Best 7 Orange Loaf Cake Recipes
Indulge in the delightful aroma of freshly baked Orange Loaf Cake, a classic treat that combines the vibrant flavors of citrus with the comforting warmth of a classic pound cake. This versatile loaf cake comes in three enticing variations, each offering a unique taste experience. The Classic Orange Loaf Cake is a timeless favorite, bursting with the zesty sweetness of oranges. For a more decadent treat, try the Orange Cream Cheese Swirl Loaf Cake, where a creamy filling adds a luscious richness to every bite. And for those with a sweet tooth, the Orange Cranberry Loaf Cake is a delightful combination of tangy cranberries and the vibrant orange flavor. With its moist, tender crumb and irresistible orange glaze, this loaf cake is perfect for any occasion. Whether you're enjoying it as a sweet breakfast, a midday snack, or a dessert to impress your guests, the Orange Loaf Cake is sure to be a hit.
Here are our top 7 tried and tested recipes!
ORANGE CHOCOLATE LOAF CAKE FROM FLORIDA
Steps:
- Adjust rack one-third up from the bottom of the oven and preheat oven to 350 degrees. You will need a loaf pan measuring about 8½ x 4½ x 2¾ inches, or one with about a 6‑cup capacity. Butter the pan and dust it all over lightly with fine, dry bread crumbs, shake out excess crumbs, and set the pan aside.
- Sift together the flour, baking powder, salt, cocoa, and sugar and set aside.
- Beat the cream and vanilla in the small bowl of an electric mixer until the cream holds a definite shape. On low speed, add the eggs, one at a time, scraping the bowl with a rubber spatula and beating only until the egg is incorporated after each addition. (The eggs will thin the cream slightly.)
- Transfer to the large bowl of the mixer and gradually, on low speed, add the sifted dry ingredients, scraping the bowl and beating only until smooth. Remove from the mixer and stir in the grated zest. That's all there is to it.
- Turn the batter into the prepared pan and smooth the top. Bake for about 1 hour and 5 minutes, until the top springs back when lightly pressed with a fingertip.
- For the glaze:
- As soon as the cake goes into the oven, mix the orange juice with the sugar and let it stand while the cake is baking.
- After you remove the cake from the oven, let it cool for 5 minutes. Then, a little at a time, brush the orange juice/sugar mixture all over the cake; encourage most of it to run down the sides between the cake and the pan, but thoroughly wet the top also. The cake will absorb it all.
- Let the cake stand in the pan until it is completely cool. Then cover the pan loosely with a piece of wax paper. Invert the cake into the palm of your hand-easy does it-remove the pan, cover the cake with a rack, and invert again, leaving the cake right side up.
ORANGE STREUSEL LOAF CAKE
This yummy cake is my potluck specialty and everyone absolutely loves it. It comes from a recipe on the side of the Duncan Hines Orange Supreme cake mix. It is one of the most moist and tastiest cakes I've ever eaten. The orange cake mixes can sometimes be hard to find so another suggestion would be to use the Tropical cake mix. Either way, mmm-mmm good!!!
Provided by -Tulip-
Categories Dessert
Time 1h
Yield 24 slices
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Grease and flour two 9x5x3-inch loaf pans.
- For streusel topping, place 2 tablespoons cake mix, brown sugar, butter or margarine and cinnamon in medium bowl.
- Mix well with fork until crumbly.
- Stir in pecans, if using.
- Set aside.
- For cake, combine remaining cake mix, pudding mix, eggs, sour cream and oil in large bowl.
- Beat at medium speed with electric mixer for 3 minutes (do the entire 3 minutes).
- Pour batter into pans.
- Sprinkle with streusel mixture.
- Bake for 50-60 minutes or until toothpick inserted in center comes out clean.
- Cool in pans 15 minutes.
- Remove loaves from pans and let cool completely.
- For glaze, combine confectioners' sugar and milk or orange juice in a small bowl.
- Stir until smooth.
- Drizzle over cooled loaves.
ORANGE LOAF CAKE
"Our state's abundant orange juice is put to excellent use in this moist cake," says Dawn Congleton of Orlando, Florida. "The citrus flavor is irresistible!"
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the dry ingredients. Add oil and orange juice; beat until smooth. In another bowl, beat egg whites until stiff peaks form. Fold into orange juice mixture. Coat a 9x5-in. loaf pan with cooking spray; dust with flour. Pour batter into pan. , Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 152 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 134mg sodium, Carbohydrate 35g carbohydrate, Fiber 0 fiber), Protein 3g protein.
MOIST LEMON OR ORANGE LOAF CAKE
Here's a delicious moist loaf cake which will give you perfect results every time. Choose for lemon or orange flavour, both are very delicious! Make as a loaf, bundt or muffins!
Provided by Lovefoodies lovefoodies
Categories Cakes
Time 1h35m
Number Of Ingredients 14
Steps:
- 1. See the whole recipe here! http://www.lovefoodies.com/moist-lemon-or-orange-pound-loaf-cake.html#.Us_LqfRDtL0
DAWN'S ORANGE LOAF CAKE
This is a definite cross between a light dessert or a breakfast quick bread treat. It has the texture of a cake but in loaf form. From a TOH booklet and submitted by Dawn C. from Florida. This uses cake flour which I find makes a really lighter texture to the loaves than standard flour. You can substitute all purpose flour but reduce the total by 3 1/2 tbls (for every cup of cake flour you need to reduce all purpose by 2 tbls) but remember that all purpose will probably give you a heavier texture of cake loaf.
Provided by HokiesMom
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a 9x5x3" loaf pan with cooking spray then lightly dust with flour.
- In a mixing bowl, combine the dry ingredients.
- Add the oil and orange juice to the dry ingredients and beat until smooth.
- In another mixing bowl, beat the egg whites until stiff peaks form.
- Fold egg whites into wet mixture.
- Pour batter into prepared loaf pan.
- Bake at 350F for 1 hour or until a pick comes out clean from the center.
- Cool for 10-15 minutes before removing from the pan to a wire rack.
- Let loaf cool completely before dusting with powdered sugar and slicing.
Nutrition Facts : Calories 233.1, Fat 9.3, SaturatedFat 0.7, Sodium 127.7, Carbohydrate 34.9, Fiber 0.4, Sugar 19, Protein 2.9
MAGICAL ORANGE CAKE OR LOAF
This is a truly simple cake to bake and tastes delicious. I am sure you will be delighted with the result. For a slight variation, try adding a handful of chocolate chips, dried fruit or coconut etc. Experiment with you favourite flavours! An exceptionally quick to prepare - just perfect for those work shouts, afternoon teas and cake stalls. This recipe should be in every busy bakers recipe collection! Enjoy ...
Provided by smiley_cherub
Categories Oranges
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 180°C.
- Line loaf or cake tin with baking paper.
- Wash the orange and cut into segments.
- Process the orange to a pulp - pips, rind and all!
- Melt butter in microwave. (Use a bowl big enough to hold all ingredients)
- Stir in the sugar
- Mix in the eggs one at a time.
- Add the pulped orange - stir to combine.
- Gently stir in sifted flour.
- Bake for approx 35 mins or ready when tested with a skewer.
- All done -- so simple!
Nutrition Facts : Calories 317.1, Fat 14.1, SaturatedFat 8.4, Cholesterol 86.3, Sodium 404.6, Carbohydrate 44.4, Fiber 1, Sugar 26.7, Protein 4.2
ORANGE CHOCOLATE LOAF CAKE FROM FLORIDA
Steps:
- Adjust rack one-third up from the bottom of the oven and preheat oven to 350 degrees. You will need a loaf pan measuring about 8½ x 4½ x 2¾ inches, or one with about a 6‑cup capacity. Butter the pan and dust it all over lightly with fine, dry bread crumbs, shake out excess crumbs, and set the pan aside.
- Sift together the flour, baking powder, salt, cocoa, and sugar and set aside.
- Beat the cream and vanilla in the small bowl of an electric mixer until the cream holds a definite shape. On low speed, add the eggs, one at a time, scraping the bowl with a rubber spatula and beating only until the egg is incorporated after each addition. (The eggs will thin the cream slightly.)
- Transfer to the large bowl of the mixer and gradually, on low speed, add the sifted dry ingredients, scraping the bowl and beating only until smooth. Remove from the mixer and stir in the grated zest. That's all there is to it.
- Turn the batter into the prepared pan and smooth the top. Bake for about 1 hour and 5 minutes, until the top springs back when lightly pressed with a fingertip.
- For the glaze:
- As soon as the cake goes into the oven, mix the orange juice with the sugar and let it stand while the cake is baking.
- After you remove the cake from the oven, let it cool for 5 minutes. Then, a little at a time, brush the orange juice/sugar mixture all over the cake; encourage most of it to run down the sides between the cake and the pan, but thoroughly wet the top also. The cake will absorb it all.
- Let the cake stand in the pan until it is completely cool. Then cover the pan loosely with a piece of wax paper. Invert the cake into the palm of your hand-easy does it-remove the pan, cover the cake with a rack, and invert again, leaving the cake right side up.
Tips:
- Choose the right oranges: Use fresh, ripe oranges for the best flavor. Look for oranges that are heavy for their size and have a deep orange color.
- Zest the oranges before juicing them: The zest contains a lot of flavor, so be sure to zest the oranges before juicing them. Use a microplane zester or a fine grater to get the zest.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are well combined.
- Bake the cake in a loaf pan: A loaf pan is the best pan to use for this cake. It will help the cake to bake evenly.
- Check the cake for doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
- Let the cake cool before glazing it: Allow the cake to cool completely before glazing it. This will help the glaze to set properly.
Conclusion:
Orange loaf cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist texture, sweet orange flavor, and tangy orange glaze, this cake is sure to be a hit. Whether you are serving it for breakfast, lunch, or dinner, this cake is sure to please everyone.
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