Description
A bright, fragrant orange loaf cake with a dense yet tender crumb, infused with orange zest, juice, and liqueur, then soaked and finished with a glossy citrus glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 tablespoons orange zest
- 3 large eggs, room temperature
- 1 large egg yolk
- ½ cup buttermilk
- 3 tablespoons orange juice
- 1 tablespoon orange liqueur
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 1 cup orange juice, for soaking
- 1 cup powdered sugar
- 3 tablespoons freshly squeezed orange juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan.
- Sift together the flour, baking powder, and sea salt in a medium bowl and set aside.
- Cream the butter, granulated sugar, and orange zest until light and fluffy, about 4–5 minutes.
- Add the eggs one at a time, mixing well after each addition, then mix in the egg yolk.
- Add the buttermilk, orange juice, orange liqueur, and vanilla, mixing until incorporated.
- Gradually add the dry ingredients and mix just until smooth, avoiding overmixing.
- Pour the batter into the prepared pan, smooth the top, and tap gently to release air bubbles.
- Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean.
- While the cake is warm, poke holes over the top and slowly drizzle the orange juice over the cake.
- Remove from the pan and cool completely on a wire rack.
- Whisk the powdered sugar with orange juice until smooth.
- Drizzle the glaze over the cooled cake and let set before slicing.
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg