This easy Mary Berry Orange Loaf Cake is a deliciously moist and zesty treat that’s perfect for any occasion. With common ingredients like oranges and eggs, it’s a flexible recipe that anyone can make. The sweet glaze adds a delightful finish, making this loaf cake a must-try for citrus lovers!
Ingredients Needed
For the Cake:
- 2½ cups (300g) all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (200g) granulated sugar
- 2 tablespoons orange zest (about 3 oranges)
- 1 cup (240ml) vegetable oil
- ¾ cup (180ml) fresh orange juice (about 3 oranges)
- 3 large eggs
- 1 tablespoon vanilla extract
For the Glaze:
- 1 cup (120g) powdered sugar
- Zest of ½ orange
- 2 tablespoons orange juice (about ½ orange)
How To Make Orange Loaf Cake
- Preheat the Oven: Preheat the oven to 350°F (175°C). Butter an 8×4-inch (20x10cm) loaf pan or spray it with a baking spray containing flour.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
- Prepare Wet Ingredients: In another large bowl, combine the sugar and orange zest. Rub the zest into the sugar with your fingers until it becomes light orange. Add the oil, eggs, orange juice, and vanilla, whisking until combined.
- Combine Mixtures: Pour the wet mixture into the flour mixture and whisk just until all the flour is incorporated.
- Bake: Pour the batter into the prepared cake pan. Bake for 1 hour and 10 minutes, or until a wooden toothpick inserted into the center comes out with a few moist crumbs. Cover loosely with foil after about an hour if the top is browning too much.
- Cool: Let the cake cool in the pan for 15 minutes. Remove it from the pan and cool completely on a wire rack.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, zest, and juice until smooth.
- Glaze the Cake: Drizzle the glaze over the cooled cake and let it stand for 30 minutes to set.
Recipe Tips
- Room Temperature Ingredients: Ensure your eggs and orange juice are at room temperature. This helps the batter mix evenly and rise better.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can make the cake dense instead of light and fluffy.
- Check Doneness: Use a toothpick to test for doneness; it should come out with a few moist crumbs, not wet batter. If it comes out clean, the cake may be overbaked.
- Cool Completely: Allow the cake to cool completely before adding the glaze. This prevents the glaze from melting and ensures it sets nicely on top.
How To Store Leftovers?
- Refrigerate: First, let the leftover orange loaf cake cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh in the fridge for up to 5 days.
- Freeze: If you want to freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To serve, thaw it in the refrigerator overnight before slicing.
Nutrition Facts
Serving Size: 1 slice (approximately 1/8 of the total cake)
- Calories: 326
- Total Fat: 13g
- Saturated Fat: 1.5g
- Cholesterol: 33mg
- Sodium: 108mg
- Potassium: 167mg
- Total Carbohydrate: 48g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 5g
Try More Mary Berry Recipes:
- Mary Berry Green Salad
- Mary Berry Cumberland Sauce
- Mary Berry Chiffon Cake Recipe
- Mary Berry Bread Sauce
Mary Berry Orange Loaf Cake
Description
This easy Mary Berry Orange Loaf Cake is a deliciously moist and zesty treat that’s perfect for any occasion. With common ingredients like oranges and eggs, it’s a flexible recipe that anyone can make. The sweet glaze adds a delightful finish, making this loaf cake a must-try for citrus lovers!
Ingredients
For the Cake:
For the Glaze:
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Butter an 8×4-inch (20x10cm) loaf pan or spray it with a baking spray containing flour.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
- Prepare Wet Ingredients: In another large bowl, combine the sugar and orange zest. Rub the zest into the sugar with your fingers until it becomes light orange. Add the oil, eggs, orange juice, and vanilla, whisking until combined.
- Combine Mixtures: Pour the wet mixture into the flour mixture and whisk just until all the flour is incorporated.
- Bake: Pour the batter into the prepared cake pan. Bake for 1 hour and 10 minutes, or until a wooden toothpick inserted into the center comes out with a few moist crumbs. Cover loosely with foil after about an hour if the top is browning too much.
- Cool: Let the cake cool in the pan for 15 minutes. Remove it from the pan and cool completely on a wire rack.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, zest, and juice until smooth.
- Glaze the Cake: Drizzle the glaze over the cooled cake and let it stand for 30 minutes to set.
Notes
- Room Temperature Ingredients: Ensure your eggs and orange juice are at room temperature. This helps the batter mix evenly and rise better.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can make the cake dense instead of light and fluffy.
- Check Doneness: Use a toothpick to test for doneness; it should come out with a few moist crumbs, not wet batter. If it comes out clean, the cake may be overbaked.
- Cool Completely: Allow the cake to cool completely before adding the glaze. This prevents the glaze from melting and ensures it sets nicely on top.
Mary Berry Orange Loaf Cake