3 1/2Tbspbuttermelted and cooled, salted or unsalted 50g
Orange Drizzle Glaze:
1/2cuporange juicefreshly squeezed and strained, from about 2 medium oranges
3Tbspwhite granulated sugar40g
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.
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.