Orange Loaf Cake

Ingredients (1 loaf)

• 2 cups all-purpose flour
• 3 tablespoons corn starch
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon Kosher salt
• 1 cup cane sugar
• 2 tablespoons orange zest
• 3/4 cup milk (whole milk or a non-dairy option)
• 6 tablespoons fresh orange juice
• 1 teaspoon vanilla extract
• 1/2 cup (1 stick) unsalted butter, melted
• Coarse sugar, for topping (optional)

Make the Batter

Set your oven to 350F. Grease a 9-inch loaf pan and line it with parchment paper, leaving an overhang to act as handles.

In a small bowl, combine the granulated sugar and orange zest. Rub them together with your fingers until the sugar is damp and very fragrant.

In a large mixing bowl, whisk together the milk, fresh orange juice, and vanilla extract. Add the orange-sugar mixture and whisk until the sugar is mostly dissolved.

In a separate bowl, whisk together the all-purpose flour, corn starch, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients and gently stir with a spatula until just combined. A few small lumps are fine.

Pour in the melted butter and stir until the batter is smooth and no streaks of butter remain.

Bake the Loaf

Pour the batter into the prepared loaf pan and spread it into an even layer. Sprinkle the top with coarse sugar, if using.

Bake for ~45-50 minutes. The loaf is done when the top is firm and a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for ~25 minutes before using the parchment overhang to lift it out. Allow it to cool completely on a wire rack before slicing.

Pin Print

Orange Loaf Cake

This is a very moist, tender, eggless loaf cake that gets its flavor from fresh orange. The batter comes together in one bowl.

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Cook Mode(Keep screen awake)

Ingredients

Ingredients (1 loaf)

• 2 cups all-purpose flour
• 3 tablespoons corn starch
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon Kosher salt
• 1 cup cane sugar
• 2 tablespoons orange zest
• 3/4 cup milk whole milk or a non-dairy option
• 6 tablespoons fresh orange juice
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter 1 stick, melted
• Coarse sugar optional, for topping

Method

• Preheat oven to 350F. Grease and line 9-inch loaf pan with parchment paper.
• Mix sugar and orange zest until fragrant.
• Whisk milk, orange juice, and vanilla. Add orange-sugar mixture.
• In separate bowl, combine flour, corn starch, baking powder, baking soda, and salt.
• Fold dry ingredients into wet mixture until just combined.
• Stir in melted butter until smooth.
• Pour batter into prepared pan. Sprinkle with coarse sugar if desired.
• Bake 45-50 minutes until toothpick comes out clean.
• Cool in pan 25 minutes, then transfer to wire rack to cool completely before slicing.

Notes

Use whole milk or non-dairy alternative. A few small lumps in batter are okay.