Zesty Orange Loaf Cake Recipe: Light and Refreshing Treat

Nothing beats the fresh, citrus flavour of an orange loaf cake. This delicious treat combines the tangy taste of orange with a soft and fluffy texture that’s perfect for any occasion. Whether you’re looking for a snack to enjoy with your tea or a dessert to impress your guests, this orange loaf cake will never disappoint. With simple ingredients and easy-to-follow steps, you’ll have a fresh and flavorful cake in no time!

In this post, we’ll show you how to create the perfect orange loaf cake. Plus, we’ll discuss some key ingredients and substitutions to help you make the recipe your own.

Let’s Talk About Ingredients

• Maida (All-Purpose Flour): The foundation of this loaf cake, maida gives the cake its structure. You can also use cake flour for a softer texture or whole wheat flour for a healthier option, though it might slightly alter the flavor and texture.
• Orange Zest and Juice: These bring the real flavor punch! Fresh orange zest and juice are best, but you can substitute bottled juice in a pinch. The zest is key for that deep citrus aroma, so don’t skip it.
• Butter and Oil: We use both butter and oil in this recipe to create a balance between flavor and moisture. Butter gives a rich taste, while oil keeps the cake moist for days. If you prefer, you can use all oil.
• Curd (Yogurt): Curd adds moisture and a slight tanginess to the cake. If you don’t have curd, you can use sour cream or buttermilk for similar results.

Detailed Recipe

Video recipe

Ingredients

• 1.5 cups maida (all-purpose flour)
• 2 tablespoons baking powder
• ½ teaspoon salt
• 3 eggs
• 1 1/8 cups granulated white sugar
• 1 tablespoon orange zest
• ½ cup fresh orange juice
• 1 teaspoon vanilla extract
• ¼ cup melted butter
• ⅛ cup oil
• ½ cup curd (yogurt)

Instructions

1. Preheat the Oven: Preheat your oven to 180°C (350°F).
2. Prepare the Dry Ingredients: In a bowl, sift together 1.5 cups of maida, 2 tablespoons of baking powder, and ½ teaspoon of salt. Set it aside.
3. Prepare the Wet Ingredients: In another bowl, whisk together 3 eggs and 1 1/8 cups of granulated sugar until creamy and well combined.
4. Add Flavorings: Stir in 1 tablespoon of orange zest, ½ cup of orange juice, and 1 teaspoon of vanilla extract. Mix well.
5. Add Fats: Gradually add ¼ cup of melted butter and mix until emulsified. Then add ⅛ cup of oil and repeat the process, ensuring it’s well blended. Lastly, add ½ cup of curd and mix until smooth.
6. Combine Wet and Dry Ingredients: Sift the dry ingredients again and gently fold them into the wet mixture. Do not overmix; it’s okay if there are a few small lumps.
7. Prepare the Pan: Line a bread pan with baking paper or grease it with butter. Pour the batter into the pan.
8. Bake: Place the pan in the preheated oven and bake for 40 minutes at 180°C. The cake is done when a toothpick inserted in the center comes out clean.
9. Cool: Let the cake cool in the pan for 20 minutes before demoulding it. After that, transfer the cake to a wire rack to cool completely.
10. Serve: Once cool, slice and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days.

Step pics

Preheat oven to 180 deg c.

list of wet ingredients

List of Dry ingredients

sift the flour into a bowl

sift baking powder and salt into it

In another bowl, lets prepare the wet ingredients. add sugar to a bowl

add eggs to it

whisk until creamy

add orange zest

vanilla essence is added

orange juice goes in

mix everything together

wet ingredients – ready!

add the dry ingredients that we sifted, sift it again.

mix gently, dont overmix. lumps here and there is fine.

batter is ready

pour onto the bread tin lined with butter paper

bake at 180 degree Celsius in a preheated oven. de-mould ONLY after 20 minutes of cooling at least

crispy layer on top is what i love

dust it with powdered sugar

cool and then slice

Expert Tips

• Don’t Overmix: Overmixing the batter can make the cake dense. Gently fold the ingredients to keep the cake light and fluffy.
• Use Fresh Oranges: Fresh orange juice and zest give the best flavor. If using bottled juice, choose one without added sugar or preservatives.
• Cooling Time: Allow the cake to cool completely before slicing to prevent it from crumbling.
• If the loaf is Dry: simple add orange juice mixed with powdered sugar and drizzle on top of the dried loaf to maintain the moisture
• Storing: Store it once completely cool in a air tight container or bread box. stays good for 3 days at room temperature.

Zesty Orange Loaf Cake Printable Recipe