Description
A delicious loaf cake infused with fresh orange zest and juice, perfect for a delightful treat.
Ingredients
Scale
- 2–3 orange zest
- 200 g cane sugar (or castor sugar)
- 180 ml milk (room temperature)
- 90 ml orange juice (from 2–3 oranges)
- 1 tsp vanilla extract
- 245 g all-purpose flour
- 24 g corn starch
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 110 g butter (melted)
- 2–3 tsp coarse sugar (for topping, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch or 9-inch loaf pan with oil and line with an overhang of baking paper.
- Before juicing the oranges, you should remove the zest.
- In a small bowl, combine the cane sugar and orange zest. Rub the mixture between your fingers until the sugar is fragrant and the zest releases its oils.
- In a separate bowl, mix together the milk, fresh orange juice, and vanilla extract. Stir well and set aside. Add the sugar mixture to the milk and mix until combined.
- Combine and sift the flour, cornstarch, baking powder, baking soda, and salt into the milk-orange juice mixture and gently stir until just combined – avoid over mixing.
- 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 or castor sugar on top.
- Bake for 45–50 minutes, or until the top is firm and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 25 minutes, then carefully remove it and allow it to cool completely on a wire rack.
- Store in an airtight container at room temperature for 2–3 days, or refrigerate for longer freshness.
Notes
- Make sure the milk is at room temperature before using.
- For the best flavor, use fresh oranges for zest and juice.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice