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Vanilla Orange Glazed Loaf Cake Recipe

A moist vanilla-orange loaf cake filled with bright citrus and fragrant vanilla bean, finished with an orange syrup soak and a glossy vanilla-orange glaze. When oranges are in season I add them to everything—this loaf is an ideal winter citrus cake, easy to slice and perfect for breakfast or dessert.

Close up of an orange loaf cake with vanilla glaze sliced on a serving dish with one slice lying flat.

Key Ingredients & Test Notes

  • Oranges: Both zest and juice are used for a bright orange flavor.
    • Test Note: Navel, Cara Cara, or blood oranges work especially well.
  • Orange Marmalade: A spoonful of marmalade adds extra depth of orange flavor.
  • Vanilla Bean Paste: I love the little black flecks vanilla bean paste leaves in the cake, but pure vanilla extract will also work.
  • Sunflower Seed Oil: A light neutral oil keeps the cake tender and moist for days.
  • Heavy Cream: Higher fat cream creates a lush, tender crumb.
    • Test Note: You can substitute equal-weight crème fraîche or sour cream.
  • All-Purpose Flour: Use a lower-protein (10–11%) all-purpose flour for a soft crumb.
Overhead view of a slice of orange cake with vanilla icing on a plate.

Jenn’s Tips!

  1. Rub orange zest into the granulated sugar with a fork so the sugar absorbs the zest oils—this intensifies the orange aroma and flavor.
  2. Bring eggs and heavy cream to room temperature before mixing for a smoother batter.
  3. Don’t overbeat the eggs and sugar—stop when the mixture is lighter in color and slightly foamy.
  4. Fold dry ingredients into the wet until just combined to avoid a tough or crumbly texture.
  5. Use a microplane for zesting. The zest from one orange equals about one packed tablespoon.
  6. Brush the orange syrup over the warm loaf right after baking; when you remove the cake from the pan, brush the sides too.
  7. Make the glaze slightly thick and pour it over the cake only after it has cooled completely.
Slice of orange cake with vanilla icing on a tray with a corner cut off the cake slice.

Leftovers & Storage

  • Room Temp: Keep the loaf in an airtight container at room temperature for up to 5 days. After a few days, refrigerate to avoid drying. Store cut slices on their side to protect the glaze.
  • Freeze: Omit the glaze before freezing. Wrap the whole loaf or individual slices in freezer-safe plastic wrap, then a layer of foil to block moisture. Frozen slices stay fresh up to 3 months; thaw to room temperature before glazing and serving.

★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!

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Glazed Vanilla Orange Loaf Cake

By Jenn Davis
Prep: 20 minutes
Cook: 55 minutes
Total: 1 hour 15 minutes
Yield: 10 servings
Vanilla glazed orange loaf cake on a serving platter with two slices cut.
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This glazed vanilla-orange loaf is bright and fragrant, made with orange zest, vanilla bean, an orange syrup, and finished with an orange glaze.

Equipment

  • 9×5-inch metal loaf pan
  • electric hand mixer
  • pastry brush

Recipe Video

Ingredients

Cake Batter

  • 250 grams all-purpose flour (10–11% protein)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 200 grams granulated sugar (about 1 cup)
  • zest of 3 large oranges
  • 3 large eggs, room temperature
  • 180 grams heavy cream (¾ cup), 33–35% fat
  • 1 vanilla bean pod, split and seeds scraped (or 2 tsp vanilla bean paste)
  • 1/2 teaspoon almond extract
  • 1 tablespoon orange marmalade (or 2 tbsp fresh orange juice)
  • 125 grams sunflower oil (½ cup + 1 tbsp)

Orange Syrup

  • 100 grams granulated sugar (½ cup)
  • 100 grams fresh orange juice (⅓ cup + 1 tbsp)

Cake Glaze

  • 1 batch simple orange cake glaze
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Instructions

Vanilla Orange Cake

  • Preheat oven to 350°F / 180°C (160°C fan). Butter and flour a 9×5-inch loaf pan and line the center with parchment so it overhangs.
  • Whisk flour, baking powder, and salt together in a medium bowl; set aside.
  • Combine granulated sugar and orange zest in a large bowl. Massage the zest into the sugar with a fork until the sugar begins to absorb the oils.
  • Add the eggs and beat with an electric hand mixer about 2 minutes on medium until the mixture is thicker and paler.
  • Mix in heavy cream, vanilla seeds (or paste), almond extract, and marmalade until combined.
  • Slowly pour in the oil while mixing to incorporate.
  • Fold the dry ingredients into the wet mixture with a silicone spatula until no flour streaks remain.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake on the middle rack for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Let rest briefly in the pan before turning out.

Make Orange Syrup & Glaze Cake

  • While the cake bakes, make the syrup: combine sugar and orange juice in a small saucepan over medium heat just until the sugar dissolves. Remove from heat and set aside.
  • When the cake comes out of the oven, place it on a wire rack and brush the top with a thin coating of the warm orange syrup.
  • Cool the cake for 15 minutes before removing from the pan. Transfer to a serving plate and brush the sides with more syrup while slightly warm.

Glaze the Cake

  • Allow the loaf to cool completely, then finish with a vanilla-orange glaze.

Notes

  1. Ingredients Used
    • Flour: Gold Medal all-purpose flour (10.5–11% protein) was used for a tender crumb.
  2. Oven: This recipe was written for a conventional oven. For convection (fan) ovens, reduce temperature by 25°F (about 15°C) and start checking for doneness earlier.
Tried this recipe?Mention @twocupsflour or tag #twocupsflour!