Orange Loaf Cake

This orange loaf cake with luscious orange icing is not only delicious but also easy to make. The fresh orange zest and juice infuse the cake with vibrant citrus notes, while the creamy icing adds a sweet and tangy finish. Grease a 9×5 inch loaf pan with butter or non-stick spray and line it with parchment paper. In a medium bowl, sift together the flour, baking powder, and salt.

Set aside. In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition then stir in the vanilla extract. Mix in the orange zest and freshly squeezed orange juice until well combined. Gradually add the dry ingredients to the wet mixture, alternating with the sour, use a spatula to scrape down the sides of the bowl to ensure everything is well mixed.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the centre comes out clean. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully lift the cake using the parchment overhang and transfer it to a wire rack to cool completely. Prepare the Icing by whisking together the powdered sugar and 2 tablespoons of orange juice in a small bowl until smooth.

For a thicker glaze, use less orange juice; for a thinner drizzle, add more juice. If desired, stir in the orange zest for an extra burst of flavour. Once the cake is completely cool, drizzle the orange icing over the top, allowing it to drip down the sides. Let the icing set for a few minutes before slicing the cake. Enjoy this moist orange loaf cake on its own or with a dollop of whipped cream. Pair it with a cup of tea or coffee for a delightful treat. Store the cake in an airtight container at room temperature for up to 3 days.