This Orange Loaf Cake is the ultimate sweet breakfast or to enjoy with a cup of tea in the afternoon. It’s bursting with refreshing, orange flavor and has the perfect fluffy and moist texture.

Slices of Glazed Orange Loaf stacked on each other.

This Orange Loaf Cake is the epitome of spring and summer.

Every bite is bursting with fresh orange flavor, pairing perfectly with the light and fluffy texture.

By using orange marmalade, the flavor is strong but not overpowering.

The jam is used in both the cake batter and glaze on top (in addition to orange zest) to create the perfect balance of sweet and tangy flavors.

Most importantly, this recipe is easy to make using simple ingredients!

Main Ingredients

Ingredients measured out in bowls to make Orange Loaf Cake.

Why You’ll Love this Orange Loaf Cake Recipe

The flavors. Every bite is bursting with just the right amount of orange flavor! By using the orange marmalade and fresh orange zest, it is a natural, refreshing flavor.

The texture. Fluffy and light while still being incredibly moist is the ideal loaf cake texture. It doesn’t feel heavy but also not airy (nobody wants that).

Simple. This recipe is easy to make and uses accessible ingredients. You most likely have many of them in your kitchen already.

How to Make Orange Loaf Cake

  1. To a large mixing bowl, add the granulated sugar and orange zest
  2. Toss the zest in the sugar, rubbing it in between your fingers to release the oils and evenly distribute it 
  3. Add the eggs, olive oil, vanilla and orange marmalade 
  4. Whisk until combined
  5. Add the greek yogurt and whisk again until combined
  6. Fold in the dry ingredients
  7. Let the batter rest in the bowl for 30 minutes
  8. Preheat the oven to 350 degrees F
  9. Line a 8.5 x 4.5 (inches) loaf pan with parchment paper or grease with nonstick
  10. Transfer the batter to the loaf pan and spread in an even layer
  11. Bake for 48-53 minutes or until a toothpick comes out clean
  12. TIP: if you notice the top and edges getting golden, cover the top with aluminum fully until ready to baked fully
  13. Remove from the oven and let cool completely 
  14. While the loaf cools, make the orange glaze
  15. To a bowl, add the powdered sugar, half & half/milk, vanilla extract and orange marmalade
  16. Whisk until combined and set aside
  17. Once the loaf is cooled, remove from the pan and pour the glaze on top slowly
  18. Pour a little at a time, spreading it to the edges. You don’t want to pour too much, just a thin layer to cover the top and drip down the sides
  19. Once covered, let the glaze set for 30 minutes prior to slicing
  20. After 30 minutes, slice and enjoy!
Granulated sugar and orange zest in a large mixing bowl.
To a bowl, add the granulated sugar and orange zest
Granulated sugar and orange zest in a large mixing bowl.
Rub the zest into the sugar using your fingers
Wet ingredients in a large mixing bowl.
Add the oil, eggs, vanilla and orange jam
Wet ingredients in a large mixing bowl topped with greek yogurt.
Mix until combined then add the greek yogurt
Wet ingredients in a large mixing bowl mixed together.
Whisk until combined
Wet ingredients in a large mixing bowl topped with dry ingredients.
Add the dry ingredients
Orange loaf batter in a mixing bowl.
Fold into the batter
Orange loaf batter in a mixing bowl after resting for 30 minutes.
Let the batter rest
Scooping out the dough from the bowl.
Scoop the batter
Batter in loaf pan.
Transfer to a lined loaf pan.
Baked orange loaf in pan.
Let the loaf cool completely
Orange loaf topped with a vanilla orange glaze.
Top with glaze
Slicing the Orange Loaf Cake.
Let the glaze set before slicing
Slices of Orange Loaf on a platter.
Enjoy!

Frequently Asked Questions

Can this recipe be made with gluten-free flour?

Yes! Substitute for Gluten Free All Purpose Flour at a 1:1 ratio. I don’t recommend using almond flour or coconut flour as that will change the end result of the cake.

Do I have to use yogurt?

Yes, however, you could also substitute the yogurt with sour cream at a 1:1 ratio.

Why does the batter have to rest in the mixing bowl?

Resting the batter is important! It allows the flour to completely hydrate which helps retain moisture during and after baking. It also will allow the loaf to rise more.

How do I know when the Orange Loaf Cake is done baking?

The edges and top should be golden. However, the best test is when you stick a toothpick in the center and it comes out clean.

What is the best way to store this loaf?

Store in an airtight container at room temperature for up to 4 days or in the freezer in a freezer-safe container/Ziplock bag for 1 month.

Slices of Orange Loaf Cake with Glaze.
Slices of Glazed Orange Loaf stacked on each other in a row.

Orange Loaf Cake

Prep Time: 10 minutes
Cook Time: 50 minutes
Resting Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: 10 slices
This Orange Loaf Cake is the ultimate sweet breakfast or to enjoy with a cup of tea in the afternoon. It's bursting with refreshing, orange flavor and has the perfect fluffy and moist texture.
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Ingredients
 

  • 3/4 cup Granulated Sugar
  • 1 Orange, Zest Only, about 1-2 tbsp
  • 2 Large Eggs
  • 1/3 cup Light Olive Oil, or Avocado Oil
  • 2 tsp Vanilla Extract
  • 2 tbsp Orange Marmalade/Jam
  • 1/2 cup 2% Plain Greek Yogurt
  • 1 1/4 cup All Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda

Orange Vanilla Glaze

  • 1 cup Powdered Sugar
  • 1 tbsp Orange Marmalade
  • 2 tbsp Half & Half , or Milk
  • 1 tsp Vanilla Extract

Instructions
 

  • To a large mixing bowl, add the granulated sugar and orange zest
  • Toss the zest in the sugar, rubbing it in between your fingers to release the oils and evenly distribute it
  • Add the eggs, olive oil, vanilla and orange marmalade
  • Whisk until combined
  • Add the greek yogurt and whisk again until combined
  • Fold in the dry ingredients
  • Let the batter rest in the bowl for 30 minutes
  • Preheat the oven to 350 degrees F
  • Line a 8.5 x 4.5 (inches) loaf pan with parchment paper or grease with nonstick
  • Transfer the batter to the loaf pan and spread in an even layer
  • Bake for 48-53 minutes or until a toothpick comes out of the center clean
  • TIP: if you notice the top and edges getting too golden, cover the top with aluminum fully until done baking to ensure the top doesn't burn
  • Remove from the oven and let cool completely
  • While the loaf cools, make the orange glaze
  • To a bowl, add the powdered sugar, half & half/milk, vanilla extract and orange marmalade
  • Whisk until combined and set aside
  • Once the loaf is cooled, remove from the pan and pour the glaze on top slowly
  • Pour a little at a time, spreading it to the edges. You don't want to pour too much, just a thin layer to cover the top and drip down the sides
  • Once covered, let the glaze set for 30 minutes prior to slicing
  • Slice and enjoy!

Nutrition

Serving: 1slice, Calories: 275kcal, Carbohydrates: 45g, Protein: 4g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.003g, Cholesterol: 34mg, Sodium: 163mg, Potassium: 61mg, Fiber: 1g, Sugar: 32g, Vitamin A: 98IU, Vitamin C: 7mg, Calcium: 79mg, Iron: 1mg
Author: Jessica Selensky
Course: Dessert, Snack
Cuisine: American
Keywords: Orange Cake, Orange Dessert, Orange Glaze, Orange Loaf, Orange Loaf Cake, Pound Cake, Spring Baking, spring desserts, Vanilla Glaze

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