I love anything citrus.
With that statement made, I’d like to remove a newly expired stipulation. I loved anything citrus, as long as it wasn’t baked.
And I think it was mostly lemon, rather than any of the other flavors that I didn’t like in baked goods. I don’t know why, because I love lemons, but it was always disappointing to me to bite into a sugar cookie or cake… only to find it lemony. I’d eat lemon meringue pie, but with an inward begrudge.
But yesterday. Yes…only yesterday… I made an orange loaf cake. I don’t even know why I was drawn to try it, because even as my mixer was running, and I was zesting and juicing the orange to add into the batter, there was a part of me that was unsure, thinking that I could just leave it out, and make it a plain loaf cake.
The safe route.
And even as those thoughts were running through my head, I was pouring the orange juice into the batter, and adding the zest.
The faint smell of orange wafted from my mixer, and I began to get excited. Really, REALLY excited. I had a feeling that this would be a crucial turning point in my life.
I wasn’t wrong. I can’t get over how delicious this loaf cake is. When I walk by the counter where it sits on a plate, I feel really happy, as if I overcame a nuisance dislike for something that I really do love.
This cake. It’s dense and moist at the same time. The sweetness of the orange just pops with every bite, making you want another, and then another… and it’s all wrapped up in a perfect little package with the crunch of that orangey glaze.
And the best part of it all? I know you’re going to love it too!
Life is good. It’s a “When life hands you oranges.. bake cake.”…kind of good.
- 1 stick butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- Juice and zest from one medium size orange (about ½ cup juice)
- 1-1/2 cups all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ cup milk plus ½ tbsp cider vinegar (to make sour milk)
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 3-1/2 tbsp orange juice
- 1 tsp vanilla
- Preheat oven to 350 degrees.
- Generously grease and flour on 8” loaf pan.
- In the bowl of a stand mixer, cream together the butter, sugar, eggs, orange juice and zest. Add the flour, baking powder, baking soda, soured milk and vanilla. Beat on low for about one minute, and then increase speed to high, and beat for one minute.
- Pour batter into prepared loaf pan, and bake for 50 minutes, or until a knife inserted into the middle of the pound cake comes out clean.
- Let cool in pan for about 10 minutes, and then carefully flip onto a cooling rack to finish cooling. When the pound cake has cooled for about 30 minutes, and is still warm to the touch, pour the glaze over the cake, and let the cake finished cooling, and the glaze dry completely.
- Combine the powdered sugar, orange juice, and vanilla in a large bowl. Beat on high until smooth and creamy. Pour over cake, and let sit for about an hour to set.