orange loaf cake
Ever since I came back from Chania, I've been looking around for a great orange cake recipe. And this one? Ok, just on nostalgia alone, nothing will ever beat Cozy Spot's orange cakes, but this is a dang good orange cake.
ingredients
1 ½ cup all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup plain 2% Greek yogurt
¾ cup granulated sugar - the original recipe calls for 1 cup but we found ¾ to be perfect. Someone else had also mentioned being able to sub some of the white sugar for brown sugar if you run out
3 eggs
1 tbsp orange zest - we did zest of two gigantic oranges! The more zest the more fragrance
¼ cup freshly squeezed orange juice - don't use the bottled stuff
1 tsp vanilla extract
½ cup olive oil or vegetable or canola oil - we did a blend of half high quality EVOO and half canola just because we were out of the good stuff and it turned out perfect!
steps
Preheat the oven to 350. Grease and flour an 8.5 x 4.5 inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, combine yogurt, sugar, eggs, orange zest, orange juice, and vanilla. Whisk in the olive oil.
Add the dry ingredients to the yogurt mixture and stir to combine. Do not over-mix.
Pour the batter into the loaf pan and bake in the preheated oven for 50-55 minutes until the top is deep golden brown and a toothpick inserted in the center comes out clean.
Let cool in the pan for about 20 minutes and then transfer to a wire rack to cool completely.
Tips and Tricks to Make the Perfect Orange Loaf Cake
Measure Ingredients Accurately: Baking is a science, and accurate measurements play a crucial role in the success of your orange loaf cake. Use proper measuring cups and spoons to ensure precise amounts of flour, sugar, and other ingredients.
Do Not Over-mix the Batter: When combining the wet and dry ingredients, mix gently until just fully combined. Over-mixing can lead to a dense and tough cake. The goal is to achieve a relatively smooth batter without overworking it. Some small lumps are ok.
Adjust Baking Time: Every oven is different, so keep an eye on your orange loaf cake as it bakes. Start checking for doneness around the 50-minute mark by inserting a toothpick into the center. If it comes out clean, the cake is ready. If not, continue baking for a few more minutes and check again.
Allow Sufficient Cooling Time: Once the cake is baked, it’s essential to let it fully cool. This allows the cake to set. Cooling in the pan for about 20 minutes before transferring to a wire rack helps retain moisture and maintain the cake’s structure.
Storage Instructions
At Room Temperature: If you are going to finish the orange loaf cake within a day or two (like my family does), it can be stored at room temperature. Ensure the cake is completely cooled and place it in an airtight container or cover it tightly with plastic wrap. Keep it in a cool and dry area away from direct sunlight.
Refrigeration: If you want to keep the orange loaf cake for a longer period or if the weather is warm, you can refrigerate it to maintain its freshness. You can refrigerate it for up to 5 days.
Before serving, allow the cake to come to room temperature to restore its soft texture.
Freezing: Ensure the orange loaf cake has completely cooled before freezing. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Label the cake with the date for reference.
The cake can be frozen for up to 3 months. When ready to serve, thaw the cake in the refrigerator overnight or at room temperature for a few hours. Allow it to come to room temperature before serving.
