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–+ servings
Fresh Orange Loaf Cake
Fresh Orange Loaf Cake is a soft, citrusy delight that highlights the brightness of fresh orange juice and zest. Perfect for spring and summer, this vintage recipe creates a tender crumb thanks to cake flour and shortening, resulting in a moist, fragrant loaf. It’s ideal for afternoon tea, brunch gatherings, or a light dessert. With its delicate texture and vibrant orange flavor, this loaf cake delivers a nostalgic homemade charm reminiscent of traditional 1950s baking.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Brunch, Dessert
Cuisine American
Servings 10
Calories 280 kcal

Ingredients
  

  • 2 cups cake flour (sifted )
  • 1 ¼ cups sugar
  • 1 ½ tsp double-acting baking powder
  • ½ tsp salt
  • ½ cup high-grade vegetable shortening
  • ½ cup orange liquid (juice + water to make ½ cup total)
  • 1 tsp orange zest (grated, from one orange)
  • 2 large eggs (unbeaten)

Instructions
 

Step 1: Preheat Oven

  • Preheat oven to 350°F (175°C).
  • Grease and lightly flour a loaf pan.

Step 2: Sift Dry Ingredients

  • In a medium bowl, sift together cake flour, sugar, baking powder, and salt.

Step 3: Add Wet Ingredients

  • Add vegetable shortening, orange juice mixture, and orange zest.
  • Beat vigorously for 1 minute.

Step 4: Incorporate Eggs

  • Add unbeaten eggs and beat for 2 minutes until smooth.

Step 5: Bake the Loaf

  • Pour batter into prepared loaf pan.
  • Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

  • Remove from oven, let rest in pan for 10 minutes, then transfer to a wire rack.
  • Slice and serve warm or cooled.

Tips

  • Use fresh orange zest and juice for the best citrus aroma and flavor.
  • If you prefer a lighter texture, substitute half of the vegetable shortening with butter.
  • Add a simple orange glaze (powdered sugar + orange juice) over the cooled loaf for extra sweetness.
  • Line the loaf pan with parchment paper to make unmolding easier.
  • Do not overmix after adding eggs, mix just until combined for a tender crumb.
  • Test doneness with a toothpick inserted in the center; it should come out clean.
  • Let the loaf rest in the pan for 10 minutes before turning out onto a rack.
  • Add ½ cup finely chopped nuts (walnuts or pecans) for texture, if desired.
  • If the top browns too quickly, tent loosely with foil during the last 15 minutes.

Nutrition

Calories: 280kcalCarbohydrates: 38gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 140mgPotassium: 80mgFiber: 1gSugar: 25gVitamin A: 80IUVitamin C: 6mgCalcium: 10mgIron: 1mg
Keyword citrus cake, classic dessert, family recipe, from scratch, homemade cake, nostalgic baking, orange loaf, vintage
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