Winding down summer with my last few citrus summer recipes that I did as part of a collaboration with my friend Mary of Dogwood Prints. Today I’m sharing my orange loaf cake with you and it really might be one of the best loaf cakes I’ve ever made.
I’ve made it both with and without a glaze. Personally, I prefer it without the glaze, but I’m including the glaze in the recipe too, in case that’s your thing.
I LOVE citrus. Not so much to eat, I’m more of a berry girl, but I really enjoy baking with it. Just the zest of one citrus fruit can really pack a flavour punch.
For this orange loaf cake, we’re using the zest of an orange and some orange juice (fresh squeezed, from the one you just zested). Sour cream is one of my favourite ingredients to use in cakes/muffins and we’re using it here too. You can substitute with Greek yogurt if you want to, but I wanted to let the orange flavour shine through.
I highly recommend enjoy a nice slice of this with a cup of tea or coffee. It complements both really well and is just a nice way to have a mid-morning or mid-afternoon treat.
If you’re curious about the other citrus summer recipes, we’ve got lemon meringue macarons, citrus doodles, and a few more new and updated recipes coming over the next week or so. Happy baking!
Orange Loaf Cake
Ingredients
- Cake:
- 1 cup sugar
- 1 cup sour cream
- 3 large eggs
- 2 tablespoons orange zest
- ¼ cup orange juice
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup vegetable oil
- Glaze (optional):
- 1 cup powdered sugar
- Zest of 1 orange
- Scant 1/4 cup fresh orange juice
Directions
- Step 1 Preheat oven to 350°F (180°C). Spray an 9×5-inch loaf pan with baking spray and line pan with parchment paper, letting excess extend over sides of pan.
- Step 2 In a medium bowl, use a handheld mixer with the whisk attachment to beat sugar, sour cream, eggs, and orange zest and juice at medium speed until combined. Stop occasionally to scrape the sides of the bowl.
- Step 3 In a separate bowl, whisk together flour, baking powder, and salt. With the mixer on a low speed, slowly add flour mixture to sour cream mixture, beating just until combined. Add oil in a slow, steady stream, beating until combined. Pour batter into prepared pan.
- Step 4 Bake until golden brown and a wooden pick inserted in center comes out clean, 50-60 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack.
- Step 5 For the glaze, combine orange juice, zest and powdered sugar – drizzle over bread while still warm.
