A light and yummy orange infused pound cake, baked up in a loaf pan. Perfect for slicing up and having with a cup of coffee or tea for breakfast or a snack! Top with icing, powdered sugar or nothing at all!
I have this AMAZING orange tree in my front yard. For some reason it produces the juiciest, most flavorful oranges. I don’t do anything for the poor tree. It really only gets water because it is in the grass in the front yard with the sprinklers. When I bought my house I had 2 humongous palm trees and several trees on my side yard. The orange tree was the only tree that made the cut (or didn’t get cut?) when I re-landscaped the front yard. And boy am I glad to have it now! Because now I get to use the oranges to make y’all some yummy recipes!
So I did a little orange pickin’….
You only need about 2 large oranges to make this recipe. The rest of the oranges I picked, I gave away to friends 🙂 Sharing is caring!
This loaf cake is a breeze to mix up. The only real technical part of this recipe is beating the egg whites until they form stiff peaks.
You have reached stiff peaks once the egg whites hold their shape. See the peak there? And when I held my mixing bowl upside down nothing came out on my head. Beating the egg whites to stiff peaks will make this a lighter textured pound cake.
Ready for the oven!
Orange Loaf CakePrint Recipe
- 1-3/4 cups cake flour
- 1 cup white granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- pinch of salt
- 1/2 cup canola oil
- 1/2 cup freshly squeezed orange juice (approximately 2 large oranges)
- 1 teaspoon vanilla extract
- 1 (heaping) tablespoon freshly zested orange zest (just the orange outer skin--not any of the white bitter part)
- 4 egg whites, room temperature
Preheat oven to 350-degrees. Line a 9x5-inch loaf pan with parchment paper, spray the sides and bottom of the parchment paper lined pan with baking spray and dust with powdered sugar or flour. Set aside.
In a large mixing bowl add the cake flour, sugar, baking powder, salt and nutmeg and whisk until combined. Add the oil, orange juice, vanilla extract and orange zest to the dry ingredients and whisk until ingredients are incorporated. Set aside.
Using an electric mixer, with the whisk attachment, beat the egg whites until stiff peaks form. Gently fold the egg whites into the prepared batter, folding only until combined. You don't want to lose that fluffiness from beating the egg whites!
Pour batter into prepared loaf pan and bake in 350-degree oven for 40-55 minutes. Start checking your cake after 40-minutes. Cake is done when a toothpick inserted in the middle comes out without raw batter on it.
Let cake cool on the counter on a wire rack. Once cooled completely, you can ice or sugar the top of the cake, or leave plain.
Store in an airtight container at room temperature.
Fresh from the oven…just chilling now!
I frosted my cake with leftover cream cheese frosting from my Carrot Cake birthday cake I had just made my mom. You could dust with powdered sugar or make a quick icing of 2 cups powdered sugar, 1 tablespoon melted butter, 2 teaspoons vanilla extract and add hot water by the tablespoon until desired consistency is reached. Oops…too runny? Just add more sugar!
Moist, light and fluffy…and this cake made my house smell AMAZING while it was baking!
Perfect, light orange cake with an afternoon cup of tea! Love my teacup set and dessert plate from Wilmax!
Orange you glad I made this recipe for you?! 😉
Check out the following link parties where I have shared this recipe!! Sugar and Spice, Weekend Potluck, Pretty Pintastic Party, Friday Frenzy, What’s Cookin’ Wednesday. Tons of great recipes, crafts and ideas from a ton of other bloggers!