If you’re craving something that bursts with bright, sunny flavors and melts in your mouth, this Orange Citrus Loaf Cake Recipe is exactly what you need. It’s a beautifully moist, tender cake that perfectly balances zesty orange with a subtle creamy texture — a total crowd-pleaser that’s both refreshing and comforting.
Why You Should Make This Recipe
Bright and Refreshing Flavor: The combination of orange zest and freshly squeezed juice makes the cake wonderfully vibrant without being overpowering.
Super Moist Texture: Thanks to the sour cream and whipped egg whites, this loaf stays incredibly soft and tender for days.
Simple Ingredients: You’ll likely have everything in your pantry, making it easy to whip up anytime you want a citrusy treat.
Versatile Dessert: Whether for breakfast, tea time, or dessert, this Orange Citrus Loaf Cake Recipe fits perfectly into any occasion.
Ingredients & Substitutions
This recipe shines because its ingredients are straightforward, yet every single one plays an essential role. The butter adds richness, the eggs give structure, and the orange zest and juice provide that unmistakable citrus punch that brightens the entire loaf.
- Salted Butter: Adds flavor and moisture; soften it to blend smoothly with the eggs and sugar.
- Eggs separated: Whipping the whites separately and folding them in keeps the loaf airy and light.
- Granulated Sugar: Sweetens the cake and helps create a delicate crumb.
- Orange Zest and Juice: Use fresh for the best aroma and taste—store-bought juice just won’t compare here!
- All-Purpose Flour: The base for our loaf’s structure; you could experiment with a gluten-free blend, but results may vary.
- Baking Powder: Ensures that lovely rise and fluffy texture.
- Sour Cream: Adds tang and keeps the cake moist — you can substitute with Greek yogurt for a healthier twist.
- Powdered Sugar: For that pretty dusting on top and a little extra sweetness.
How to Make Orange Citrus Loaf Cake Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F and give your loaf pan some love — grease it well with butter and flour or use a non-stick baking spray. This preps the pan so your beautiful Orange Citrus Loaf cake slips out easily without any sticky situations.
Step 2: Whip Those Egg Whites
Separate the eggs and whisk the whites until they’re fluffy and soft peaks form. Setting them aside now readies you to fold in the egg whites later, which is key to getting that airy loft in your cake.
Step 3: Mix Butter, Yolks, Sugar, and Zest
In another bowl, beat the softened salted butter with egg yolks, sugar, and vibrant orange zest using a hand mixer until the mixture is smooth, pale, and well combined. This creates the luscious base flavor and texture for your loaf.
Step 4: Combine Dry Ingredients with Juices and Cream
Mix your flour, baking powder, and salt in a large bowl, then add the freshly squeezed orange juice and sour cream. Stir gently until everything incorporates into a creamy batter that’s ready for the buttery egg yolks.
Step 5: Blend and Fold Gently
Pour your butter-yolk mixture into the flour mixture and mix just until combined, taking care not to overmix as that can toughen the loaf. Finally, fold in those fluffy egg whites carefully so you keep all the lightness intact — this step is the secret to that perfect texture!
Step 6: Bake and Cool
Pour your batter into the prepared pan, filling about two-thirds full, then bake for 40 to 50 minutes until a toothpick pops out clean and your kitchen smells like sunshine. Let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
How to Serve Orange Citrus Loaf Cake Recipe
Garnishes
Keep it simple and elegant with a light dusting of powdered sugar and fresh orange slices arranged on top or alongside the slice. For an extra indulgence, a drizzle of orange glaze or a few mint leaves adds freshness and a pop of color.
Side Dishes
This loaf pairs marvelously with a cup of hot tea or coffee, making it a delightful brunch treat or afternoon pick-me-up. Try it with fresh berries or a tangy yogurt on the side to complement the citrus flavors perfectly.
Creative Ways to Present
For a special occasion, slice your Orange Citrus Loaf Cake Recipe into thick slabs, layer with whipped cream and candied orange peels, or even turn slices into fancy mini trifles. Serving it on a rustic wooden board with seasonal fruit also makes for an eye-catching display!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your loaf in an airtight container at room temperature to retain its moisture and softness — it will stay delicious for up to 3 days, perfect if you want to savor it slowly.
Freezing
If you want to keep your Orange Citrus Loaf Cake Recipe fresh longer, wrap it tightly in plastic wrap and then aluminum foil before popping it into the freezer. It can last up to 3 months this way, ready for whenever you need a citrusy snack.
Reheating
Thaw frozen slices at room temperature, then warm them in the microwave for 10-15 seconds to get that just-baked warmth and softness back — a quick moment of indulgence any time of day.
FAQs
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Can I use lemon instead of orange in this loaf cake?
Absolutely! You can swap the orange zest and juice for lemon zest and juice to create a bright lemon citrus loaf cake variation. Keep in mind lemon’s tartness is slightly stronger, so you may want to adjust the sugar to balance the flavors.
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Why do you separate the eggs in this recipe?
Separating the eggs and whipping the whites before folding them into the batter introduces air, making the loaf lighter and fluffier. This step helps achieve that delightful airy texture that’s especially noticeable in cakes like this one.
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Can I make this recipe dairy-free?
Yes! Substitute the butter with a dairy-free margarine or coconut oil and replace sour cream with a plant-based yogurt or sour cream alternative. The texture might differ slightly, but the cake will still be tasty and moist.
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How do I know when the cake is done?
Insert a toothpick into the center of the loaf after about 40 minutes of baking. If it comes out clean or with only a few crumbs clinging to it, your cake is perfectly baked and ready to come out of the oven.
Final Thoughts
Whether you’re an experienced baker or just starting out, this Orange Citrus Loaf Cake Recipe is an absolute joy to make and share. The bright orange flavors paired with that soft, tender crumb truly make it a star in any gathering. I hope you give it a try and fall in love with it just like I did — happy baking!
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Orange Citrus Loaf Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Total Time: 55-65 minutes
- Yield: 1 loaf cake (9×5-inch pan) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Orange Citrus Loaf Cake is a moist and flavorful treat bursting with fresh orange zest and juice. Perfectly soft with a tender crumb, it combines citrusy brightness with a subtle sweetness. Finished with a light dusting of powdered sugar, it makes a delightful dessert or snack for any occasion.
Ingredients
Wet Ingredients
- ½ cup salted butter, softened
- 4 large egg yolks
- ⅓ cup sour cream
- ½ cup freshly squeezed orange juice
- 4 large egg whites
Dry Ingredients
- 1 cup (200g) granulated sugar
- 1–2 Tablespoons orange zest (from 1 orange)
- 1 ½ cups (212g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
For Garnish
- Powdered sugar, for dusting
- Extra orange slices (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and dust with flour or spray it with baking spray, then set it aside to ensure the cake doesn’t stick.
- Beat Egg Whites: In a medium bowl, whisk the 4 egg whites until fluffy and soft peaks form. Set aside; this will help make the cake light and airy.
- Mix Egg Yolks and Butter: In another bowl, beat together the 4 egg yolks, softened butter, granulated sugar, and orange zest using a hand mixer until the mixture is smooth and well combined.
- Combine Dry Ingredients and Wet Mix: In a large bowl, combine the all-purpose flour, baking powder, and salt. Add in the sour cream and freshly squeezed orange juice and mix until everything is fully incorporated.
- Combine Mixtures: Gradually fold the egg yolk and butter mixture into the flour mixture, being careful not to overmix to maintain a tender crumb.
- Fold in Egg Whites: Gently fold the whipped egg whites into the batter just until incorporated, preserving the fluffiness to ensure a light texture.
- Fill and Bake: Pour the batter into the prepared loaf pan, filling it about two-thirds full. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Garnish: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer to a wire rack if desired. Before serving, dust the top with powdered sugar and optionally garnish with fresh orange slices for an inviting presentation.
Notes
- Store the cooled loaf in an airtight container at room temperature for up to 3 days to maintain freshness.
- For longer storage, wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
- To reheat, thaw the cake at room temperature, then warm slices in the microwave for 10-15 seconds to enjoy it like freshly baked.
- You can prepare this cake a day or two ahead of time; just keep it wrapped and dust with powdered sugar before serving to keep it looking fresh.
