Can I use other citrus fruits in this loaf cake?

Absolutely! You can substitute the orange juice and zest with lemon or grapefruit for a different flavor profile. Just keep in mind that different citrus fruits might yield varying sweetness and acidity levels, so adjust sugar accordingly if needed.

How can I store the Orange Loaf Cake?

To store your leftover Orange Loaf Cake, allow it to cool completely, then place it in an airtight container. It can be kept at room temperature for up to three days or refrigerated for five days. Just remember to let it warm up before serving for the best texture.

Can I freeze the Orange Loaf Cake?

Yes, this loaf cake freezes well! Slice it and wrap each piece tightly in plastic wrap or aluminum foil before placing them in a freezer-safe bag. It will last for up to three months in the freezer. Make sure to thaw in the refrigerator before enjoying.

How can I make a glaze for the Orange Loaf Cake?

Creating a glaze is simple! Mix powdered sugar with a few tablespoons of fresh orange juice until it's smooth and pourable. Drizzle it over the cooled cake for an extra citrusy sweet finish.

What does the zest do for the Orange Loaf Cake?

The zest adds a bright burst of flavor that really enhances the orange flavor of the cake. It contains essential oils that provide a fragrant aroma, which elevates the overall sensory experience of the loaf.

Orange Loaf Cake – The Ultimate Citrus Treat to Savor!

Ingredients

Scale

1.5 cups all-purpose flour
1 cup granulated sugar
0.5 cups unsalted butter, softened
2 large eggs
0.5 cups freshly squeezed orange juice
1 teaspoon baking powder
0.5 teaspoons salt
Zest of 1 orange

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Instructions

Preheat your oven to 350°F (175°C) and grease the loaf pan.
In a mixing bowl, combine the softened butter and sugar, beating until light and fluffy.
Add the eggs one at a time, mixing well after each, then mix in the orange juice and zest.
Gradually sift in the flour, baking powder, and salt; mix until just combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For a lower-calorie version, consider using a sugar substitute or adding mashed banana. For a gluten-free option, swap all-purpose flour for a gluten-free blend.

Author: Vivian Brooks
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg