orange loaf cake

Sweet, bright and delightfully citrusy, this iced clementine pound cake recipe is the perfect way to use up that bag of mini oranges to bake up a simple and delicious treat.

Iced Clementine Pound Cake

all-purpose flour

baking powder

salt

(11 tablespoons) unsalted butter, softened

sugar

eggs, room temperature

clementine zest (from about 3 clementines)

clementine juice (from about 4 clementines)

clementine juice (from about 1 clementine)

Heat oven to 375°F. Spray bottom and sides of a 9×5-inch loaf pan* with cooking spray, then line loaf pan with a parchment paper sling.**

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

In a separate large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat butter and sugar on medium-high speed about 2 to 3 minutes, scraping sides and bottom of bowl occasionally, until mixture is smooth, light and fluffy. Beat in eggs one at a time, scraping sides and bottom of bowl after each addition, then slowly stir in clementine zest and 1/3 cup clementine juice until just combined.

Gradually stir flour mixture into butter mixture; stir until everything is just combined. Pour batter into prepared loaf pan; spread with spatula to fill pan evenly with batter. 

Bake loaf 45 to 55 minutes or until loaf is golden brown and a toothpick inserted in the center of the loaf comes out clean. Cool 10 minutes in pan, then use parchment paper sling to lift loaf out of pan and transfer to a cooling rack. Cool completely on cooling rack, about 1 hour.

Once loaf is fully cooled, make the icing: In a medium bowl, whisk powdered sugar with 2 tablespoons clementine juice until mixture is thick and smooth. The mixture should be thick but still drizzle off a spoon; if necessary, add more clementine juice or powdered sugar until you reach the correct consistency.

Spoon and gently spread icing over top of cooled loaf; let stand until icing is fully set, about 10 to 15 minutes, before slicing.

Store iced loaf covered with plastic wrap at room temperature for up to 3 days.

This Orange Loaf Cake is exceptionally moist, bursting with fresh orange flavor, and topped with a luscious orange glaze icing. It’s made with oil and yogurt instead of butter for a perfectly tender cake every time. Plus it’s super easy to make - no mixer required! 

Moist Orange Cake Recipe

plain whole-milk yogurt (room temperature)

eggs (room temperature)

vegetable oil

orange

vanilla

tsp baking powder

½ tsp kosher salt

orange juice (freshly squeezed)

butter

heavy cream

tbsp orange juice (freshly squeezed)

Preheat oven to 350°F. Grease a standard loaf pan (approx 9x 5 x 3-inch) with non-stick baking spray.

In a large bowl, whisk together the yogurt, sugar, eggs, oil, orange zest, and vanilla.

In a medium bowl, whisk together the flour, baking powder, and salt. Slowly mix the dry ingredients into the wet ingredients until just combined. Scrape the sides of the bowl as needed, being careful not to overmix.

Pour batter into prepared loaf pan. Bake for 50 minutes or until a toothpick inserted in the center of the cake comes out clean.

Cake

While the cake is baking, microwave the sugar and orange juice in a microwave-safe bowl for 1-2 minutes, stirring every 30 seconds. The syrup is finished when the sugar is dissolved and the mixture is translucent.

Once the cake is removed from the oven, allow it to cool for 10 minutes. Use a fork or wooden skewer to poke holes ¾ of the way down the cake. Leaving the cake in the loaf pan, pour on the orange syrup and allow it to soak. Cool completely in the pan.

Orange Syrup

While the cake is cooling, combine the glaze ingredients and mix until smooth. Once the cake is cooled completely, remove it from the pan and place on a cooling rack over a sheet pan. Pour the glaze on top, allowing it to drip down the sides (the sheet pan will catch the drips).

Orange Glaze

This cake is a fan favorite by my family. My neighbors absolutely adore it as well. 
So happy I found it. When I first made it I had everything besides yogurt. I did have buttermilk though and it came out perfect! Thank you so much 💕

this makes two loafs if you use the store bought tins (8.5x4.5x2.5). The first time l felt the frosting made it too sweet, so I used a simple glaze of orange juice and powdered sugar instead the next time I baked it. The simple glaze pops the flavors instead of competing with the frosting.

Makes a great layer cake, too! Sturdy, yet moist. Poured into 2 8” cake pans and frosted with orange cream cheese frosting. Amazing!

This loaf is absolutely delicious.I didn’t have yogurt so used sour cream and it was perfect.
I lined the bottom of the loaf pan with a strip of parchment paper with the ends longer and it was so easy to remove from the pan once it was cooled.
It is so moist and has such a rich orange flavour.
Definitely a keeper.

Really delicious, texture came out perfectly, but wayyy too much sugar.

I used the vanilla yogurt because that is what I had. It was delicious.  I also used plain yogurt,  also delicious.  
And, like I'm planning to do today, I've made it with lemon. So good. Seems you can't go wrong with this recipe 😋

This Date and Orange Loaf Cake is a delightful dessert that blends the natural sweetness of dates with the refreshing tang of fresh orange zest. The cake is perfectly moist, thanks to the dates, and is topped with a smooth, citrusy orange glaze that adds the perfect finishing touch. Ideal for any occasion, whether it's a cozy afternoon tea or a special gathering, this loaf cake brings warmth and sweetness to your table. With simple ingredients and easy steps, you can create this delicious Date and Orange Loaf Cake in no time. The combination of dates and oranges in this cake offers a unique flavor experience that will quickly become a favorite.

Date and Orange Loaf Cake with Orange Glaze

½ cups (225 grams) pitted dates, chopped

(250 milliliters) boiling water

baking soda

½ cup (115 grams) unsalted butter, softened

¾ cup (150 grams) brown sugar

eggs

vanilla extract

¾ cups (220 grams) all-purpose flour

cinnamon

½ cup (120 milliliters) fresh orange juice

(120 grams) powdered sugar

orange juice

orange zest

vanilla extract (optional)

Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

Prepare the dates: In a bowl, place chopped dates, pour boiling water over them, and stir in baking soda. Let them sit for about 10 minutes.

Cream the butter and sugar: In a large bowl, beat together softened butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in vanilla extract and orange zest.

Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.

Add dry ingredients to wet mixture: Gradually add the dry ingredients to the wet mixture, alternating with fresh orange juice, until just combined.

Stir in dates: Mix in the softened dates and any remaining liquid from the soaking.

Bake the loaf: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes or until a toothpick inserted comes out clean.

Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the glaze: In a small bowl, whisk together powdered sugar, orange juice, and orange zest until smooth. Drizzle over the cooled loaf.

Serve: Allow the glaze to set for about 10 minutes before slicing and serving

Thank you, this was a beautiful recipe, I followed it to a T and it came out moist and tasty, I did add walnuts. Thanks again

Thank you! This was a big hit in my family, had to do it again… It’s moist and delicious!

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Iced Clementine Pound Cake

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Top 3 orange loaf cake recipes from across the web

The most viewed orange loaf cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Iced Clementine Pound Cake

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The most viewed orange loaf cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine