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Orange Almond Loaf Cake Recipe

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3.8 from 77 reviews

This Orange Almond Loaf Cake is a moist and flavorful treat combining fresh orange zest and juice with a hint of almond extract, topped with crunchy sliced almonds. Perfect for breakfast, brunch, or a light dessert, this cake blends bright citrus notes with nutty undertones in a soft, tender crumb.

  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings

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

  1. Mise en place: Preheat the oven to 350 degrees Fahrenheit. Line a 9×5-inch loaf pan with parchment paper. Measure and prepare all ingredients to ensure a smooth baking process.
  2. Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined, ensuring even leavening throughout the cake.
  3. Infuse the sugar: In a large mixing bowl, combine the granulated sugar and orange zest. Rub them together between your fingers for about one minute to release the citrus oils and infuse the sugar with fresh orange flavor.
  4. 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 wet ingredients are well incorporated and the batter is smooth.
  5. Add the dry ingredients: Gently add the flour mixture to the wet ingredients. Fold it in carefully until just combined, taking care not to overmix to keep the cake tender and light.
  6. Bake: Pour the batter evenly into the prepared loaf pan. Sprinkle the sliced almonds evenly over the top. Bake the cake at 350 degrees Fahrenheit for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Watch the top during baking; if it begins to brown too quickly, loosely cover with foil after about 40 minutes to prevent over-browning.
  7. Cool: Remove the pan from the oven and allow the cake to cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing and serving.

Notes

  • Make sure eggs are at room temperature for better mixing and cake texture.
  • Freshly squeezed orange juice and zest provide the best citrus flavor; avoid bottled juice for this recipe.
  • Do not overmix the batter once the dry ingredients are added to prevent a dense loaf.
  • If the almond slices start browning too quickly, tent the loaf loosely with foil as directed.
  • This cake is best stored in an airtight container at room temperature and consumed within 2-3 days for freshness.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/orange-almond-loaf-cake-recipe/