This quick orange loaf cake is a new favorite bake. I’ve baked 4 loaves this week and I still feel like baking more before orange season is over!
Why it’s Super Moist?
The orange juice and oil makes it perfectly moist which almost melts in your mouth. It goes so well with both tea and coffee. If you are having guests over, it can be whipped up quite quickly and be ready just in time!
My kids have been completely hooked with this fragrant cake. It’s such a quick recipe that I even baked two loaves with kids to have a bake-play! Btw you know my bake team has 3 boys under 6! They are always involved either baking or breaking….!
I created this recipe with Self-Rising Flour because I wanted to use my old pack. You can use All-Purpose Flour if you don’t have Self Rising Flour. If you want to bake these orange loaves with All-Purpose Flour – Add 2 ½ teaspoon (10g) baking powder and 1/4 tsp of salt in 350 g (2 ½ cups) of flour.
This recipe yields two 7 x 3 loaves OR one 9 x 13 pan cake OR one 9 x 4 loaf and one 5 x 4 loaf. I hope it gives you various pan options.
You can top this cake with powdered sugar or fresh oranges or you can just leave it as is! I topped with fresh orange slices and pink rose petals. Sounds fancy? Yeah! 😉
- 350g (2 ½ cups) self-rising flour
- 300g (1 ½ cups) sugar
- 4 eggs
- 240 g (1 cup) canola oil
- 120 g (1/2 cup) orange juice
- Zest of 2 large oranges
- 2 tsp vanilla extract
- Preheat your oven at 325F/ 160C. Spray your pans with non-stick cooking spray and set aside.
- Take a large bowl. Add eggs and beat for 1 minute with electric mixer.
- Add sugar and beat with eggs for 2 to 3 minutes until the mixture is pale and fluffy.
- Add oil, orange juice and vanilla extract. Beat for 1 minute or until everything is well incorporated.
- In another bowl, measure and sift flour and add orange zest. Mix them together with a wire whisk.
- Add the flour in wet mixture in two batches and beat for 10 seconds between each addition. Make sure you don’t over beat at this point. Mix until all the flour is incorporated.
- If you are baking loaves, divide the batter between the two loaf pans. If you are baking in a 9 x 13 pan, pour the batter in pan and bake for 50 to 60 minutes or until the top is golden and springs back when touched with finger. The cake tester should come out clean. All ovens are different, start checking after 45 minutes.
- Once done, let your loaves cool down completely before taking out of the pans.
Always measure your ingredients with kitchen scale to get the exact results.