Recipes

Easy Orange Loaf Cake

by Meal Plans.
July 22, 2026
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Made by Succulent Bite

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Why This Easy Orange Loaf Cake Is A Crowd-Pleaser

Bright, zesty, and incredibly moist—this orange loaf cake is everything you want in a simple dessert. Made with a whole orange (skin and all!) and rich olive oil, it’s bursting with citrus flavor and has the most beautiful texture. Perfect for breakfast, brunch, or an afternoon treat with a cup of tea.

ESTIMATED NUTRITION (PER SLICE, SERVES 10)

Calories: 290 Protein: 5g Carbs: 38g Fat: 13g

Ingredients:

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  •   1 Orange
  •   1.25 cups sugar
  •   3 eggs
  •   1 tbsp vanilla extract
  •   2 cups flour
  •   .5 cup olive oil
  •   2 tsp baking powder
  •   .5 cup full fat plain yogurt
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line a loaf cake pan with parchment paper.
  2. Blend the ingredients: In a blender or food processor, combine the whole orange (cut into chunks, seeds removed), sugar, eggs, vanilla extract, olive oil, flour, baking powder, and yogurt. Blend until the mixture is completely smooth and well combined.
  3. Pour the batter: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  4. Bake: Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice, serve, and enjoy!

Pro Tips

  • Choose the right orange: Use a thin-skinned orange like a navel or Valencia. Wash it well before using.
  • Remove seeds: Make sure to remove any seeds from the orange before blending.
  • Don’t overblend: Blend just until smooth—overmixing can make the cake dense.
  • Add a glaze: For extra sweetness, drizzle with a simple orange glaze made from powdered sugar and orange juice.
  • Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

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