Citrus Orange Loaf

This bright orange cake delivers sunshine in every bite with its juicy citrus kick and soft, moist texture. The combo of olive oil and yogurt keeps it perfectly tender for days, letting the pure orange flavor take center stage throughout each slice.

I whipped up this recipe during orange season when my neighbor couldn't keep up with their overloaded tree. After trying tons of different versions, my family all picked this olive oil one as their top choice, especially when they had it with coffee on our backyard porch.

Essential Ingredients Breakdown

• Fresh Oranges: Look for ones that feel weighty and firm with bright, smooth skin to get the most flavor and juice
• Greek Yogurt: Go for the full-fat kind to get that perfect mix of moisture and richness that makes the cake so tender
• Extra Virgin Olive Oil: Grab a light, fruity one that works with the orange taste instead of fighting it

Making Your Citrus Loaf

Get Your Oven Ready:

Start by putting your oven rack right in the middle and turning it on to 350°F. This helps your cake bake evenly all around. Then butter your loaf pan really well, getting into every nook.

Blend Yogurt with Sugar:

In your biggest mixing bowl, stir together the yogurt and sugar until all the sugar lumps are gone. This makes the moist base of your cake. The sugar will slowly melt into the yogurt for a smooth mix.

Add Zest and Eggs:

Toss in your freshly grated orange peel, letting all those flavorful oils come out. Then add your eggs that aren't cold from the fridge, and mix until everything looks smooth and silky.

Mix in Flour and Juice:

Slowly fold in your flour mix, going back and forth with fresh orange juice. Watch your batter turn into a smooth, sweet-smelling mix that'll make the perfect cake.

Bake it Up:

Pour everything into your buttered pan and smooth the top. It'll need about 50-55 minutes in the hot oven, turning golden on top and filling your kitchen with amazing orange smells.

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In our house, we really love the orange zest part. My grandma always said zest was what made any citrus dessert special, and after baking for years, I totally agree. The strong oils you get from fresh zest create an amazing smell that juice alone just can't match.

Sunny Citrus Wisdom For Bakers

Orange desserts are big in Mediterranean cooking, where citrus trees are everywhere, giving cooks year-round ideas. This recipe comes from that rich tradition, mixing old-school methods with today's simpler approach. Whenever I bake this loaf, the smell takes me right back to walking through Italian orange groves.

Tasty Serving Ideas

Make this flexible orange loaf into an awesome dessert by adding fresh berries and a spoonful of whipped mascarpone. For breakfast, try lightly toasting thin slices and spreading them with butter and honey. In hot weather, I love serving it with a scoop of vanilla ice cream and some crunchy toasted pistachios on top.

Fun Twist Options

Switch half the orange stuff for lemon to make a mixed citrus version, throw in 1/2 cup of toasted nuts for some crunch, mix in 1 cup fresh cranberries during winter for a holiday feel, swap vanilla for almond extract to get a fancy flavor twist,

Each different version taught me something new about this recipe. The cranberry one, which I stumbled on by chance one winter morning, has turned into our family's holiday breakfast tradition.

Storing Your Cake Right

The olive oil in this cake helps it stay moist, making it really good for keeping around. Wrap the totally cooled cake in parchment paper then foil, and keep it out on the counter for up to four days. It actually tastes better after a day as the orange oils sink into the cake.

If you want to keep it longer, slice the cooled cake and freeze the pieces with parchment paper between them. This way you can thaw just what you want, which is great for surprise visitors or when you need a late-night snack.

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When I think about all the times I've made this orange loaf, I remember how the easiest recipes often become the ones families love most. This cake has shown up during countless tea times, family parties, and quiet mornings. It's so versatile and reliable that it's a true kitchen friend, and I hope it brings as much happiness to your home as it has to mine.

Remember that baking mixes science and art. While this recipe forgives mistakes, the little details will take your cake from just okay to amazing. Each time you make it, you'll notice new things about its flavor and texture, making the recipe truly yours.

Frequently Asked Questions

→ What can I use if I don’t have Greek yogurt?

Regular full-fat plain yogurt works too, though Greek yogurt is thicker and gives a richer texture.

→ How long will this stay good?

Keep it fresh in an airtight container for up to 3 days at room temperature, or refrigerate it for up to a week.

→ Can I freeze it for later?

Absolutely! Wrap it tightly in plastic wrap and aluminum foil before freezing. Keep it frozen for up to 3 months, then let it thaw overnight.

→ What type of oil should I use?

Light olive oil is ideal, but you can swap it for vegetable or canola oil if that’s what you have on hand.

→ Why is there a crack on the top?

Cracks are totally normal and mean it baked correctly. It happens as the center rises while the top cooks first.