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
Scale
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.
