Orange Loaf Cake with Citrus Drizzle & Sweet Glaze (Fresh, Moist & Irresistible)

This Orange Loaf Cake is soft, moist, and bursting with fresh citrus flavor. Made with olive oil, real orange zest, and buttermilk, it bakes into a tender loaf that’s refreshing yet comforting — the kind of cake you make once and immediately save.

Finished with a quick orange drizzle and a silky glaze, it’s perfect for brunch, afternoon coffee, or a light dessert. And before we dive in, don’t forget to subscribe by email so you never miss one of these classic, bakery-style recipes

Overview of Recipe Content

What This Recipe Is

A classic orange-flavored loaf cake made with olive oil and buttermilk, topped with a citrus drizzle and sweet glaze.

Why You’ll Love It

• Bright, fresh orange flavor
• Moist crumb that stays tender
• Easy, no-fuss loaf cake
• Perfect for slicing and sharing
• Ideal year-round

What It Tastes Like

Light, fragrant orange cake with a gentle sweetness and a zesty finish from the glaze.

Full & Complete Ingredient List

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Orange Loaf Cake

• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 large eggs, room temperature
• Zest from 1 large orange
  (about 2 tablespoons)
• 1 cup white granulated sugar
• ¾ cup olive oil
• 2 tablespoons fresh orange juice
• 1½ teaspoons orange extract
• 1 cup buttermilk

Orange Drizzle (Soaks into the Cake)

• 2 tablespoons fresh orange juice
• 2 tablespoons white granulated sugar

Sweet Orange Glaze

• ½ cup powdered sugar
• 1–2 tablespoons milk
  (or more, as needed for consistency)

How to Make Orange Loaf Cake

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Step 1: Prep

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.

Step 2: Mix Dry Ingredients

In a bowl, whisk flour, salt, baking powder, and baking soda. Set aside.

Step 3: Mix Wet Ingredients

In a large bowl, whisk eggs, sugar, and orange zest until pale and fragrant.

Slowly whisk in olive oil, orange juice, orange extract, and buttermilk.

Step 4: Combine

Add dry ingredients to wet ingredients and mix until just combined — don’t overmix.

Step 5: Bake

Pour batter into prepared pan. Bake 45–55 minutes, until a toothpick comes out clean.

Step 6: Add the Drizzle

While cake is warm, stir orange juice and sugar. Spoon evenly over loaf and let soak in.

Step 7: Glaze

Once cake is fully cooled, whisk powdered sugar and milk. Drizzle over the top.

What to Serve with Orange Loaf Cake

• Coffee or cappuccino
• Earl Grey or green tea
• Fresh berries
• Light whipped cream

Tips for Making It Perfect

• Use fresh orange zest for maximum flavor
• Don’t overbake — check at 45 minutes
• Let glaze set before slicing
• Even better the next day

Storage Instructions

• Room temperature: 2 days, covered
• Refrigerator: Up to 5 days
• Freezer: Unglazed loaf up to 2 months

General Information

Olive oil cakes are popular in Mediterranean and American baking for their moist texture and clean flavor. Paired with citrus, they stay tender longer than butter-based cakes.

Frequently Asked Questions

Can I use vegetable oil instead of olive oil?

Yes, but olive oil adds depth and moisture.

Can I skip the glaze?

You can, but it adds a lovely sweetness.

Is this cake very sweet?

Balanced — bright, not heavy.

Can I make muffins instead?

Yes — bake 18–22 minutes.

Conclusion

This Orange Loaf Cake is fresh, simple, and absolutely timeless. One slice with coffee turns into two before you know it — and that’s exactly how a good loaf cake should be.

You may also love:

• https://poulef.com/citrus-desserts/
• https://poulef.com/loaf-cake-recipes/
• https://poulef.com/easy-cake-recipes/
• https://poulef.com/classic-baking-recipes/
• https://poulef.com/brunch-desserts/

Interactive Elements

Baked this loaf?
Leave a comment, rate the recipe, and share your slices on Pinterest:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Per Slice – Approximate)

Nutrient	Amount
Calories	290
Fat	16g
Carbohydrates	34g
Sugar	20g
Protein	4g

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