Orange Loaf Cake
A delightful and moist cake infused with fresh orange juice and zest, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened Make sure butter is at room temperature.
- 2 large eggs Also at room temperature.
- 1/2 cup orange juice Freshly squeezed is preferred.
- Zest of 1 orange For added flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease your loaf pan.
- Cream together the softened butter and granulated sugar in a mixing bowl using a mixer for about 3-5 minutes until light and fluffy.
- Add the eggs one by one, mixing well after each addition.
- Stir in orange juice and zest until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For serving, consider dusting the top with powdered sugar or pairing with whipped cream or vanilla ice cream. This cake can be stored at room temperature for up to three days or frozen for up to three months.