Description
A moist and flavorful Orange Almond Loaf Cake infused with fresh orange zest and juice, complemented by a subtle almond extract and topped with crunchy sliced almonds. Perfect for breakfast, tea time, or a delightful dessert.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs (room temperature)
- 1/2 cup canola oil
- 1 tablespoon orange zest (about 1 large orange)
- 1/2 cup orange juice (freshly squeezed, about 1 large orange)
- 1 teaspoon almond extract
Other
- 3/4 cup granulated sugar
- 1/3 cup sliced almonds
Instructions
- Mise en place. Preheat the oven to 350 degrees Fahrenheit. Line a 9x5-inch loaf pan with parchment paper. Measure and prepare all ingredients.
- Prepare the dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Infuse the sugar. In a large bowl, combine the granulated sugar and orange zest. Rub them together between your fingers for about 1 minute to release the orange oils and enhance the flavor.
- Add the wet ingredients. To the sugar and zest mixture, add the eggs, canola oil, freshly squeezed orange juice, and almond extract. Mix thoroughly until all the ingredients are well combined.
- Add the dry ingredients. Gradually add the flour mixture to the wet ingredients. Fold gently until just combined to avoid overmixing which can toughen the cake.
- Bake. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the sliced almonds on top for a crunchy finish. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover with foil after about 40 minutes to prevent over-browning.
- Cool. Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Using room temperature eggs helps the batter come together more smoothly.
- Freshly squeezing the orange juice and zest ensures the best citrus flavor.
- To prevent over-browning, keep an eye on the loaf in the last 20 minutes of baking and cover with foil if necessary.
- Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- This loaf slices beautifully when completely cooled.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
