An easy and delicious orange loaf, with a fresh orange drizzle on top. Wonderfully moist and full of orange flavour.
If there is a flavour that’s sure to brighten up any day, it’s orange! And that’s especially true right now, in the dead of Winter. It’s like a taste of warm sunshine!
This Orange Drizzle Cake Loaf is loaded with orange flavour with a fresh orange drizzle on top, as well. Made with basic pantry items and a few oranges, this loaf is great to enjoy any time of day.
Oranges – I think navel oranges are nicest with a loaf like this. You’ll need about 2 medium navel oranges, though I’ve included the measurements for the amount of zest and juice, so you don’t have to guess. Technically, any orange will work just fine here.
Heavy Cream (35% b.f.) – The addition of a small amount of heavy, whipping cream to this loaf adds a really nice richness, as well as a bit more fat, which is always good for moistness and texture of loaves like this. I recommend using it if you have it. If you don’t, I would suggest 10% half and half cream would be the next best option. I haven’t tested this recipe with milk or non-dairy milk alternatives.
Butter – Butter is used for best flavour. You can use salted or unsalted butter here. If you’d prefer not to use butter, you can substitute an equal amount of any neutral tasting cooking oil.
You will also need: eggs (3), white sugar, all purpose flour, baking powder, salt, cornstarch (aka corn flour)
This batter is really easy to mix up. Be sure to mix well for the times specified, as detailed in the recipe instructions. I like to line my loaf pan with parchment paper, that covers the bottom and long sides of the pan. It makes it a breeze to remove the loaf after baking. (Be sure to run a knife along the short ends before removing, though).
Once baked, poke the top of the loaf all over with a skewer, inserting it in about 1 – 1 1/2 inches. Pour the warm orange syrup over top of the loaf while it is still hot. It will soak into the loaf a bit, as well as glazing the top with a bright orange flavour.
- Room temperature eggs are important for the quality of the loaf, so be sure to take them out of the fridge 30 minutes before starting the recipe.
- Always be careful with reducing sugar in baking recipes. Sugar in baking does more than provide sweetness. It contributes considerably to the finished texture and moistness of the loaf. Arbitrarily cutting the sugar in half the first time you bake a recipe is a recipe for disappointment. I always suggest baking as prescribed first, then in subsequent bakes, if you want to reduce sugar, scale it back a bit and assess the results. And so on. See how far you can reduce it and still get a result that you are happy with.
- For best (moist) results, be careful not to over-bake your loaf. Watch closely towards the end of baking, but don’t open the door to test until your loaf has crested and is starting to colour on top. When you feel you’re getting close, start testing in the centre of the loaf with a long skewer or tester. The tester should come out clean when it’s done.
- Likewise, you don’t want to under-bake your loaf, or it may sink once out of the oven. You need to test it and you need to leave it in the oven until it tests “done”, regardless of how long that takes. Baking times can and will vary between ovens and depending on the type/colour of loaf pan you’ve used.
Get the Recipe: Orange Drizzle Cake Loaf
- 3 large eggs, at room temperature
- 1 cup granulated white sugar, 200g
- 1 Tbsp orange zest, packed, from about 2 medium oranges
- 1 1/2 cups all purpose flour, 180g
- 1 1/2 tsp baking powder, 5g
- Pinch salt
- 1/3 cup + 1 Tbsp 35% b.f heavy whipping cream, 95g *see Note 1
- 3 1/2 Tbsp butter, melted and cooled, salted or unsalted 50g
Orange Drizzle Glaze:
- 1/2 cup orange juice, freshly squeezed and strained, from about 2 medium oranges
- 3 Tbsp white granulated sugar, 40g
- 1 tsp cornstarch
- Preheat oven to 325F (not fan-assisted), with rack in centre of oven.
- Grease an 8 1/2 x 4-inch loaf pan and line with parchment paper, covering the bottom and long sides of the pan, overhanging the side edges by about an inch. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- Melt butter and set aside to cool until needed.
- Add room temperature eggs and sugar to a large bowl (and using an electric mixer) or the bowl of a stand mixer fitted with the paddle attachment. Beat together well until light and fluffy, about 2 minutes. Add orange zest and mix in briefly. Add cream and beat mixture well, another 1-2 minutes.
- With mixer on low speed, spoon in flour mixture, mixing until well combined. Add the melted (but cooled) butter and mix in until well combined.
- Pour batter into prepared loaf pan and smooth top.
- Bake in preheated oven for 60-65 minutes, or until the loaf tests clean with a tester inserted in the centre of the loaf.
- About 10 minutes before the loaf is done, prepare the glaze by combining the glaze ingredients in a small saucepan. Heat over medium heat, stirring, until the sugar dissolves and mixture comes to a boil. Remove from heat and set aside until needed.
- Remove from oven and let cool in pan for 2 minutes, then lift out of the pan by the parchment sides and place onto a cooling rack set on top of a rimmed baking sheet (to catch the drips from the glaze). Carefully remove the parchment paper and discard.
- While loaf is still hot, use a skewer to pierce the top of the loaf generously, all over the top, inserting the skewer in about 1 - 1 1/2 inches. Pour part of the glaze over-top and allow to soak in a bit, then pour the remainder over-top, trying to cover the entire top with a bit of glaze.
- Allow the loaf to cool completely before slicing.