Say hello to your new favorite loaf cake! This bright, moist orange cake is made with fresh orange juice, orange zest and finished with a silky orange glaze—so you get a burst of citrus in every bite.
This orange loaf is perfectly citrusy and balanced, thanks to fresh orange juice, orange zest and a simple glaze on top. It works beautifully for breakfast, brunch or dessert—light enough for morning and sweet enough for after dinner.
It’s also quick and straightforward to make: everything comes together in under an hour. Be sure not to skip the orange glaze—it’s the finishing touch that elevates the whole loaf.
Ingredients for Orange Cake
- Dry ingredients: all-purpose flour, baking powder and kosher salt provide the cake’s structure and texture.
- Wet ingredients: unsalted butter, granulated sugar, almond extract (or vanilla), fresh orange zest, eggs and fresh orange juice deliver flavor and moisture.
- Orange glaze: powdered sugar, almond extract (or vanilla), orange zest and fresh orange juice combine into a glossy glaze. Garnish with slivered almonds if desired.
Is this orange cake super sweet?
This loaf is intentionally not overly sweet, so the orange flavor stays front and center. If you prefer a sweeter cake, simply add more glaze when serving.
Easy Ingredient Swaps
Butter → Coconut oil: If you want a dairy-free option, softened coconut oil can replace the butter and yields very good results.
Almond extract → Vanilla extract: If almond flavor isn’t your thing, substitute vanilla extract instead.
Slivered almonds: A nice garnish for texture and presentation—omit or swap for another nut if you prefer.
Top Tips
- If you are baking at altitude, bake time may vary; for example, baking in Denver can take closer to 50 minutes.
- Cool completely before glazing: Let the cake cool fully before pouring the glaze, otherwise it will melt and soak into the loaf.
try it!
Coconut Loaf Cake
If you enjoy this orange loaf, try a light and fluffy coconut loaf for a different tropical spin.
Storage + Freezer Instructions
Store the cooled orange cake in an airtight container at room temperature in a cool, dark place for up to 3 days.
Freezing: If you plan to freeze the loaf, freeze it before glazing. Cool completely, wrap tightly in foil and freeze for up to 3 months. Thaw completely before adding glaze.
More of our favorite…
Cake Recipes
- Apple Cake
- Carrot Cake
- Coconut Loaf Cake
- Pumpkin Cake
- Upside Down Peach Cake
- All Cakes & Cupcakes
Orange Cake Recipe
Crafted with fresh orange juice, orange zest, and a luscious glaze, this orange cake delivers a bright citrus flavor in every slice.
By: Emily Richter
Prep: 15 mins | Cook: 35 mins | Total: 50 mins | Servings: 9
Ingredients
Dry
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Wet
- ½ cup unsalted butter, room temperature (or softened coconut oil)
- ¾ cup granulated sugar
- 1 teaspoon almond extract (or vanilla)
- 1 tablespoon orange zest
- 2 large eggs, room temperature
- ¾ cup fresh orange juice
Glaze
- ½ cup powdered sugar
- ¼ teaspoon almond extract (or vanilla)
- 2 teaspoons orange zest
- ¼ cup slivered almonds (optional)
- 1 tablespoon fresh orange juice (add more a teaspoon at a time to reach desired consistency)
Instructions
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper.
- Whisk together the flour, baking powder and kosher salt in a large bowl; set aside.
- In a separate large bowl, beat the butter until creamy. Add the granulated sugar, almond extract and orange zest and beat until the mixture is light and fluffy.
- Add the eggs one at a time, mixing until each is incorporated.
- With the mixer on low, gradually add the dry ingredients to the wet ingredients, scraping the bowl as needed. Add the orange juice and mix on low until combined—the batter will be thick.
- Transfer the batter to the prepared loaf pan and bake for 20 minutes. Rotate the pan, then bake an additional 15–20 minutes or until the top springs back when lightly touched and a toothpick comes out clean.
- While the loaf bakes, prepare the glaze: whisk the powdered sugar, almond extract and orange zest together, then add orange juice one teaspoon at a time until the glaze is thick and smooth.
- Remove the loaf from the oven and let it rest in the pan for 2 minutes. Lift the loaf out using the parchment and place it on a cooling rack. Let the cake cool completely before pouring the glaze over the top. Scatter slivered almonds over the glaze if using. Slice and serve.
Tips & Notes
- Softened coconut oil can successfully replace butter for a dairy-free option.
- If you prefer not to use almond extract, vanilla extract is an easy substitute.
- Altitude affects bake time—expect longer baking at higher elevations.
- Allow the loaf to cool completely before glazing, otherwise the glaze will melt into the cake.
Nutrition
Calories: 326 kcal | Carbohydrates: 48 g | Protein: 5 g | Fat: 13 g | Fiber: 1 g | Sugar: 25 g
Nutrition information is an approximation and should be used as a guideline.
Love this recipe? Leave a comment below and tag your photos with #fitfoodiefinds—we’d love to see your loaf!
Photography: Photos for this post were taken by Ashley McGlaughlin from The Edible Perspective.