Orange Loaf Cake with Glaze – Easy Sweet Bread Recipes 3 Ingredients
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.
Servings: 10 slices
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)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each. Stir in the orange zest and vanilla.
- Mix in the orange juice and milk, alternating with the dry ingredients until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk the powdered sugar with orange juice until smooth. Drizzle over cooled cake.