Orange Loaf Cake

0
Average: 0 (0 votes)
(0 votes)
Orange Loaf Cake
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
429
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie429 kcal(20 %)
Protein5.84 g(6 %)
Fat19.11 g(16 %)
Carbohydrates58.73 g(39 %)
Sugar added31.44 g(126 %)
Roughage0.23 g(1 %)
Vitamin A206.44 mg(25,805 %)
Vitamin D0.75 μg(4 %)
Vitamin E2.49 mg(21 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.28 mg(25 %)
Niacin2.64 mg(22 %)
Vitamin B₆0.03 mg(2 %)
Folate77.71 μg(26 %)
Pantothenic acid0.21 mg(4 %)
Biotin0.55 μg(1 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C9.88 mg(10 %)
Potassium84.89 mg(2 %)
Calcium65.93 mg(7 %)
Magnesium10.5 mg(4 %)
Iron1.61 mg(11 %)
Iodine22.97 μg(11 %)
Zinc0.26 mg(3 %)
Saturated fatty acids11.18 g
Cholesterol111.42 mg

Ingredients

for
8
Ingredients
2 cups all-purpose flour
1 ½ teaspoons Baking powder
½ teaspoon salt
¾ cup unsalted butter (softened)
1 ¼ cups sugar
3 large eggs
1 teaspoon vanilla extract
2 tablespoons Orange zest
¾ cup Orange juice
How healthy are the main ingredients?
sugarOrange juicesaltegg

Preparation steps

1.
Preheat the oven to 350° F / 175º C. Butter a 9x5-inch loaf pan. Line the bottom of the pan with parchment and then butter the parchment.
2.
In a medium bowl, whisk the flour, baking powder and salt.
3.
Beat the butter and sugar on medium high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating on medium speed until incorporated and scraping down the sides of the bowl as necessary. Add the vanilla and orange zest and beat until incorporated.
4.
With the mixer on low, alternately add the flour mixture in 3 additions, and 3/4 cup orange juice in 2 additions, beginning and ending with the flour.
5.
Scrape the batter into the prepared pan, smooth the top, then tap the pan on the counter a couple of times to pop any air pockets. Bake until a tester inserted in the center of the cake comes out clean, 45 minutes to 1 hour.
6.
Let the cake cool in its pan on a rack for 10 minutes, run a knife around the sides, then invert it onto the rack. Remove the parchment and invert again. Let the cake cool completely, about 2 hours, before slicing and serving.

Comments

 
My mom used to make this cake. She would 'frost' the cooled cake with a mix of orange juice and granulated sugar.
Cyndy from EAT SMARTER's picture
Thanks for the suggestion Lee. Sounds like a delicious addition!