Orange Loaf Cake

This loaf is moist and full of orange flavor, thanks to a syrup and a glaze. It’s sunshine on a gray morning, especially when paired with a hot cup of coffee!

  • 1/2 cup butter, softened
  • 1 1/4 cups granulated sugar – divided
  • 2 large eggs, room temperature
  • 2 oranges, zested and juiced – divided
  • 1 1/2 cups flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 cup + 2 tablespoons orange juice – divided
  • 1/4 cup + 2 tablespoons vanilla yogurt, room temperature
  • 1/2 teaspoon vanilla extract


  • 1 cup confectioners sugar
  • 1 1/2 tablespoons orange juice
  1. Preheat oven to 350º, grease a loaf pan, set aside.
  2. Cream butter and 1 cup of sugar in a stand mixer for 5 minutes. On medium speed, add eggs one at a time, then add orange zest.
  3. In a medium bowl, combine flour, baking powder, baking soda, and salt. In a small bowl, whisk 2 tablespoons of orange juice, yogurt, and vanilla. Alternate adding flour and yogurt mixtures to the butter/sugar – mix until combined. Pour batter in prepared loaf pan, bake for 45 to 55 minutes.
  4. In a small sauce pan, cook remaining 1/4 cup sugar and 1/4 cup orange juice over low heat until the sugar dissolves.
  5. When the loaf has finished baking, let cool for 1o minutes on a wire rack. Remove loaf from pan, spoon the syrup over the cake, and let cool completely.
  6. Make glaze – whisk confectioners sugar and orange juice until smooth, drizzle over loaf.
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