prep time: 10 min | bake time: 50 min | total time: 1 hour
The secret to a perfect bakery-style orange loaf cake lies in a few key techniques:
first, infusing sugar with orange zest to release its aromatic oils, which enhances the citrus flavor. Using cornstarch in the batter ensures a lighter, more tender crumb, while melted butter adds richness and moisture, keeping the cake soft and fresh.
These simple steps work together to create a cake with a delicate texture and vibrant orange flavor, just like those irresistible loaves from your favorite bakery.
Let’s get started! Every great recipe begins with mise en place a French term that means “everything in its place.” Before you dive into baking your bakery-style eggless orange loaf cake, gather all your ingredients and measure them out. This not only ensures you won’t miss anything but also helps streamline the process, so you can focus on creating a perfect cake.
Make your baking experience even better with these essentials:
Now that you’re all set with the right tools, let’s get baking!
Preheat your oven to 350°F (175°C). Grease an 8-inch or 9-inch loaf pan with oil and line it with over hang of baking paper for easy release.
In a bowl, combine the sugar and orange zest, rubbing the mixture between your fingers to release the oils and infuse the sugar with citrus flavor.
In a separate bowl, mix together the milk, fresh orange juice, and vanilla extract. Stir well and set aside.
Add the sugar and orange zest mixture to the wet ingredients and stir until fully incorporated.
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until evenly combined.
Add the dry ingredients to the milk-orange juice mixture. Mix with a whisk until fully combined without any lumps.
Add the melted butter to the batter and stir until the texture is smooth and everything is well incorporated.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spoon or spatula. Sprinkle some coarse sugar on top for a caramelized crust.
Bake for 45–50 minutes, or until the top is firm and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 25 minutes, then carefully remove it and allow it to cool completely on a wire rack.
I really should create and share more loaf cake recipes because I’m absolutely thrilled with how this one turned out! This Orange Loaf Cake is everything I wanted moist, tender crumb and full of that refreshing citrus punch. Loaf cakes are so popular on my blog for a good reason – they’re easy to make and can feed a crowd, making them the perfect treat for any occasion.
Quick & Easy to Make: No fancy equipment or hours of work required just mix, bake, and enjoy! Ideal for beginners and busy bakers alike.
Bright, Fresh Flavor: Packed with real orange juice and zest, this loaf cake delivers a naturally sweet and tangy citrus punch in every bite it’s like a burst of sunshine!
Totally Eggless & Vegan: No eggs, no dairy, no problem! This loaf stays super moist and full of flavor with simple, plant-based ingredients.
Smells Like a Dream: The combination of fresh orange zest and vanilla fills your kitchen with a warm, irresistible, bakery-style aroma.
Perfect Anytime Treat: Whether for breakfast, an afternoon snack, or a sweet pick-me-up, this loaf cake is delicious at any time of day.
You can use any type of sweet, juicy orange, such as Navel, Cara Cara, or Valencia oranges. Navel oranges are commonly used in baking due to their sweetness and ease of peeling. Just make sure to use fresh oranges for the best flavor and aroma!
You can replace the butter with oil, like sunflower oil, avocado oil or vegetable oil. Keep in mind that different oils may slightly alter the flavor or texture of the cake.
Store the cake in an airtight container at room temperature or fridge for up to 2-3 days. For longer storage, you can freeze them for up to a month.
The cake is done when it’s firm to the touch and a toothpick or cake tester inserted into the center comes out clean. Baking times can vary depending on your oven, so it’s a good idea to start checking around 45 minutes.
Although I have not tried. You could bake this cake in a regular round cake pan or square pan. Just be sure to adjust the baking time, as the cake may bake faster or slower in a different pan size.
Sure! Feel free to add chopped nuts, like almonds or walnuts, or chocolate chips for an extra pop of flavor.
To make orange zest, simply use a microplane or a fine grater to gently scrape the outer peel of the orange. Be careful not to grate too deep, as the white pith underneath can be bitter. You only want the bright, flavorful outer layer. Zest one orange to get enough for this recipe!
I need to see your delicious creations! Whether you’re whipping up a batch for a cozy morning treat or impressing friends with your baking skills, these muffins are sure to be a hit. Snap a photo, tag me @pastrybysaloni, and let’s celebrate your masterpiece together!
If you’re loving this recipe, you’re in for a treat—literally. My collection of eggless and dairy-free bakes is packed with indulgent goodies, from rich, fudgy desserts to light, buttery pastries (minus the butter, of course!). Trust me, your sweet tooth will thank you!
Here are my top three must-try desserts:
And finally… grab a copy of my cookbook Vegan Baking Made Simple – this is perfect for anyone looking to learn more about baking traditional recipes without dairy or eggs! Available on Amazon HERE
21 Responses
can I make this gluten free?
Hi Glen,
Try with Bob’s Red Mill GF flour baking blend in 1:1 ratio.
Hi, is the butter used in the recipe is salted or unsalted? if using salted butter do we need to skip the salt mentioned in the recipe? Also, will orange glaze go with this tea cake or will it be too sweet ?
Hi nida
The butter used in the recipe is unsalted. If you only have salted butter, you can still use it — just reduce or skip the added salt in the recipe depending on how salty your butter is. As for the orange glaze, it can pair really nicely with a tea cake! It adds a bright, citrusy note. It may make the cake a bit sweeter. Happy Baking!
can we use wheat flour
Hi Padma,
Yes, you can use wheat flour, but keep in mind the texture will be a bit denser compared to using all-purpose flour.
mam thank you so much
What can I use instead of cornstarch? It’s just a little hard finding it where I live ☹️. Thank you.
Hi Liz,
Don’t stress about corn starch, you can skip it entirely. It only enhances the crumb texture and i believe the loaf cake will still be delicious!
Hi if I would like to replace with cake flour what’s the measurements?
Thank you
Hi Michele
You can use 250g (2cups) of cake flour for the recipe. You can skip using all-purpose flour and corn starch! Good Luck.
I followed your step-by-step recipe, but my orange loaf cake turned out dense and didn’t get the airy sponge texture.
Hello Tanu
There’s a difference between a loaf cake and a sponge cake. Loaf cakes are typically denser, more like tea cakes, with a tighter crumb structure. If you’re looking for a light, airy sponge texture, I’d recommend using one of the sponge cake recipes from the cake section instead. Hope this is helpful.
it’s just wow recipe. Thank you for sharing this recipe.
Hi Gargi,
Thank you so much, I am so happy that you enjoyed it.
what are quantity of each ingredient not mentioned
Hi
All ingredient quantities are listed in the recipe card at the bottom of the blog post. You can scroll down or click “Jump to Recipe” at the top of the page to go straight there. Hope that helps!
hi, can i use oil?
Hi,
Yes, you can use oil but the texture might be different.
Thank you for the delicious recipe.🙏❤️
Hi Svetlana,
Thank you so much!