Description
Orange loaf cake is one of those desserts that fills the entire house with a wonderful aroma even before it comes out of the oven. The warm, citrus fragrance of freshly grated orange zest combined with the natural sweetness of honey and the lightness of vegetable oil creates a soft, fluffy, and incredibly aromatic batter. As the cake bakes, it slowly rises and gently cracks on the surface, especially when topped with thin strips of butter, giving it a rustic and inviting look similar to cakes found in traditional artisan bakeries.
This orange loaf cake is perfect for breakfast, served with a light dusting of powdered sugar and a warm cup of tea or coffee. It also works beautifully as an afternoon snack or a light dessert after a meal. Thanks to both the orange juice and the zest, the cake is fresh, fragrant, and wonderfully moist on the inside. Simple to prepare yet surprisingly delicious, it’s a homemade classic loved by both adults and children.
Ingredients
(For a 25 × 11 cm / 10 × 4 inch loaf pan)
Zest of 2 untreated oranges
200 g (1 cup) granulated sugar
4 eggs
20 g (1 tablespoon) honey
1 pinch of salt
80 ml (⅓ cup) fresh orange juice
130 ml (½ cup) vegetable oil (sunflower or other neutral oil)
200 g (1½ cups) all-purpose flour
8 g (2 teaspoons) baking powder
Additionally
Butter, as needed for greasing the pan and for thin strips on top of the cake
Preparation Method
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