The Ultimate Orange and Cranberry Loaf Cake with Glaze Recipe
If you’re looking for the perfect balance of citrusy brightness and tart cranberry goodness, then this Orange and Cranberry Loaf Cake with Glaze is the recipe for you! This moist and flavorful cake combines fresh orange zest, juicy cranberries, and a sweet, tangy glaze to create an irresistible treat that is perfect for any occasion. Whether it’s for breakfast, dessert, or an afternoon snack, this loaf cake is sure to impress.
Why You’ll Love This Recipe
- Bursting with Flavor – The combination of fresh oranges and cranberries creates a unique, tangy, and sweet taste.
- Moist and Tender – Thanks to the perfect balance of ingredients, this loaf cake is delightfully moist and never dry.
- Easy to Make – Simple ingredients and straightforward steps make this a foolproof recipe for bakers of all skill levels.
- Perfect for Any Occasion – Whether it’s a holiday gathering, brunch, or a cozy treat with coffee, this cake is always a hit!
Ingredients
For the Loaf Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- ½ cup fresh orange juice
- ½ cup buttermilk
- 1 ½ cups fresh or dried cranberries (chopped if large)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
- ½ teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes). This step helps create a soft and airy texture.
4. Add the Wet Ingredients
Beat in the eggs, one at a time, followed by the vanilla extract and orange zest. Then, slowly add the fresh orange juice and buttermilk, mixing until just combined.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently. Be careful not to overmix, as this can result in a dense cake.
6. Fold in the Cranberries
Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
7. Bake the Cake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the Cake
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Making the Glaze
1. Mix the Glaze Ingredients
In a small bowl, whisk together the powdered sugar, orange juice, and vanilla extract until smooth. Adjust the consistency by adding more juice if needed.
2. Drizzle Over the Cake
Once the cake is completely cool, drizzle the glaze generously over the top. Let it set before slicing and serving.
Serving Suggestions
- Enjoy a slice with a hot cup of coffee or tea for a delightful morning treat.
- Pair it with a scoop of vanilla ice cream for a decadent dessert.
- Serve it as part of a brunch spread with fresh fruit and yogurt.
Storage Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep it chilled for up to a week for extra freshness.
- Freezer: Wrap slices individually in plastic wrap and freeze for up to 2 months.
FAQs
1. Can I Use Frozen Cranberries?
Yes! If using frozen cranberries, do not thaw them before adding to the batter to prevent excess moisture.
2. What Can I Use Instead of Buttermilk?
You can substitute buttermilk with ½ cup of milk mixed with 1 teaspoon of lemon juice or vinegar.
3. Can I Make This Cake Gluten-Free?
Absolutely! Use a 1:1 gluten-free flour blend in place of regular flour.
4. How Do I Prevent My Cranberries from Sinking?
Toss the cranberries in a little flour before folding them into the batter. This helps keep them evenly distributed.
5. Can I Make Muffins Instead of a Loaf?
Yes! Simply divide the batter into muffin tins and bake at 350°F (175°C) for about 20-25 minutes.
This Orange and Cranberry Loaf Cake with Glaze is the perfect blend of citrus and tart flavors, creating a deliciously moist and tender treat. Give it a try and enjoy the zesty goodness in every bite!