The Best Orange Loaf Cake: Moist, Easy, and Perfect Every Time

In our house, this orange loaf cake—or some version of it—is always on the counter.

I got this recipe from my mom, and I absolutely love baking it. The smell fills the house, and it’s always a hit! It’s a recipe that never lets me down. The cake is always moist, fragrant, and light, with a citrusy kick that keeps everyone coming back for more.

Made in just one bowl, this orange loaf cake is super easy to whip up. The secret ingredient, vanilla pudding powder, makes it soft and tender, while fresh orange juice and zest give it that perfect citrus flavor. Almond flour adds richness, making it wonderfully moist.

And the best part? It’s so simple that by the time you finish reading this, your cake could already be in the oven!

INGREDIENTS

1. Orange Juice: Freshly squeezed is best for the best flavor. If fresh oranges aren’t available, go for a high-quality store-bought orange juice.
2. Orange Zest: Brings a bright, aromatic touch. If you’re out of fresh oranges, lemon zest works as a substitute.
3. Oil: Choose a neutral-flavored oil like sunflower for a balanced taste.
4. Almond Flour: Adds incredible flavor and texture, making the cake rich and perfectly moist. For a lighter, coconut-flavored twist, substitute almond flour with desiccated coconut.
5. Instant Vanilla Pudding Powder: The secret ingredient that sets this orange loaf cake apart, creating an irresistibly soft and moist texture.
6. Concentrated Orange Blossom Water: Adds a luxurious aroma to your cake. Use sparingly—just 2 drops in the batter or in the glaze to enhance the flavor without overpowering it.

Orange Loaf Cake | Tips:

1. Pan Choice: I use a larger loaf pan (13.5 x 28.5 cm / 5.3 x 11.2 inches) for this recipe. If you opt for a rectangular pan (24 x 34 cm / 9.4 x 13.4 inches), expect a shorter cake and reduce the bake time to about 25 minutes. Two thinner loaf pans also work well.
2. Prevent Over-Browning: After 35-40 minutes in the larger loaf pan, check the top. If it’s browning too much, place parchment paper on top and continue baking.
3. Doneness Check: Insert a skewer into the center to check if your cake is done. A few moist crumbs are perfect; wet batter means it needs more time, and a clean skewer might indicate over-baking. Always check in the center and avoid poking the cake too much.
4. Mixing Tips: Mix wet ingredients first, then add the dry. After adding the baking powder, stir just until combined to maintain the cake’s soft texture.
5. Flavor Options: Stir in dark chocolate chips for a delightful chocolate-orange twist.
6. Topping Options: Once cooled, top with a glaze and orange zest or a dusting of powdered sugar for a simple finish.
7. Storage: On the counter: 3–4 days, stored in an airtight container to keep it moist. In the fridge: Up to 7 days, also in an airtight container.
   

Now it’s your turn to bake this orange loaf cake—simple, foolproof, and so good, you’ll want to make it again and again!