Orange Loaf Cake
Serves 10
20 mins prep
55 mins cook
75 mins total
This zesty orange loaf cake is perfectly sweet and dense, topped with a simple glaze, and the best bake for citrus season.
Orange Loaf Cake
Glaze
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Preheat oven to 325 degrees if using a glass or dark non-stick loaf pan. If using a lighter metal pan, preheat to 350 degrees. Grease a 9x5 inch loaf pan with butter, then dust with flour, shaking out excess.
Add butter to large bowl and using a handheld or stand mixer, beat until creamy. Using a spatula, scrape down sides of bowl and add sugar. Beat until combined.
cup butter
cup sugar
Add eggs and egg yolks, beating between each addition. Scrape down sides of bowl again, and mix on high briefly to ensure thoroughly combined.
eggs
egg yolks
Add juice from orange half, vanilla, and salt. Beat until just combined. Gradually add flour, mixing between each addition, until just combined. Scrape down sides of bowl, add orange zest, and mix once more until evenly combined.
juice of half an orange
tsp vanilla extract
salt
cup flour
tbsp orange zest
Pour into prepared loaf pan. Smooth top of batter with spatula. Transfer to oven and bake for 30 minutes, and then tent with foil and continue to bake for 25-30 additional minutes or until skewer inserted into thickest part comes out clean.
Meanwhile, combine powdered sugar and milk to make glaze.
cup powdered sugar
tbsp milk
Remove loaf pan from oven. Let cool on wire rack, then run knife along edges of pan. Gently invert onto rack to cool completely.
Pour glaze over pound cake, sprinkle with additional zest, and enjoy.
