings

Add the eggs one at a time, beating well after each addition. Mix in the orange zest and vanilla extract until combined.

5. Alternate flour and juice

With the mixer on low, add the flour mixture in three additions, alternating with the orange juice, starting and ending with flour. Mix just until combined—do not overmix.

6. Bake the loaf

Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. If the top browns too fast, tent with foil at 40 minutes.

7. Make syrup and soak

While the cake bakes, stir together the syrup ingredients (1/4 cup orange juice and 2 tablespoons sugar) in a small saucepan. Heat over medium heat until the sugar dissolves, then remove from heat. Once the cake is out of the oven, brush the warm syrup over the hot cake. Let it soak in.

8. Cool and serve

Let the cake cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a wire rack before slicing.

Delicious Variations

• Add 1/2 cup of fresh blueberries or dried cranberries to the batter for extra texture.
• Swap the orange juice for blood orange juice for a deeper color and slightly different flavor.
• Top with a simple glaze made of 1 cup powdered sugar and 2 tablespoons orange juice for a sweeter finish.

How to Store Orange Loaf Cake Recipe

Frequently Asked Questions

If you try this orange loaf cake, let me know how it turns out in the comments below. Share your baking wins and any tweaks you made—I love hearing from you. Keep your money moving.

Orange Loaf Cake Recipe

Easy Orange Loaf Cake: a moist, citrusy quick bread with fresh orange zest and juice. Perfect for breakfast or dessert.

★★★★½ 4.8 (156 ratings)

15 minPrep time55 minCook time8Servings285 kcalCalories

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🧂 Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (120ml) fresh orange juice (from about 2 oranges)
• 1 tablespoon orange zest (from about 1 orange)
• 1 teaspoon vanilla extract
• For the syrup: 1/4 cup (60ml) fresh orange juice + 2 tablespoons (25g) granulated sugar

📋 Instructions

1. 1Preheat oven and prepare pan — Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on two sides for easy lifting.
2. 2Whisk dry ingredients — In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. 3Cream butter and sugar — In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides.
4. 4Add eggs and flavorings — Add the eggs one at a time, beating well after each addition. Mix in the orange zest and vanilla extract until combined.
5. 5Alternate flour and juice — With the mixer on low, add the flour mixture in three additions, alternating with the orange juice, starting and ending with flour. Mix just until combined—do not overmix.
6. 6Bake the loaf — Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. If the top browns too fast, tent with foil at 40 minutes.
7. 7Make syrup and soak — While the cake bakes, stir together the syrup ingredients (1/4 cup orange juice and 2 tablespoons sugar) in a small saucepan. Heat over medium heat until the sugar dissolves, then remove from heat. Once the cake is out of the oven, brush the warm syrup over the hot cake. Let it soak in.
8. 8Cool and serve — Let the cake cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a wire rack before slicing.

👨‍🍳 Chef's Note: For the most vibrant flavor, use a navel orange or a Valencia orange for both zest and juice. The syrup soak is not optional—it's the secret to the moist texture.

Servings: 8

Cuisine: American

Course: Dessert

Nutrition (per serving): 285 kcal · 4g protein · 40g carbs · 12g fat

Written by Lucas Okafor
Lucas covers personal finance and side hustles, with an emphasis on building income streams without hype. He breaks down money concepts into straightforward, no-nonsense advice.