Soft and Fragrant Orange Juice Loaf Cake, a simple and wholesome pantry cake, perfect to accompany breakfast or an afternoon break. It’s made with basic ingredients and enchants with an intense orange aroma and a compact yet soft texture.
There are recipes that don’t need elaborate decorations to get noticed. This orange juice loaf cake is born from a few well-balanced ingredients: flour, eggs, melted butter and a generous amount of orange juice and zest that give a welcoming fragrance already during baking.
Its texture is compact but soft, with a fine, even crumb that stays pleasantly tender for 4-5 days if stored under a cake dome. It’s the classic pantry cake to slice in the morning or serve with a cup of tea in the afternoon.
The flavor is intense and citrusy, balanced and never cloying. You can leave it in its simplest version, perhaps with a light dusting of powdered sugar, or enrich it with a delicate orange glaze to further enhance the aroma.
A homemade orange loaf cake that focuses on substance: few steps, authentic taste and a unique fragrance.
At the bottom of the recipe, in the FAQ section, I’ve answered some common questions about this preparation. If you have other doubts or curiosities, write a comment or use the contact form found at the end of the page.
Other loaf cake recipes you might like:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 8Persone
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 263.10 (Kcal)
- Carbohydrates 34.38 (g) of which sugars 15.51 (g)
- Proteins 4.68 (g)
- Fat 12.74 (g) of which saturated 7.95 (g)of which unsaturated 4.64 (g)
- Fibers 0.71 (g)
- Sodium 19.49 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Orange Juice Loaf Cake
- 1 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup butter (melted)
- 2 tbsp orange zest
- 3/4 cup orange juice
- Half (about 2 tsp) packet baking powder
Tools
- Citrus juicer
- Lemon grater
- Mixer
- Bowl
- Sieve
- Loaf pan
Recipe for the Orange Juice Loaf Cake
Start preparing the orange juice loaf cake by melting the butter in a small saucepan or in the microwave and let it cool slightly.
Grate the zest and squeeze the juice from one or two oranges.
Whip the eggs with the sugar until the mixture doubles in volume.
Add the orange zest as well and work the mixture again with the beaters.
With the mixer still running, slowly pour in the melted butter in a thin stream.
Do the same with the orange juice.
I recommend using fresh orange juice for this recipe, but unsweetened packaged juice works too.
Sift the all-purpose flour and the baking powder into the bowl with the wet ingredients.
Fold the batter with a spatula until it is smooth and free of lumps.
Transfer the batter into an 11.8-inch loaf pan.
To prevent it from cracking during baking, make a groove down the center with a lightly oiled spatula.
Bake the orange juice loaf cake in a preheated oven (conventional/static mode) at 356°F for 40 minutes.
Check doneness with a toothpick before removing from the oven.
Let it cool completely before slicing.
Soft and Fragrant Orange Juice Loaf Cake for Breakfast
The soft and fragrant orange juice loaf cake is one of those cakes that never get old. Simple in ingredients and essential in preparation, it fills the kitchen with an intense and enveloping aroma.
Also try the Marble yogurt loaf cake
FAQ (Questions and Answers)
How should I store the orange juice loaf cake?
Store it under a cake dome or well wrapped in plastic at room temperature. It stays soft for 4-5 days.
Can I replace the butter with oil?
Yes, you can replace the 110 g of butter with about 90 g of vegetable oil (approximately 6 tablespoons). The texture will be slightly more moist but still soft.
Can I freeze the loaf cake?
Yes, you can freeze it already sliced. Just let it thaw at room temperature to recover its softness.
Collection of loaf cake recipes
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