Homemade Orange Loaf Cake with Citrus Glaze || Fresh & Flavourful!
By Rebecca St.Clair
This glazed orange loaf cake is soft, tender, and bursting with real orange flavour. The bright orange glaze seeps into every delicate nook and cranny, creating a moist, melt-in-your-mouth loaf that tastes like it came straight from the bakery.
This homemade glazed orange bread is pure sunshine in every slice. The fresh orange juice, fragrant zest, and simple citrus glaze, makes the perfect balance of flavours. Whether you’re serving it at a holiday brunch or enjoying it as a quick treat, this loaf will satisfy any sweet tooth.
This delicious comfort food cake feels indulgent while being made with wholesome, simple ingredients. No extracts or artificial flavouring here! Moist, lightly sweet, and full of natural citrus flavour.
Why You’ll Love This Recipe
Quick and Easy – The batter mixes up quickly and easily, all you need to do is pop it in the oven and fill your house with the delicious baked aroma.
Wholesome ingredients – Packed with fresh whole oranges.
Fresh and moist – The moisture from the fresh squeezed orange juice and simple glaze keep this loaf cake fresh and moist.
Full of flavour – Packed with fresh citrus this is a bright and flavourful loaf cake.
How to store an orange loaf cake
At room temperature
- Allow the loaf cake to cool to room temperature
- Keep in an airtight container or wrap completely in plastic wrap
- The loaf will stay fresh for up to 3 days
Fridge
- Allow the orange loaf to cool to room temperature
- Store in an airtight container or wrap completely in plastic wrap
- Keep in the fridge for up to 7 days
Freezer
- Allow the orange bread to cool to room temperature
- Store in an airtight container or wrap completely in plastic wrap, then wrap in foil or place in a freezer bag
- Store in the freezer for up to 3 months
Substitutions for Orange Loaf Cake
Quick breads are pretty forgiving and easy to make substitutions or additions to without much issue.
Some great additions you might want to try are,
- Seeds like pumpkin, sunflower, poppy, or chia.
- Fruit like chopped apples, pears, Craisins, or other small dried fruit.
- Chopped nuts like walnuts, macadamia nuts, or pecans.
- Warm spices like cinnamon, nutmeg, cardamom, or allspice.
- Add white chocolate chips.
Some great substitutions you might want to try are,
- Replace the oil in this recipe with apple sauce or Greek yogurt.
Ingredients
Oil – Use a light tasting oil.
Brown sugar – For a caramel flavour. Can replace with white sugar.
Orange juice – Use fresh squeezed juice for the best flavour.
Eggs – Provides moisture and helps bind the cake together.
Flour – I used all-purpose flour.
Baking powder – For lift and rise.
Baking soda – For lift and rise.
Salt – Flavour.
-Glaze-
Icing sugar – Dissolves quickly for a smooth glaze.
Orange juice – Adds flavour to the glaze.
Salt – Flavour and contrast.
How to make Orange Loaf Cake
- Preheat the oven to 350 °F (180 °C)
- Grease and line a loaf pan with parchment paper.
- In a large bowl, whisk together 1/4 cup oil, 3/4 cup brown sugar, and 1/2 cup fresh squeezed orange juice, and the zest from 1 orange.
- Add in the eggs, one at a time, and beat well after each addition.
- In a separate bowl whisk together, 1 3/4 cups all-purpose flour, 1 1/2 tsp baking powder, 1 tsp baking powder, and 1/2 tsp salt.
- Mix the wet ingredients into the dry until the batter just comes together.
7. Spread the batter into the greased ands lined loaf pan.
8. Bake for 50 minutes or until a skewer inserted into the centre comes out clean.
9. Just before the loaf is done, in a small bowl mix 6 Tbsp powdered sugar with a pinch of salt and 2 Tablespoons of orange juice.
10. As soon as the cake comes out of the oven, liberally brush the glaze on the hot loaf.
11. Allow the loaf to cool 10 minutes, before slicing and serving.
Glazed Orange Loaf Cake
This loaf cake is soft, tender, and bursting with real orange flavour. The glaze seeps into every nook and cranny, creating a moist, rich treat.
Ingredients
- 1/4 cup oil 60 ml
- 3/4 cups brown sugar 150 g
- 1/2 cup orange juice 125 ml
- 2 eggs
- 1 3/4 cups flour 262 g
- 1 1/2 tsp baking powder 7 g
- 1 tsp baking soda 5 g
- 1/2 tsp salt 2 g
- 1 Tablespoon orange zest 15 ml
Glaze
- 6 Tablespoons powdered sugar 50 g
- 2 Tablespoons orange juice 10 ml
- pinch salt
Instructions
- Preheat the oven to 350 °F (180 °C)
- Grease and line a loaf pan with parchment paper.
- In a large bowl, whisk together 1/4 cup oil, 3/4 cup brown sugar, and 1/2 cup fresh squeezed orange juice, and the zest from 1 orange.
- Add in the eggs, one at a time, and beat well after each addition.
- In a separate bowl whisk together, 1 3/4 cups all-purpose flour, 1 1/2 tsp baking powder, 1 tsp baking powder, and 1/2 tsp salt.
- Mix the wet ingredients into the dry until the batter just comes together.
- Spread the batter into the greased ands lined loaf pan.
- Bake for 50 minutes or until a skewer inserted into the centre comes out clean.
- Just before the loaf is done, in a small bowl mix 6 Tbsp powdered sugar with a pinch of salt and 2 Tablespoons of orange juice.
- As soon as the cake comes out of the oven, liberally brush the glaze on the hot loaf.
- Allow the loaf to cool 10 minutes, before slicing and serving.
Notes
For a lower fat cake, replace the oil in this recipe with apple sauce or Greek yogurt.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 244Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 37mgSodium 308mgCarbohydrates 42gFiber 1gSugar 21gProtein 4g
Nutrition information isn’t always accurate.
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