A moist, citrus‑scented loaf made with fresh orange juice and zest, simple pantry ingredients, and an optional glaze. Bursting with orange flavor, with a tender crumb, this cake is perfect for breakfast, tea time, or dessert.
ingredients
3 eggs
1 cup sugar
1½ cups all-purpose flour
1 tablespoon orange zest (about 1 medium orange)
½ cup fresh orange juice
½ cup vegetable oil
1 teaspoon baking powder
¼ cup milk
pinch of salt
optional glaze
¼ cup orange juice
2 tablespoons sugar
step‑by‑step instructions
preheat the oven to 175 °C (350 °F). grease a loaf pan well and line it with parchment paper, allowing for overhang to lift the cake easily.
in a large bowl, beat the eggs and sugar together until pale and slightly fluffy. this step helps incorporate air and dissolve sugar, creating a smoother texture.
beat in the vegetable oil, fresh orange juice, milk, and orange zest until well combined.
in a separate bowl, sift together the flour, baking powder, and salt. gradually fold these into the wet mixture, stirring gently until the batter is smooth and no dry streaks remain.
pour the batter into the prepared loaf pan, smoothing the top with a spatula. bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
if using the glaze, mix the orange juice and sugar while the cake is still warm. poke holes lightly with a skewer or fork, then pour the glaze over the hot loaf. allow it to absorb for a few minutes.
let the cake cool in the pan for about 15 minutes, then use the parchment paper to lift it out and cool completely on a rack before slicing.
why this recipe works
the combination of oil, milk, and fresh orange juice creates a moist, tender crumb that stays fresh for days. use of both zest and juice ensures bright, natural citrus flavor. beating eggs and sugar helps incorporate air, while folding in the dry ingredients preserves that lightness. the optional glaze adds shine and another layer of citrus punch.
moisture hacks and tips
using oil instead of butter helps keep the texture moist and soft—oil remains liquid at room temperature. to prevent dryness, avoid overmixing once flour is added. mix only until just combined.
if your cake feels dry after baking, try brushing hot or warm simple syrup—water, juice, tea, or flavored syrup—over it while still warm. this method is used by pastry chefs to keep cakes moist and flavorful for longer .
room temperature eggs help batter emulsify evenly, and allow eggs and sugar to whisk lighter for better rise .
ingredients in more detail
eggs create structure and help trap air. sugar sweetens and tenderizes. flour provides body. orange zest adds floral, aromatic oils; orange juice adds acid, moisture, and flavor. oil keeps the crumb soft. milk contributes hydration and richness. baking powder provides lift and a fine crumb. salt enhances flavor. for the glaze, sugar and juice combine to add sweetness with citrus aroma.
cultural context and background
orange loaf cakes—sometimes called orange pound cakes or meskouta in Moroccan tradition—are popular across many cuisines. Moroccan orange cakes are often served with tea and use simple ingredients like flour, eggs, orange juice, and zest . similarly, loaf cakes with citrus versions appear in English and American home baking traditions, often as easy quick breads or pound cake adaptations.
historically, pound cakes were made with equal weights of flour, butter, sugar, and eggs. over time bakers adapted lighter versions using oil, milk, or yogurt for a more tender crumb. citrus additions such as lemon, orange, or other fruit zest became common to brighten the flavor .
serving suggestions
slice this orange loaf cake and serve with a cup of tea or coffee. it’s lovely with breakfast or light dessert. spread with butter, marmalade, whipped cream, or mascarpone. top with fresh berries for extra color and flavor. it’s also excellent as the cake layer in trifles or pudding-style desserts.
for presentation, dust with powdered sugar or drizzle olive or citrus glaze. serve on a wooden board or dessert plate, with orange slices as garnish.
storage tips
once completely cooled, store the cake in an airtight container at room temperature for up to 3 days. on warm days, refrigerate and bring to room temperature before serving. this preserves the moist crumb.
you can freeze slices wrapped individually in plastic and placed in a sealed freezer bag. freeze for up to 3 months and thaw at room temperature or in the fridge. add glaze or sugar just before serving to keep appearance fresh.
common issues and how to fix
cake dense or heavy: likely from overmixing or adding flour too quickly—fold lightly. also check your baking powder is fresh.
cake sunken or underbaked: oven temperature too low, pan too small, or cake removed too early. use a toothpick to test doneness. keep oven closed until at least 35 minutes.
cake dry: consider adding a pastry chef simple syrup soak . or increase juice slightly, or reduce flour by a small amount.
cake uneven rise: oven not fully preheated, batter not leveled, or uneven heat. rotate pan mid‑bake if needed.
glaze too runny: increase sugar or reduce juice slightly. glaze should be thick enough to coat but still liquid.
variations and substitutions
replace some oil with melted butter for richer flavor.
add a tablespoon of Greek yogurt or sour cream to increase moisture and tender crumb potential—the yogurt version remains moist up to 5 days .
add spices like cinnamon, cardamom, or vanilla extract for warmth.
use olive oil or sunflower oil for a more aromatic base .
stir in chopped nuts or dried cranberries for texture.
make a chocolate‑orange version by stirring in cocoa powder or melting chocolate into half the batter.
make mini loaves or muffins using the same recipe—adjust bake time to 20–25 minutes for muffins.
scale and pan sizes
this recipe fits a standard 9×5-inch loaf pan yielding about 8–10 slices. to double, use a larger or two loaf pans and increase bake time slightly. for mini loaf pans or cupcake tins, reduce bake time to 25–30 minutes or 18–22 minutes for muffins.
pairing ideas
pairs well with citrus-flavored teas—rooibos, Earl Grey, chamomile. also great with sparkling citrus drinks or dessert wines. a dollop of mascarpone or ricotta and fresh berries elevates it to a light brunch dessert.
it complements yogurt parfaits, fruit salads, or poached citrus for a brunch spread. also tastes wonderful warm with a scoop of vanilla ice cream or drizzle of honey over buttered toast.
why this cake stands out
easy to make in one bowl, no creaming with butter needed. simple pantry ingredients. fresh citrus flavor without overwhelming sweetness. moist yet light crumb. versatile for breakfast, snack, dessert. amenable to healthful substitutions or fancy variations. stores well and freezes easily.
inspired by simple lifestyle bakes and tea loaf traditions in Moroccan, British and North American baking, this orange loaf cake is practical yet elegant. nearly foolproof, yet always rewarding. for bakers who prefer less fuss but crave flavor, the cake adapts beautifully. once mastered, you’ll find it in your regular baking line-up.
fine‑tuning advice
always zest before juicing to avoid removing zest with pith. measure zest and juice accurately—about 1 tbsp zest and ½ cup juice yield balanced flavor .
beat eggs and sugar until pale—helps volume and smooth structure .
add dry ingredients carefully and fold—overmixing toughens crumb.
avoid opening the oven door early—this can cause the loaf to collapse .
optional glaze method
while cake is still warm, stir juice and sugar until sugar dissolves. pour evenly over surface, letting it seep in. glaze adds extra shine and citrus moisture. allow to cool fully before slicing to avoid sticky slices.
recipe summary
prepare pan, whisk wet ingredients, sift and fold dry ingredients, bake 40–45 minutes, optionally pour glaze, cool thoroughly, slice and serve.
simple, citrusy, moist, satisfying.
final thoughts
this orange loaf cake delivers sunshine in every slice. simple enough for everyday baking, yet bright and flavorful enough for a gathering. it’s forgiving in variation, consistently moist and aromatic, and always welcomes customization. whether glazed or plain, fresh or toasted, with cheese or cream, this cake is a versatile, reliable treat you’ll come back to again and again.