Easy Orange Loaf Cake
dessert · American
A simple, moist orange loaf cake made with oil and fresh orange for bright flavor — an easy dessert or snack loaf.
Added Jan 30, 2026
Prep time
15 min
Cook time
50 min
Servings
1 loaf (8-10 servings)
Ingredients
1 1/2 cups (190 g) all-purpose flour
1 cup (200 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
Zest of 1 large orange (about 1–2 teaspoons)
2 large eggs
1/2 cup (120 ml) neutral oil (vegetable or canola)
1/2 cup (120 ml) freshly squeezed orange juice (about 2 oranges)
1 teaspoon vanilla extract
1/4 cup (60 g) plain yogurt or sour cream (optional, for extra moisture)
1/2 cup (60 g) powdered sugar (optional, for glaze)
1–2 tablespoons orange juice (for glaze, optional)
Notes
This recipe is intentionally simple — adjust sweetness or orange intensity to taste by adding more zest or juice. Store the cooled cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. You can substitute oil with melted butter (equal amount) or replace yogurt with sour cream. Double the recipe to bake in a larger pan or make two loaves. For a brighter finish, toast a little extra orange zest on top before serving.
Preparation
1
Preheat the oven to 350°F (175°C). Grease and flour an 8x4-inch loaf pan or line it with parchment paper.
2
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and orange zest until evenly combined.
3
In a separate bowl, whisk the eggs, oil, orange juice, vanilla extract, and yogurt or sour cream (if using) until smooth.
4
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine.
5
Transfer the batter to the prepared loaf pan and smooth the top.
6
Bake in the preheated oven for 45–55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
7
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then remove the loaf from the pan and transfer to a wire rack to cool completely.
8
(Optional) For an orange glaze: whisk the powdered sugar with 1–2 tablespoons orange juice until smooth. Drizzle over the cooled loaf and let set before slicing.
9
Slice and serve at room temperature.
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