If you’re a fan of citrusy flavors, this simple orange loaf is a must-try! It’s soft, buttery, and packed with fresh orange flavor, then finished with a zesty orange glaze that adds just the right touch of sweetness—perfect for brightening up your day.
Why This Is the Best Orange Loaf Cake
Trust me—this orange loaf cake is going to be one of the best you’ve ever tasted. Here’s why you’re going to love it:
Bursting with real orange flavor – This recipe uses the whole orange—zest and juicy flesh included—minus the bitter white pith, so every bite is packed with bright, natural citrus flavor.
Moist and tender texture – Thanks to a balanced mix of butter, oil, and eggs, this loaf turns out incredibly moist and tender, with a soft, velvety crumb that holds together beautifully.
Made with simple ingredients – No fancy or hard-to-find ingredients here—just everyday pantry staples you probably already have on hand.
Topped with an easy orange glaze – A quick, fuss-free glaze using fresh orange juice finishes the loaf with a glossy, sweet touch and an extra burst of orange flavor.
For more citrus recipes, check out my whole orange cake recipe, lemon loaf, soft lemon cake and lemon bars!
How to Make Orange Loaf Cake
You can find the full list of ingredients for this recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Orange Loaf Cake
Preheat your oven to 180°C (350°F) conventional (see note 1 if using a convection/fan-forced oven). Lightly grease an 8.5 x 4.5-inch loaf tin. Line the pan lengthways with parchment paper, leaving some overhang on the sides to make it easier to lift the loaf out later.
In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Whisk to combine, then set aside.
Prepare the orange: Zest the outside of a fresh orange into a large bowl—you should end up with about 1½ tablespoons of zest. Set this bowl aside for later. Next, using a small knife (see video for guidance), remove the white pith from the orange so you’re left with just the flesh. If your orange has seeds, remove them before blending the flesh into a smooth pulp. Set the pulp aside.
Return to the bowl with the orange zest. Add the unsalted butter, oil, and sugar. Using a hand or stand mixer on medium speed, cream the mixture for 2 minutes, until light and fluffy.
Add the eggs one at a time, mixing on low speed and beating well after each addition.
Next, add the vanilla, milk, and 110g (or ½ cup) of the blended orange pulp prepared earlier (you can drink any leftover pulp—it’s delicious!) Mix until everything is well combined. The batter may look slightly curdled at this stage—that’s okay. Remove any batter from the mixer attachments, as the rest of the mixing will be done by hand.
Add the sifted dry ingredients to the wet mixture. Using a spatula, gently fold until just combined. Do not overmix—stop as soon as there are no visible streaks of flour and the batter looks uniform and no longer curdled.
Pour the batter into the prepared loaf pan. Smooth the top as best you can, then gently tap the pan once on the counter to release any large air bubbles. Bake for 60–65 minutes, or until a toothpick, skewer or thin knife inserted into the centre comes out clean or with a few moist crumbs.
Allow the loaf to cool in the pan for 20 minutes, before running a thin knife along the edges of the pan not lined with parchment, then use the overhanging paper to lift the loaf out of the tin and place it on a wire rack to cool completely.
Once fully cooled, carefully transfer the loaf to a serving plate and prepare the glaze.
Orange Glaze
In a small bowl, mix together the powdered sugar and freshly squeezed orange juice until smooth and thick.
Pour the glaze over the cooled loaf, spreading it gently with the back of a spoon. It may look thick at first, but it will slowly spread on its own.
Garnish with freshly grated orange zest if desired. Slice and enjoy!
How to Store Orange Loaf
To keep your orange loaf fresh, store it in an airtight container at room temperature for up to 3 days. If you’d like it to last longer, you can refrigerate it for up to a week—just be sure to bring it to room temperature before serving for the best texture and flavor.
Moist Orange Loaf Cake
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Orange Loaf
- 1¾ cups (210 g) all-purpose flour
- ¼ cup (30 g) cornstarch
- 1½ tsps baking powder
- ½ tsp salt - omit if using salted butter
- 1½ tbsps orange zest
- ½ cup freshly blended orange pulp - see method for instructions on how to prepare this
- ¾ cup (170 g) unsalted butter - room temperature
- 2 tbsps (26 g) unflavoured vegetable oil - I use canola oil
- 1 cup (200 g) white granulated sugar
- 3 tbsps whole milk
- 3 large eggs - room temperature, size 7
- 1 tsp vanilla essence/extract
Orange Glaze
- 1 cup (125 g) powdered sugar - also known as icing/confectioners' sugar
- 1½ tbsps (21 g) orange juice - freshly squeezed
- 1 tbsp orange zest for decorating the top - OPTIONAL
Instructions
- Preheat your oven to 180°C (350°F) conventional (see note 1 if using a convection/fan-forced oven). Lightly grease an 8.5 x 4.5-inch loaf tin. Line the pan lengthways with parchment paper, leaving some overhang on the sides to make it easier to lift the loaf out later.
- In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Whisk to combine, then set aside.
- Prepare the orange: Zest the outside of a fresh orange into a large bowl—you should end up with about 1½ tablespoons of zest. Set this bowl aside for later. Next, using a small knife (see video for guidance), remove the white pith from the orange so you're left with just the flesh. If your orange has seeds, remove them before blending the flesh into a smooth pulp. Set the pulp aside.
- Return to the bowl with the orange zest. Add the unsalted butter, oil, and sugar. Using a hand or stand mixer on medium speed, cream the mixture for 2 minutes, until light and fluffy.
- Add the eggs one at a time, mixing on low speed and beating well after each addition.
- Next, add the vanilla, milk, and 110g (or ½ cup) of the blended orange pulp prepared earlier (you can drink any leftover pulp—it's delicious!) Mix until everything is well combined. The batter may look slightly curdled at this stage—that's okay. Remove any batter from the mixer attachments, as the rest of the mixing will be done by hand.
- Add the sifted dry ingredients to the wet mixture. Using a spatula, gently fold until just combined. Do not overmix—stop as soon as there are no visible streaks of flour and the batter looks uniform and no longer curdled.
- Pour the batter into the prepared loaf pan. Smooth the top as best you can, then gently tap the pan once on the counter to release any large air bubbles. Bake for 60–65 minutes, or until a skewer or thin knife inserted into the centre comes out clean or with a few moist crumbs.
- Allow the loaf to cool in the pan for 20 minutes, before running a thin knife along the edges of the pan not lined with parchment, then use the overhanging paper to lift the loaf out of the tin and place it on a wire rack to cool completely.
- Once fully cooled, carefully transfer the loaf to a serving plate and prepare the glaze.
Orange Glaze
- In a small bowl, mix together the powdered sugar and freshly squeezed orange juice until smooth and thick.
- Pour the glaze over the cooled loaf, spreading it gently with the back of a spoon. It may look thick at first, but it will slowly spread on its own.
- Garnish with freshly grated orange zest if desired. Slice and enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
15 Comments
I made this last night, and as ever, MK really delivers!! This was SUCH a delicious, gorgeous loaf. The orange flavour really comes through but not in an overpowering way at all. My husband (and his whole office) loved it! I’m already making plans to make it again soon. 🙂
I made an orange and banana loaf at the same time. I was not sure if my family would love the orange loaf. I was sceptical, because it was my first time making an orange loaf. They love it, and both loaves we up the same time. Thank you for your amazing recipes.
Ooohh I’ve never tried a orange banana loaf before! I’ll have to try that 😀
So glad you all loved the recipe Hoedah 🙂
I made your cake and it tastes amazing!!! I used less sugar 150 grams and didn’t bother with the glaze. I definitely will be making this again. Yum 😋
So glad you loved the recipe Maria! 😀
Did on Mother’s Day just for tea , it’s so delicious as well looks gd , nt enough as I am making again after rating this receipes,once again thank u so much MK for the beautiful receipes
Aww yay! So glad you loved the recipe 😀
So well explained with very useful with tips! From a novice baker🤩
Thanks so much Cait! So glad you loved the recipe 😀
Made this last night and it was great! Had the most delicious smell. Would definitely make this again!!
So glad you loved the recipe Billy! 😀
Brill tasty n inspiring
Thanks Rosey! 🙂
Very nice and moist.
Thanks so much Lebo! So glad you enjoyed it 🙂