Orange loaf cake

This one bowl Orange Loaf Cake has a perfect balance of sweet and tart and a moist,fluffy texture bursting with orange goodness.

I've always associated oranges with winter because they are really in season in the winter,but just because it's summer it doesn't mean you can't enjoy citrus goodies,right? 🙄
I love to treat myself to a slice of this orange cake on a chilly winter day as much as i like to enjoy it on a hot summer morning.
This orange cake is a simple dessert that will conquer you from the first bite.
The recipe is straightforward and comes together in practically no time.The cake itself has a moist texture from the addition of vegetable oil and gets its refreshing orangey flavor from both orange juice and orange zest.I strongly recommend using freshly squeezed orange juice,for this cake.It tastes much better than bottled one!
Also,the fluffiness is achieved by whisking the eggs with sugar on high speed until the mixture becomes thick,fluffy and triples in volume and after that the remaining ingredients are carefully mixed in.
 Easy to make,even easier to eat.It's perfect for morning coffee,great for brunch,you can easily take it on a picnic because it's easy to transport and it doesn't have to be kept refrigerated or you can enjoy it in the afternoon with a cup of tea.
I baked it in a loaf pan because is my favorite mold for this cake but you can turn it into a bundt cake,sheet cake or round cake if you want and if you do keep in mind that baking time will be slightly different depending of the shape of pan you choose.With that said roll up your sleeves and happy baking!

Prep Time:  
Cooking Time:40-50 
Yield:one loaf

  • 3 large eggs
  • 250g all purpose flour
  • 180g caster sugar
  • 160 ml fresh orange juice(approx.2 oranges)
  • 80 ml sunflower oil
  • 1 (heap full) tsp baking powder-(5g) 
  • zest of 2 oranges
  • pinch of salt


  • Preheat oven to 175ºC/347ºF(convection/fan forced mode)
  • Butter and line with parchment paper or butter and flour a 25cm x 11cm loaf pan.
  • Add eggs and salt to a large clean bowl and with your mixer at high speed start to whisk adding sugar gradually.Whisk for about 4 minutes until the mixture becomes thick, fluffy, and triples in volume.

  • Reduce your speed mixer to low and pour sunflower oil in a thin,steady stream.
  • With your mixer still on low speed, add orange zest and orange juice poured in a thin stream.Whisk until just combined.
  • Add flour in several additions.Sift the flour and baking powder on top of the egg mixture, a little at a time, and fold it gently using a wire whisk.

  • Pour the batter into the prepared pan,spreading it evenly with an offset spatula and bake at 175ºC/347ºF for 40-50 minutes until golden brown on top and the skewer plunged into the center comes out clean.

  • Remove the cake from the oven and let it cool for 10 minutes in the pan.After that,remove the cake from the pan and then transfer to a wire rack to cool completely.
  • Dust with icing sugar,cut into pieces and serve!
  • Store at room temperature covered with cling film or in an airtight container for up to 5 days.

That's all, folks!

If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!


  1. Excellent recipe!! Tasted wonderful :)

    Phlanx's Marketing Specialist

    1. So happy to hear you liked it! Thank you so much for the feedback !

    2. I think I'm going to make it again as my husband demands for another loaf 😂😂😍 By any chance you're interested in doing collabs, you can check out the offers in our Collaboration section at Phlanx! You can also check us out at Instagram @phlanxglobal

    3. That sounds great!I am very interested in doing a collab,i'll check out your page!

  2. O love the simplicity and beauty in all your recipes. I didn’t see more publications on your Instagram account I hope you’re well

    1. Thank you for stopping by!! I post quite often on instagram,everything's fine,thanks!Have a wonderful rest of the weekend!


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