Moist Orange Loaf Cake with Fresh Citrus Glaze

Name: Orange Loaf Cake
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups all purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup plain full fat Greek yogurt; 1 cup granulated sugar; 3 large eggs, room temperature; Zest of 2 oranges; 1/4 cup freshly squeezed orange juice; 1 teaspoon vanilla extract; 1/3 cup olive oil; 1 cup powdered sugar (for glaze); 2 to 3 tablespoons fresh orange juice (for glaze)

By:

Ruby Bennett

Published:

June 9, 2026

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Why You’ll Love this Orange Loaf Cake Recipe

If you are looking for a moist, tender dessert bursting with fresh citrus flavor, this Orange Loaf Cake is exactly what you need. I’m delighted to say my kids actually asked for this over chocolate cake. That’s when I knew this recipe was a keeper.

This cake is wonderfully versatile. It works for a simple weekday snack, a spring brunch, or a special dessert when company comes over. The basic, bright flavors appeal to all ages, and you can dress it up with a simple glaze or keep it plain with just a dusting of powdered sugar.

One of the best parts? You do not need an electric mixer. Just two bowls and a spatula. The batter comes together in minutes, and the combination of Greek yogurt and olive oil creates a tender, melt in your mouth moist crumb that stays soft for days. For another easy loaf cake, try my Chocolate Zucchini Cake with Greek Yogurt.

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Ingredient Notes

Each ingredient plays a key role in the texture and flavor of this cake. Here is what you need to know before you start.

All Purpose Flour

All purpose flour provides structure and the proper crumb. To measure correctly, use the spoon, and sweep method: spoon flour into your measuring cup and level it off with a knife. For best accuracy, weigh the flour. Using too much flour will make the cake dry.

Yogurt

Choose plain full fat Greek yogurt. It adds moisture and a creamy richness that keeps the cake tender. Non fat or low fat yogurts are too watery and will throw off the liquid to dry ratio, resulting in a dense cake. If you use regular plain yogurt instead of Greek, reduce the orange juice by 1 tablespoon because regular yogurt has higher moisture content.

Orange Zest

Fresh orange zest provides intense, fragrant citrus flavor that bottled extract cannot match. Finely grate only the colored part of the peel and avoid the white pith, which is bitter. Skip any bruised areas on the oranges when zesting.

Orange Juice

Always use freshly squeezed orange juice for the brightest, most authentic flavor. Bottled juice can work in a pinch, but the taste will be less vibrant. Navel or Valencia oranges are ideal for their balance of sweetness and acidity.

Oil

Olive oil adds a subtle fruity undertone and helps keep the cake moist for days. It also contributes healthy fats. For a neutral flavor, substitute vegetable or canola oil. The oil works alongside the yogurt to create a tender, delicate crumb.

Step by Step Instructions

Preheat your oven to 350°F (175°C). Grease and flour an 8.5 x 4.5 inch loaf pan. Set it aside.

In a medium bowl, whisk together:

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

In a large bowl, whisk together the wet ingredients:

1 cup plain full fat Greek yogurt
1 cup granulated sugar
3 large eggs (room temperature)
Zest of 2 oranges
1/4 cup freshly squeezed orange juice
1 teaspoon vanilla extract

Pour in 1/3 cup olive oil and stir until fully incorporated. Gradually add the dry ingredients to the wet, stirring gently with a spatula until just combined. Do not over mix; a few small lumps are fine.

Transfer the batter to the prepared pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Check at 50 minutes to avoid overbaking.

Let the cake cool in the pan for 20 minutes, then turn it out onto a wire rack to cool completely. For an extra moisture boost, brush the warm cake with a simple orange syrup (mix 2 tablespoons orange juice with 1 tablespoon sugar and heat until dissolved).

Optional Glaze: Whisk 1 cup powdered sugar with 2 to 3 tablespoons fresh orange juice until smooth and drizzling consistency. Pour over the cooled cake and let set before slicing.

Tips and Tricks to Make the Perfect Orange Loaf Cake

These simple tips will help you achieve a bakery worthy loaf every time.

Measure Ingredients Accurately

Baking is a science. Use the spoon, and sweep method for flour, or better yet, weigh it. Accurate measurements prevent a dry or overly dense cake.

Do Not Over Mix the Batter

Mix just until the flour disappears. Over mixing develops gluten, which makes the cake tough and dense. Gentle folding is your friend. Some small lumps are perfectly fine.

Check Doneness Early

Ovens vary. Start testing with a toothpick at the 50 minute mark. If it comes out clean or with only a few moist crumbs, the cake is done. Overbaking dries out the crumb.

Cool in the Pan for 20 Minutes

Letting the cake rest in the pan for 20 minutes allows it to set and retain moisture. Then transfer to a wire rack to cool completely before glazing or storing.

Storage Instructions

Storing your orange loaf cake properly will keep it moist and flavorful for days. Here are the best methods:

Method	Duration	Tips
Room temperature	Up to 2 days	Wrap tightly or keep in an airtight container in a cool, dry place.
Refrigerator	Up to 5 days	Bring to room temperature before serving for a soft texture.
Freezer	Up to 3 months	Cool completely, wrap in plastic wrap and a freezer safe bag. Do not freeze with glaze; add after thawing.

Frequently Asked Questions

What kind of oranges are best for orange loaf cake? Navel oranges are widely available and offer a good balance of sweetness and acidity. Valencia oranges work well, especially in season. Blood oranges or mandarins add a unique twist.

Can I use bottled orange juice for orange loaf cake? Fresh juice gives a brighter flavor, but bottled juice works in a pinch. Avoid juice with added sugar or preservatives, as it can alter the taste and texture. For the best results, use freshly squeezed juice along with fresh zest.

Why is my orange loaf cake dry? Dryness often comes from overbaking or using too much flour. Measure flour by spooning and leveling, and check for doneness early. Adding yogurt or olive oil helps keep the cake moist. If the cake is already baked, brush it with a simple orange syrup to add moisture.

Can I make orange loaf cake gluten free? Yes, substitute the all purpose flour with a gluten free all purpose flour blend that contains xanthan gum. The texture may be slightly different, but it will still be delicious. Check that your other ingredients are also gluten free.

For another moist and tender loaf, try my Classic Butter Cake Recipe. It’s equally simple and satisfying.

FAQs

Why is my orange loaf cake dry?

Dryness often comes from overbaking or using too much flour. Measure flour by spooning it into the cup and leveling it. Check for doneness a few minutes early with a toothpick. Using yogurt or olive oil in the batter also helps keep the cake moist.

Can I use bottled orange juice for orange loaf cake?

Fresh orange juice gives a brighter flavor, but bottled juice works in a pinch. Avoid juice with added sugar or preservatives as it can alter the taste and texture. For best results, use freshly squeezed juice and zest.

What kind of oranges are best for orange loaf cake?

Navel oranges are widely available and have a good balance of sweetness and acidity. Valencia oranges work well too, especially when they are in season. For extra fragrance, use a mix of zest from a navel orange and a touch of blood orange.

How do I make orange loaf cake more moist?

Add yogurt or sour cream to the batter. Replace some of the butter with olive oil for a tender crumb. Do not overmix the batter and be careful not to overbake. Using a simple syrup soak after baking also adds moisture.

Can I substitute yogurt in orange loaf cake?

Yes, you can use equal amounts of sour cream, buttermilk, or a dairy free yogurt like coconut or almond. For a vegan option, try mashed banana or unsweetened applesauce. Each substitute will slightly change the flavor and texture.

How should I store orange loaf cake?

Wrap the cooled cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Bring to room temperature before serving for best flavor and texture.

Moist Orange Loaf Cake with Fresh Citrus Glaze

Why You’ll Love this Orange Loaf Cake Recipe