Orange Almond Loaf Cake
This orange almond loaf cake is the perfect blend of bright citrus and nutty warmth. Made with fresh orange zest and juice, a subtle hint of almond, and topped with sliced almonds for a simple, joyful touch, this easy loaf cake recipe is one you'll want to bake again and again.
Servings: 10 slices
Equipment
- Kitchen scale
- Loaf pan
- Zester
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 3 large eggs (room temperature)
- ½ cup canola oil
- 1 Tablespoon orange zest (about 1 large orange)
- ½ cup orange juice (freshly squeezed, about 1 large orange)
- 1 teaspoon almond extract
- ⅓ 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 flour, baking powder, and salt.
- Infuse the sugar. In a large bowl, combine the sugar and orange zest. Rub them together between your fingers for about 1 minute.
- Add the wet ingredients. Add the eggs, oil, orange juice, and almond extract to the bowl with sugar. Mix until combined.
- Add the dry ingredients. Add the flour mixture and fold it in until just combined. Be careful not to overmix.
- Bake. Pour the batter into the loaf pan. Sprinkle the sliced almonds on top in an even layer. Bake at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top of the loaf starts to brown while baking, cover the top loosely with foil. I typically do this after about 40 minutes.
- Cool. Remove the pan from the oven. Let the loaf cool slightly in the pan for about 10 minutes before transferring to a wire rack to cool completely.