Name: Orange Loaf Cake with Glaze – Easy Sweet Bread Recipes 3 Ingredients
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 1 ½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs; 1 tablespoon orange zest; ½ cup fresh orange juice; ½ teaspoon vanilla extract; ½ cup milk; ¾ cup powdered sugar (for glaze); 1–2 tablespoons orange juice (for glaze)

Jump to Recipe

When I was a kid, Sunday afternoons smelled like citrus and warm sugar. My mom used to bake this orange loaf cake, and I’d hover around the kitchen like a tiny dessert scout, waiting for the glaze to set so I could sneak a slice (or two—okay, three). This cake is light, moist, and bright with that natural orange zing we all secretly crave after pretending to be healthy all week. You don’t need any wild ingredients or fancy tools to make it. Just your basic baking staples, a good orange, and the desire to make your kitchen smell like a dream. Whether you’re baking it to impress your guests or just because you’re having a ‘me’ day, this one’s going to hit that sweet spot. Plus, it keeps well, which is a polite way of saying you’ll have leftovers—unless you’re like me and inhale half the loaf before it cools.

1) Key Takeaways
2) Easy Orange Loaf Cake Recipe
3) Ingredients for Orange Loaf Cake
4) How to Make Orange Loaf Cake
5) Tips for Making Orange Loaf Cake
6) Making Orange Loaf Cake Ahead of Time
7) Storing Leftover Orange Loaf Cake
8) Try these Cakes next!
9) Orange Loaf Cake
10) Nutrition

1) Key Takeaways

This orange loaf cake is soft, flavorful, and comes with a simple citrus glaze.
The recipe uses fresh orange juice and zest for maximum flavor.
Perfect for breakfast, dessert, or a snack with tea.
You can make it ahead and it stores beautifully for days.

2) Easy Orange Loaf Cake Recipe

Some cakes beg for a special occasion. This orange loaf cake? It’s an everyday winner. It mixes up quickly, bakes like a dream, and fills the kitchen with that comforting citrus scent that feels like a hug you didn’t know you needed.

I bake this when I want something a little sweet but not over-the-top. The kind of cake you slice for brunch, nibble at lunch, and then sneak a bit more of at midnight. We’ve all been there. It’s that perfect balance between moist and fluffy, with a soft crumb and bright orange flavor that doesn’t punch you in the face.

The glaze? Just orange juice and powdered sugar. That’s it. It’s the easiest sweet bread recipe with 3 ingredients for the topping and yet it feels fancy enough to share. Or not. Your call.

3) Ingredients for Orange Loaf Cake

All-purpose flour gives this loaf structure and a soft texture. You don’t need anything special, just the regular kind in your pantry.

Baking powder helps the cake rise. Make sure it’s fresh. Trust me, old baking powder has betrayed more than one loaf.

Salt brings out the orange flavor. Just a little makes a difference. Don’t skip it.

Unsalted butter adds richness. It should be soft but not melted. I like to leave it out while I prep the other ingredients.

Granulated sugar sweetens things up without being overwhelming. We want orange to shine, not get buried.

Eggs help hold everything together. They also give the cake a nice lift and tender crumb.

Orange zest is where the real flavor lives. It perfumes the whole batter and gives the loaf its signature zing.

Fresh orange juice keeps it moist and flavorful. Use the good stuff, fresh squeezed if you can. It really matters.

Vanilla extract rounds out the citrus with warmth. It’s subtle, but noticeable.

Milk keeps the batter smooth and light. Any kind works, but I use whole milk for richness.

Powdered sugar is for the glaze. It dissolves easily and makes that sweet drizzle on top.

Orange juice (again) gives the glaze its brightness. It ties everything together with a final punch of flavor.

4) How to Make Orange Loaf Cake

Step 1. Preheat your oven to 350°F. Grease and line a standard loaf pan. You don’t want the cake sticking when all you want is to eat it.

Step 2. In one bowl, whisk together flour, baking powder, and salt. This keeps your batter lump-free and light.

Step 3. In another bowl, beat the butter and sugar until it looks pale and fluffy. This takes a few minutes, but it’s worth it.

Step 4. Add the eggs one at a time. Mix well. Stir in orange zest and vanilla.

Step 5. Alternate adding the dry mix and the milk with the orange juice. Start and end with the dry mix. Don’t overbeat.

Step 6. Pour into the pan and smooth the top. Bake 50 to 55 minutes. A toothpick should come out clean or with a few moist crumbs.

Step 7. Let the cake rest in the pan for 10 minutes. Then move to a rack to cool fully.

Step 8. Mix powdered sugar and orange juice for the glaze. Drizzle over the cooled loaf. Let it set before slicing if you can wait.

5) Tips for Making Orange Loaf Cake

This cake works with any citrus, but orange feels like sunshine in bread form. You can swap for lemon or grapefruit if you want variety.

If you don’t have fresh orange juice, you can use bottled in a pinch, but fresh juice and zest really make it shine. That’s how this easy sweet bread recipe 3 ingredients glaze stays memorable.

<pWant a deeper orange flavor? Add a few drops of orange extract. Just don’t overdo it or it’ll taste fake. The main keyword here is balance.

6) Making Orange Loaf Cake Ahead of Time

Good news if you’re a planner: this loaf actually tastes better the next day. The glaze soaks in just right, and the texture settles into perfection.

You can bake the cake, cool it completely, wrap it tightly, and keep it on the counter for a day or two. If it’s hot or humid, pop it in the fridge.

I often make two. One to eat and one to… also eat. Just later. It freezes well too. Wrap slices or the whole loaf and it’ll last weeks. Just warm it a bit to bring back the fresh-baked magic.

7) Storing Leftover Orange Loaf Cake

Once the loaf is cool and glazed, store it in an airtight container. On the counter, it’s good for three days. In the fridge, it’ll last up to a week.

For longer storage, freeze it. Wrap it in plastic, then foil, and label it so you don’t forget what it is (learned that the hard way).

To eat, let it thaw at room temperature. You can toast a slice too. It’s excellent warm, especially with a little butter on top.

8) Try these Cakes next!

9) Orange Loaf Cake