Moist Orange Loaf Cake (Lithuanian Orange Pound Cake)
This Lithuanian Orange Loaf Cake recipe is sunshine in a loaf pan—soft, moist, with a tender crumb that melts in your mouth. It’s an easy cake topped with a simple glaze, perfect with a cup of tea or as a sweet little treat anytime, but we particularly like it over Easter! Happy baking —this one’s a keeper
Equipment
- Microplane Grater or Zester
- Electric Hand Mixer
- 2 lb Loaf Pan
- Parchment Paper
Ingredients
- 4 eggs large
- 250 g (1¼ cups) caster sugar or granulated sugar
- 120 g (½ cup) canola oil a.k.a vegetable oil
- 125 ml (½ cup) freshly squeezed orange juice
- zest of 1 orange
- 1 teaspoon vanilla bean paste
- 280 g (2¼ cups) all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
For The Glaze
- 150 g (1⅓ cups) icing sugar
- 3-4 tablespoon orange juice
Instructions
- Preheat the oven to 340°F (170°C). Grease and line a 2 lb loaf pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, combine the eggs and sugar. Beat with an electric mixer on medium speed for 2–3 minutes, until the mixture is thick and fluffy and the sugar has dissolved.
- Add the oil and beat again until fully combined.
- Stir in the freshly squeezed orange juice, zest and vanilla bean paste.
- In a separate bowl, combine the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture and gently fold with a spatula just until combined—don’t overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Let the cake cool in the tin. Run a butter knife around the edges, then lift it out using the parchment sling.
- To make the glaze, mix the powdered sugar with 3–4 tablespoons of orange juice until smooth and pourable.
- Once the cake is fully cooled, spoon the glaze over the top.
- Decorate with dried fruit, chopped nuts, or extra orange zest if you like.