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    Home » Recipes » Sweet Recipes

    Orange Drizzle Cake Loaf

    Jan 27, 2021 | by Jennifer | Last Updated: Dec 1, 2021

    Jump to Recipe

    An easy and delicious orange loaf, with a fresh orange drizzle on top. Wonderfully moist and full of orange flavour.

    orange drizzle cake loaf, sliced with halved orange

    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.

    Jump to:
    • Ingredient Notes
    • Step-by-Step Photos
    • Cook's Notes
    • Recipe
    • More Orange Baking Recipe You Might Like ...
    • Comments, Questions and Reviews

    Ingredient Notes

    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)

    Step-by-Step Photos

    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.

    Cook's Notes

    • 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.

    orange drizzle cake loaf, sliced with halved orange

    Recipe

    Orange Drizzle Cake Loaf

    Easy and delicious orange loaf, with an orange syrup drizzle over-top. Wonderfully moist and full of orange flavour.
    Author: Jennifer
    5 stars from 6 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Dessert
    Servings 12 servings

    Ingredients
     

    • 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
    Prevent screen from going dark

    Instructions
     

    • 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.

    Notes

    1. If you don't have heavy, whipping cream on hand, I would suggest either 18% table cream or 10% b.f. half and half cream would be the next best options. As they are lower fat, there will be some resulting slight change in the texture/moisture of the loaf.
    I have included gram measurements, but do note that they won't double or triple automatically in the recipe card, so you'll have to do the math yourself if you want to make more than one loaf.
    Loaf will keep well at room temperature (with the cut end well wrapped) for a couple of days. It will freeze well, as well.
    Be sure to read the Ingredient and Cook's Notes above the recipe card, for more tips on making this recipe. You will also find Step-by-Step photos if you'd like to see photos of the loaf being made.

    Nutrition

    Calories: 213kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 51mg | Potassium: 113mg | Fiber: 1g | Sugar: 21g | Vitamin A: 307IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 1mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Dessert
    Cuisine American, Canadian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Liz says

      April 11, 2022 at 9:26 am

      5 stars
      Wonderful recipe! I was wondering, if you wanted to make it an orange-lemon flavour, would how would you recommend going about that? Just love the tastes of lemon and orange together.

      Reply
      • Jennifer says

        April 11, 2022 at 9:30 am

        So glad you enjoyed it, Liz! If you wanted to add some lemon to the mix, I'd just replace some of the orange zest and juice with lemon zest and juice. Maybe 1/3 lemon to 2/3 orange.

        Reply
    2. Divya says

      March 13, 2021 at 10:35 pm

      5 stars
      Wonderful recipe, very fresh orange flavour. I did not make the drizzle, the cake was good as is. Thank you so much Jennifer :-)

      Reply
      • Jennifer says

        March 14, 2021 at 10:03 am

        So glad you enjoyed it, Divya :) Thanks so much!

        Reply
    3. Carolyn says

      January 28, 2021 at 5:33 pm

      5 stars
      This is very very good! Another winning recipe! The orange flavour is nice and strong. I rubbed the sugar and orange zest together - a long time ago I read that it helps to bring out the oils in the zest and bumps up the flavour.
      There’s a wee typo in the recipe - step 5 - refers to “w minutes”.

      Reply
      • Jennifer says

        January 28, 2021 at 7:03 pm

        So glad you enjoyed it, Carolyn! And thanks for letting me know about my typo :) Fixed and appreciate you letting me know (I am a wild typist sometimes).

        Reply
    4. [email protected] says

      January 28, 2021 at 4:26 pm

      5 stars
      Truly. There is nothing else I'd rather have in this moment! So tender and delicious!!

      Reply
      • Jennifer says

        January 28, 2021 at 7:09 pm

        Thanks so much, Annie :)

        Reply
    5. Cheyanne @ No Spoon Necessary says

      January 27, 2021 at 7:41 pm

      5 stars
      I always crave citrus flavored dishes during the winter - and if it's a sweet treat then all the better! Needless to say, this cake loaf is just screaming my name!! It looks perfectly moist andc absolutely delicious!! A must make for sure!

      Reply
      • Jennifer says

        January 28, 2021 at 8:25 am

        Thanks so much, Cheyanne :) I'm loving citrus this time of year!

        Reply
    6. Mary Ann | The Beach House Kitchen says

      January 27, 2021 at 3:07 pm

      5 stars
      I'd choose a fruit-flavored dessert over something chocolate almost everytime Jennifer! I'd love this loaf. And since I'm a horrible cake decorator a loaf cake and/or bundt is always at the top of my list. Adding this one to my baking list!

      Reply
      • Jennifer says

        January 27, 2021 at 6:27 pm

        I'm not a great cake decorator either, Mary Anne (no patience :), so I love the ease of a loaf cake, too!

        Reply
    7. Milena says

      January 27, 2021 at 11:57 am

      Very excited about trying this one, I love the orangey burst of flavor added by the glaze.

      Reply
      • Jennifer says

        January 27, 2021 at 12:08 pm

        Thanks Milena and yes, this really hits the spot this time of year. Such bright, fresh flavour :)

        Reply

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