orange loaf cake cravings hit me on those in-between days. You know the ones. The sun is trying its best, the to-do list is long, and your energy needs a sweet little boost. That is when I reach for my favorite baking ritual. A simple loaf pan, a pile of bright oranges, and the smell that makes your kitchen feel like a sunny cafe. This is my go-to bake when I want easy comfort that tastes like pure joy. 
Why You’ll Love This Orange Loaf Cake Recipe
This loaf checks all the boxes for a treat that feels special but is simple enough for a weekday. The batter comes together fast, the glaze is only two ingredients, and the flavor is that perfect mix of zesty and sweet. The texture is the real hook. Moist, tender, and soft without being dense, and it slices like a dream even after a day or two.
When friends ask what to bring to brunch, I always pitch this. It is low-stress, and it makes your kitchen smell like sunshine. I am also a fan of bakes that can flex with your day. This loaf is fantastic with coffee, doubles as dessert, and even works as a little snack with tea. If you love bright citrus desserts like this citrus dreamsicle layer cake, you will fall hard for this one, too.
Here is the best part. This is my personal comfort bake, the one I can make while chatting on the phone or cleaning up the counter. And it still turns out amazing. When I say this is a Deliciously Moist Orange Loaf Cake to Brighten Your Day, I mean it literally. It has cheered up plenty of tired afternoons at my house.
Made this for my book club and everyone asked for the recipe. We ended up slicing seconds while it was still slightly warm. Top-tier cozy bake.
I will share all my tweaks below so your loaf comes out just as good. 
Ingredient Notes
Use what you have, but here is what makes the loaf truly shine. I am adding notes so you can get the best flavor and texture right from the first try.
- Fresh oranges: You need zest and juice. Navel or Valencia are great. Zest gives more punch than juice, so do not skip it.
- Butter: Unsalted and softened. Butter adds flavor and a tender crumb. You can use oil for a slightly lighter texture, but butter wins on taste.
- Sugar: Regular granulated works. About 180 to 200 grams, depending on how sweet you like it.
- Eggs: Room temperature helps them mix better, giving a smoother batter and nicer rise.
- All-purpose flour: Keep it simple. Measure correctly by fluffing and leveling or use 250 grams.
- Baking powder and a pinch of baking soda: You get lift plus a balanced crumb once the acid from the orange juice hits.
- Salt: A tiny bit wakes up the citrus flavor.
- Sour cream or Greek yogurt: This is the secret to a soft, moist loaf. About 120 grams does the trick.
- Vanilla extract: Rounds out the citrus so it tastes cozy, not sharp.
- Powdered sugar and orange juice: For that glossy glaze that tastes like sweet sunshine.
What kind of oranges work best
Use what you like to eat. I usually grab navel oranges because they are easy to zest and not bitter. If you have blood oranges, the color is stunning and the flavor leans berry-citrus. Whatever you pick, zest first, then juice. Zest holds the essential oils that make the loaf sing.
By the way, if you are baking for a party and want to offer a couple of options, these fluffy vanilla cupcakes with buttercream pair perfectly with citrusy slices.
Step-by-Step Instructions
I am breaking it down so you can cook with confidence. Nothing fancy. Just straightforward steps that bring out the best orange flavor and a buttery, tender crumb.
Make the batter
1. Heat your oven to 350°F or 175°C. Grease and line a 9×5 inch loaf pan with a parchment sling for easy removal.
2. Zest two medium oranges right into your sugar. Use your fingers to rub the zest into the sugar until it smells strong and looks slightly orange. This locks in maximum flavor.
3. Cream 1/2 cup plus 2 tablespoons (140 g) softened butter with the orange sugar until fluffy and pale, about 2 to 3 minutes. Add 3 room temp eggs, one at a time, mixing just until combined. Scrape the bowl so everything blends evenly.
4. Whisk dry ingredients in a separate bowl: 2 cups (250 g) all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon fine salt.
5. Stir together 1/2 cup (120 g) sour cream or Greek yogurt, 1/3 cup (80 ml) fresh orange juice, and 1 teaspoon vanilla.
6. Add the dry ingredients to the wet in three parts, alternating with the sour cream mixture, starting and ending with dry. Mix on low just until it looks smooth with no dry pockets. Do not overmix.
Bake and glaze
7. Pour the batter into your lined pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick comes out with a few moist crumbs. If the top browns too fast, tent with foil for the last 10 minutes.
8. While it bakes, whisk a quick glaze: 1 to 1 1/4 cups powdered sugar with 2 to 3 tablespoons orange juice until thick but pourable. A pinch of salt makes it pop.
9. Cool the loaf in the pan 10 to 15 minutes, then lift it out and set it on a rack. Poke a few tiny holes on top and spoon the glaze over the warm loaf so it seeps in a bit and sets glossy.
That is it. Slice when it is just warm or let it cool fully for cleaner cuts. Every time I make this, I think of it as my Deliciously Moist Orange Loaf Cake to Brighten Your Day because it never fails to lift the mood. If weekends at your place involve pancakes too, you will love adding these fluffy pancakes to the lineup for a cozy brunch spread.
Tips and Tricks to Make the Perfect Orange Loaf Cake
- Room temperature ingredients: Butter and eggs blend better at similar temps. It prevents dense spots.
- Rub zest into sugar: This is how you get that punchy citrus flavor throughout the loaf.
- Mix on low: Overmixing creates a tough crumb. Stir just until you do not see streaks of flour.
- Check your oven early: Start checking around 48 minutes. Loaf pans bake differently and you do not want a dry cake.
- Glaze thickness: Too thin will run off, too thick will sit like frosting. Aim for a slow ribbon that holds for a second before sinking back.
- Use a scale if you can: Accuracy helps with consistent results. 250 g flour, 180 to 200 g sugar, 140 g butter are my go-to.
- Add-ins if you like: Fold in a handful of mini chocolate chips or chopped nuts for variety. Candied orange peel is fun too.
Fixing common problems
Loaf sunk in the middle: It likely needed a few more minutes. Also check that your baking powder is fresh. Dry edges: Your oven may run hot, or the pan was too dark. Try lowering the rack one level or tenting earlier. Glaze too thin: Add a spoon of powdered sugar at a time until it looks silky and slow.
A quick note if you want another make-ahead dessert for gatherings. These cake mix cookies are a lifesaver when you are short on time but still want something sweet to share.
Another reason I come back to this recipe again and again is that it truly is a Deliciously Moist Orange Loaf Cake to Brighten Your Day. It feels special without any drama, and the leftovers are almost better the next day.
Storage Instructions
Let the loaf cool completely before storing. If it is still warm, condensation will make the top sticky. Keep it in an airtight container at room temperature for up to 3 days. The glaze helps seal in moisture so the texture stays soft.
For longer storage, wrap slices tightly and freeze up to 2 months. Thaw on the counter still wrapped so the moisture redistributes. You can refresh a slice in the microwave for 10 seconds if you want it warm. It is still a Deliciously Moist Orange Loaf Cake to Brighten Your Day even after a freeze-thaw cycle, which is another reason I love it for busy weeks.
Common Questions
Can I use bottled orange juice? Fresh is best because you need the zest for real orange flavor. Bottled juice alone can taste flat.
What size loaf pan should I use? A standard 9×5 inch pan works. If yours is 8.5×4.5, add a couple of minutes to the bake and keep an eye on the top.
Can I swap the sour cream for yogurt? Yes. Use thick Greek yogurt for the same moisture and tang.
How do I know when it is done? Look for a golden top, the edges pulling slightly from the pan, and a toothpick with a few moist crumbs in the center.
Can I double the recipe? You can bake two loaves at once. Rotate the pans halfway for even browning and add a few extra minutes if needed.
Let’s Bake Something Sunny
If you have been craving a pick-me-up bake that is straightforward and bright, this is the one. The zest-in-sugar trick, the cozy butter base, and that simple citrus glaze are the reasons this stays on repeat at my house. Whenever I make it, I think of it as my Deliciously Moist Orange Loaf Cake to Brighten Your Day because it really does what the name promises. For more citrus inspiration, check out Orange Cake Loaf – Pastry & Beyond and this inviting take on Orange Loaf Cake from a fellow home baker. I hope your kitchen smells amazing and your day gets a little brighter with every slice.