Yes, I definitely have a loaf cake obsession. Rightfully so! They are just the perfect size for my family of 5. I was really craving an orange loaf cake, an ode to the deepest of winter when my fruit drawer is all apples and oranges (to the disappointment of my toddler who really wanted a specifically "juicy peach" the other day.) I've added a box of vanilla pudding mix for this incredible sweet vanilla layer. It's so good, you'll forget how blah winter can be.
What do I need to make this orange loaf cake?
- White spelt flour- I've recently been slightly obsessed with how delicate of a loaf cake white spelt flour yields. No worries if you don't have it though, all-purpose works for a 1:1 sub. The cake will rise a bit more and have a firmer springer crumb. If you do go for the all-purpose, please add an extra Tablespoon of oil or orange juice so the cake is still moist.
- Instant vanilla pudding mix
- Baking powder
- Baking soda
- Salt
- Freshly squeezed orange juice- We're really looking for delicious orange flavor. Your adding the zest anyways, so I urge you to juice them oranges.
- Orange zest
- Oil- avocado or light olive oil
- Eggs
- Vanilla extract
Orange glaze
- Confectioners sugar
- Orange juice
- Vanilla extract
- Pinch of salt
How to make it:
- Preheat oven to 350F. Line or grease a loaf pan and set it aside.
- In a large bowl, whisk the flour, pudding mix, baking powder, baking soda and salt.
- In a separate bowl, whisk together the orange juice, zest, sugar, oil, eggs and vanilla.
- Fold the wet ingredients into the dry, and mix just until combined.
- Pour the batter into the prepared loaf pan and smooth the top. Gently tap the pan on the counter to remove air bubbles.
- Bake for 35-40 minutes. check it with an inserted toothpick. It should come out with moist crumbs. The top should be set, but still soft.
- When the cake has cooled, whisk together the glaze and pour it over the cake. Let the glaze set for 15-20 minutes before slicing.
Storing the orange loaf cake:
Store a completely cooled cake in an airtight container, at room temperature, for 2-3 days.
To freeze, wrap the cake tightly in plastic wrap. Place in a freezer bag and freeze for up to 3 months.
Substitutes:
All purpose flour: all-purpose works for a 1:1 sub. The cake will rise a bit more and have a firmer springer crumb. If you do go for the all-purpose, please add an extra Tablespoon of oil or orange juice so the cake is still moist.
Orange juice: If you want to substitute for store bought juice, you definitely could . The zest is what gives it that freshness, so don't skip or skimp on that part.
more loaf cake recipes
Best ever pumpkin bread with streusel and a spiced glaze
Simple honey cake with earl grey tea for Rosh Hashanah
Orange loaf cake
Ingredients
Method
- Preheat oven to 350F. Line or grease a loaf pan and set it aside.
- In a large bowl, whisk the flour, pudding mix, baking powder, baking soda and salt.
- In a separate bowl, whisk together the orange juice, zest, sugar, oil, eggs and vanilla.
- Fold the wet mixture into the dry, and mix just until combined.
- Pour the batter into the prepared loaf pan and smooth the top. Gently tap the pan on the counter to remove air bubbles.
- Bake for 35-40 minutes. check it with an inserted toothpick. It should come out with moist crumbs. The top should be set, but still soft.
- When the cake has cooled, whisk together the glaze and pour it over the cake. Let the glaze set for 15-20 minutes before slicing.
