I love a good loaf cake and my amazing orange loaf cake is no exception! What a welcome burst of orange flavoured sunshine this was in the middle of a seriously cold winter here. Sometimes you just have to bake up something that cheers you up with the mere taste of it – and that’s what this orange bread did. I love a good loaf cake and my amazing orange loaf cake is no exception! The orange icing glaze on top makes this perfectly sweet and tangy!

This orange loaf cake is perfect in the middle of winter.

Oranges are cheap, cheerful and plentiful this time of year, which is exactly why we should be cooking and baking with them. I avoided oranges for a few years like most children of the 80’s did, as when we grew up we had limited choices for our lunches during the winter. Apples and oranges. That was it when I was growing up as a kid however now we have access to so many fruits during the winter thanks to shipping expansions and new ways of growing and storing fruit. You also might have eaten this orange loaf cake when you were a kid since lemons were probably pretty expensive for our moms to buy in the middle of winter. Here’s a good post about fruit in the winter and has some great tips about oranges as well for those that want to learn more.

orange loaf cake with orange icing glaze

How can I pick the best oranges to use in this recipe?

Oh winter oranges, just because we have you in the stores doesn’t mean that you are always good quality! Navel oranges can be hard, juice-less and downright nasty in the middle of winter. I have good luck usually with Sunkist when I can find them, it seems that there is a better quality to them when they have that label. Cara Cara oranges are also a good bet for juice and flavour, they are slightly pink inside as well. When it comes down to picking a good orange to use, try to detect which ones are really thick skinned and avoid them at all costs- those are always terrible inside. If you can, try to find Florida grown oranges, those are usually the best but when everything is off season you’re going to have to look extra hard for good oranges.

I love a good loaf cake and my amazing orange loaf cake is no exception!

Orange Loaf Cake Tips & Tricks

  • Find oranges with the brightest, best color on the outside. Smell the oranges when you are picking them. Sometimes you can get a really good sense of the orange inside when it smells very fragrant. That also means that the oils in the peel are strong, which means you will get a strong flavour when you zest it.
  • Pick the freshest, best oranges that you can find for this cake.
  • Look for oranges that have healthy peel on the outside, remember that you are going to zest the peel so look for skin that is unblemished.
  • This loaf cake will stay in a container for 3 days at room temperature, refrigerating it will make it hard. I am sure your family will eat it up within those 3 days.
  • Make sure to use my Orange Icing Glaze on this orange loaf cake, it is the best! If you want to mix and match maybe try out my Lemon Icing Glaze for a crazy good citrus loaf cake!

Happy baking everyone! If you are looking for another great recipe, try my Mom’s Best Banana Bread. It’s my favourite!



 Pin this to your desserts or baking boards!

I love a good loaf cake and my amazing orange loaf cake is no exception! The orange icing glaze on top makes this perfectly sweet and tangy! #recipes #dessert #orange #icing

4 from 3 votes
Amazing Orange Loaf Cake
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins

 I love a good loaf cake and my amazing orange loaf cake is no exception! The orange icing glaze on top makes this perfectly sweet and tangy!

Course: Dessert
Cuisine: American
Keyword: Orange Loaf Cake
Servings: 10
Calories: 272 kcal
Author: Karlynn Johnston
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 tbsp orange zest
  • 1/2 cup orange juice
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  1. Preheat your oven to 350 °F. Grease a standard loaf pan ( 9x5x3 inches approximately) and set aside.

  2. In a large mixing bowl, beat together the butter and sugar until creamy and smooth. Beat in the eggs, one at at a time until fully combined. Mix in the orange zest and juice until combined.

  3. In a separate bowl, whisk together the flour, baking powder and salt. Add into the butter mixture and stir until mixed in well. 

  4. Spoon into the prepared loaf pan, smoothing out the top. BBake for 55-60 minutes or until a cake tester or toothpick inserted into the middle comes out clean. Remove from the oven and let cool until you can touch the pan safely. Turn out onto a rack to cool completely.

  5. Glaze with my Orange Icing Glaze when fully cooled.

Recipe Notes

Try to find the best, most flavourful oranges for this recipe but if all else fails, use the orange zest from a fresh orange and use orange juice from a carton for a great orange taste.

Nutrition Facts
Amazing Orange Loaf Cake
Amount Per Serving
Calories 272 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 61mg 20%
Sodium 213mg 9%
Potassium 170mg 5%
Total Carbohydrates 41g 14%
Sugars 21g
Protein 4g 8%
Vitamin A 7.4%
Vitamin C 10.5%
Calcium 6%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!


  1. Hi
    Love the taste and very simple to make . I just find it very dry, any help on how to make it a bit more moist?

  2. This is the loaf that my husband dubbed the best orange cake he’s ever tasted. It’s my second time making it, upon his request and I can’t praise it enough. I reduced the sugar to 3/4cups, and gave half whole wheat flour and used trans fat free margarine because I needed it dairy free. Didn’t do the icing and and didn’t miss it. Thanks for the great recipe!

  3. Try using self rising flour instead of all purpose flr, baking powder and salt. Salt can cause rasping agents to not react.

  4. I just made this today. Followed directions exactly. Only took 50 minutes in my oven. It looked nice when I took it out, however after it cooled, it fell. It’s about 2 inches high now. I haven’t tasted it yet. My fear is that it’s going to be dense. I’ve baked a lot, not sure what went wrong.

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