Select Category

Orange Loaf Cake

Orange Loaf Cake

  • Print


  • 1 3/4 cups All-purpose flour
  • 1/2 tsp Salt
  • 2 tsp Baking powder
  • 1 1/4 cups Sugar
  • 1/2 cup Milk
  • 1/2 cup Orange juice
  • 1/4 cup Oil
  • 1/4 cup Unsalted butter, melted
  • 3 Medium eggs
  • 1 tbsp Orange zest
  • 1 tsp Vanilla


  1. Preheat oven to 350F.
  2. Butter a 9 by 5-inch loaf pan, or line with parchment paper, and set aside.
  3. Sift together the flour, baking powder and salt and set aside.
  4. In a separate bowl, add the melted butter, oil and sugar and beat until well combined.
  5. Add the eggs one at a time beating the mixture well after each egg.
  6. Add the milk and whisk, then add the orange juice, orange zest and vanilla and whisk for one minute.
  7. Add the dry ingredients to the wet and gently mix for a few seconds, careful not to overmix.
  8. Pour the batter in to the prepared loaf pan.
  9. Bake for 40 – 45 minutes or until its golden and a skewer inserted in the middle of the cake comes out clean.
  10. If you used parchment paper in the pan, pull the cake out of the pan from both sides of the parchment paper and place it over a cooling rack for 10 minutes, then remove the cake from the parchment paper and keep it on the cooling rack to cool completely.
  11. If you buttered the pan, remove the pan from the oven and transfer it to a cooling rack, after about 7 minutes remove the cake from the pan and place it over the cooling rack to cool completely.


Recipe adapted from