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Lemon and orange loaf cake recipe

Lemon and orange loaf cake recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Fruit cake

This zesty lemon and orange loaf cake is moist, beautifully flavoured and one of my favourites. Enjoy with a little whipped cream.

Glamorgan, Wales, UK

67 people made this

IngredientsMakes: 1 lemon and orange loaf cake

  • For the cake
  • 180g unsalted butter, at room temperature
  • 180g caster sugar
  • zest of 1/2 an orange
  • zest of 1 lemon
  • 3 eggs, at room temperature
  • 110g plain flour
  • 145g self-raising flour
  • 2 tablespoons milk
  • 1 tablespoon orange juice
  • 1 tablespoon lemon juice
  • For the icing
  • 175g icing sugar
  • 1 to 2 drops yellow food colouring
  • lemon zest, to taste
  • 3 tablespoons orange juice
  • 1 to 2 drops orange food colouring

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat the oven to 170 C / Gas 3. Line a loaf tin with baking parchment and butter the sides.
  2. For the cake:

  3. In a bowl, mix together the butter, caster sugar and fruit zest until nice and smooth.
  4. Add the eggs and whisk until blended.
  5. Sift in the flours and mix well. Then add the milk and juice until it has the consistency of cake mix. Place in the prepared loaf tin and smooth out the top.
  6. Bake in the oven for 1 hour.
  7. Remove from the oven when a skewer can be inserted into the centre and comes out clean. Cool.
  8. For the icing:

  9. Mix together the icing sugar, yellow food colouring, zest and juice to form a thick icing.
  10. Spread over your cake until covered leaving some icing to the side. Mix that icing with the orange food colouring and using a spoon, make a marble effect over the top of the cake. Serve.

See it on my blog

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Easy to make and kept well. Not a great deal of flavour, maybe as I used juice I had squeezed from fresh fruit? Also my icing was a bit runny.-13 Mar 2014

Love this recipe. We have it with custard.-15 Jul 2017

Orange Glazed Loaf Cake

Preheat oven to 350°F. Spray 9x5-inch loaf pan with baking spray. Cake will not fit in a smaller pan so if your loaf pan is not 9x5-inch, bake in a Bundt pan instead.

Step two

Beat cake mix, water, oil and eggs in large bowl with a handheld electric mixer on low speed 30 seconds. Beat on medium speed for a full 4 minutes.

Step three

Pour into pan. Tap pan on counter a few times to release air bubbles. Bake in center of oven 45 to 50 minutes for loaf pan or 35 to 40 minutes for Bundt pan, until toothpick inserted in center comes out clean. Do not open oven door while baking, it may cause the cake to sink in the center. Cool on wire rack 20 minutes, remove from pan and cool completely.

Step four

ICING: Whisk together confectioners’ sugar, orange juice and butter in small bowl. Pour over cooled cake. Let stand 10 minutes, until glaze is hardened. Slice and serve.

Make sure your loaf pan is 9x5-inches because this cake rises all the way to the top! Batter will fill pan to within one inch of the top so if your batter is higher up the pan than that, transfer to a Bundt pan.

How to Make Lemon Pound Cake Loaf

What is pound cake?

Pound cake is traditionally made with a pound of each of the four main ingredients: flour, butter, eggs, and sugar. Despite the fact that this makes a traditional pound cake recipe easy to remember, it doesn’t always produce the best results. You’ll see my recipe below still uses a lot of butter and sugar but the ratios vary slightly.

Ingredients you’ll need for moist lemon pound cake:

  • All-purpose flour
  • Cake flour
  • Baking powder
  • Salt
  • Granulated sugar
  • Lemons – TONS of zest and juice for maximum flavor
  • Eggs
  • Butter – the butter is melted instead of creamed!
  • Sour Cream (or full fat plain unsweetened yogurt)

Do I have to use cake flour?

This recipe uses half all-purpose flour and half cake flour for the best of both worlds. When using only all-purpose flour the loaf has more of a muffin texture. When using only cake flour the loaf is too delicate and crumbly.

While you can use only all-purpose flour, I’d highly recommend using real cake flour for the best results. Learn more about the science of cake flour (and why I don’t use DIY substitutes) here.

Why does this recipe require a blender or food processor?

Like all pound cakes, this is a high ratio cake. Meaning there’s as much or more sugar as there is flour. This provides a beautifully moist tight crumbed texture without needing to cream butter and sugar with an electric mixer.

Instead, a blender or food processor not only assists in making quick and easy work of making this batter, but it also helps emulsify all the rich ingredients together into a smooth batter.

The last ingredient is the melted butter, which must be drizzled in a steady stream as the blender or food processor goes to perfectly emulsify.

Can I use a different sized pan?

This recipe uses a 9 by 5-inch loaf pan for best results. If you use a smaller pan, you may run the risk of the loaf collapsing slightly in the center. Especially if you live at higher altitudes.

To cook in a 8 1/2 by 4 1/2 inch pan:

Add about 5 minutes to the baking time.

To cook in a bundt cake pan:

Double all ingredients and bake in a well greased 10 to 12 cup bundt pan and bake for about 50 to 60 minutes. OR, use my Lemon Bundt Cake recipe which is more light and cakey than this pound cake recipe.

To cook in glass or ceramic pan:

I tested this recipe in a metal pan because it conducts heat quickly and efficiently. Glass and ceramic are slower conductors of heat, so if you use this style pan you’ll need to decrease your baking temperature to 325°F and increase your baking time by about 10 minutes.

The trick to bright lemon flavor in pound cake (even after baking):

Lemon flavor can dull during the baking process. That’s why this recipe calls for two whole tablespoons (not teaspoons!) of both lemon zest and juice. Then there’s a tablespoon of fresh juice in the glaze which helps give a fresh punch of lemon flavor. You’ll need about 3 lemons total!

How to make lemon glaze for pound cake:

You’ll just need 3 ingredients for the lemon glaze: powdered sugar, a lemon, and milk or cream. Whisk together the glaze ingredients until thick but pourable. The consistency of your glaze will depend entirely on the brand of powdered sugar you’re using and how humid it is in your kitchen.

To make the lemon glaze thinner: add more lemon juice or milk, 1 teaspoon at a time.

To make the lemon glaze thicker: add more powdered sugar, 1 teaspoon at a time.

How to store lemon pound cake loaf:

The glazed loaf can be covered in foil or plastic wrap and stored at room temperature for up to 2 days.

Can I freeze lemon pound cake loaf?

Yes! Wrap unglazed loaf tightly in plastic wrap and store for 1 month. Your loaf will likely develop a moist or tacky surface on top but the glaze should disguise it nicely.

Delicious Lemon Glaze

The glaze is an essential part of this recipe! It’s beyond easy to make and only 4 ingredients!

In a small bowl whisk together the ingredients with a fork until it becomes a thick glaze texture. If you need a little extra water, add it. Next, pour it over the lemon loaf cake and enjoy it!

How can you tell if a cake is done without a toothpick?

Insert the toothpick into the center of the cake and if the toothpick comes out clean the cake is done. If it comes out with batter, the cake needs more time to cook.

If you take the loaf out too early it will fall in the center. However, we personally do like to take it out about a minute before it is fully done cooking so it’s not overcooked.

Additionally, you don’t have to have a toothpick to test the center. A clean sharp knife will work as well.

Loaf Pan

A loaf pan is a rectangular pan that is used for baking bread and loaves. If you like to bake, it’s a good idea to invest in one good loaf pan that you will have forever.

Our favorite is Emile Henry’s ceramic pan. It’s made from Burgundian clay, which absorbs, distributes, and retains heat evenly, so bread and casseroles bake and brown to perfection.

Lemon Cake Icing

The white icing, however, is non-negotiable. It is literally a blending of lemon juice and confectioner’s sugar, so takes about 60 seconds to stir together. Once you have it blended it should be somewhat runny, but once you pour it over the cake it will harden up as it spreads.

Make sure to let the glaze run over the sides of the loaf pan in that gorgeous drippy way. Just nudge it over the edges of the top of the loaf in spots, and let it do its thing.

Lemon Cake: This is a nicely lemony lemon cake, just the right amount of sweet and with that wonderful sweet white icing that literally is the icing on the cake.

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  • 2 cups granulated sugar
  • 1/2 cup unsalted butter, softened, plus more for greasing pan
  • 1/2 cup vegetable shortening
  • 6 large eggs
  • 3 cups all-purpose flour, plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup whole buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 cups powdered sugar
  • 3 tablespoons whole milk
  • 1/4 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 1 drop yellow food coloring gel
  • Thin lemon or orange slices, optional

Prepare the Cake: Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan.

Beat sugar, butter, and shortening in a large bowl with an electric mixer on medium speed until light and fluffy, 5 to 6 minutes. Add eggs, 1 at a time, beating well after each addition.

Whisk together flour, baking powder, salt, and baking soda in a bowl. Alternately add flour mixture and buttermilk to butter mixture in 5 additions, beginning and ending with flour, beating until blended after each addition. Beat in vanilla and lemon extracts. Transfer batter to prepared pan smooth top. Bake in preheated oven until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Cool in pan on a wire rack 10 minutes remove from pan, and cool completely on rack, 30 to 40 minutes.

Prepare the Vanilla Icing: Whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth. Drizzle icing over Cake, letting it drip down sides. Refrigerate 10 minutes to allow icing to set.

Prepare the Lemon-Orange Icing: Whisk together powdered sugar, fresh lemon and orange juices, and yellow food coloring gel in a bowl until smooth. Drizzle Lemon-Orange Icing over Vanilla Icing, letting it drip down sides. Let stand until set, about 20 minutes. Garnish with thin lemon or orange slices, if desired.


  • Cooking spray
  • 1.66 cups (about 7 1/8 oz.) all-purpose flour
  • 1 (3.4-oz) package lemon instant pudding mix (such as Jell-O)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt, divided
  • ⅓ cup canola oil
  • 6 tablespoons fresh lemon juice (from 2 large lemons), divided
  • ½ cup plus 1 Tablespoon plain whole-milk Greek yogurt, divided
  • 1 cup granulated sugar
  • 6 tablespoons (3 oz.) unsalted butter, softened and divided
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 cup (about 4 oz.) powdered sugar
  • Lemon zest curls

Preheat oven to 350°F. Spray a 9- x 5-inch loaf pan with cooking spray line bottom and sides of pan with parchment paper, and coat parchment paper with cooking spray. Combine flour, pudding mix, baking soda, baking powder, and ¾ teaspoon of the salt in a medium bowl. Whisk together oil, 5 tablespoons of the lemon juice, and ½ cup of the Greek yogurt in a separate bowl until smooth set both bowls aside.

Beat granulated sugar and 4 tablespoons of the butter with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute. Add eggs, 1 at a time, beating well after each addition and stopping to scrape down sides as necessary, 45 seconds. Beat in vanilla and lemon extract until blended, about 15 seconds.

Gradually add flour mixture to granulated sugar mixture alternately with yogurt mixture, beginning and ending with flour mixture, beating on low speed until just combined after each addition. Pour batter into prepared loaf pan. Bake in preheated oven until cake is golden brown and a wooden pick inserted in center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack to cool completely, about 1 hour.

Whisk together powdered sugar and remaining 2 tablespoons butter, 1 tablespoon lemon juice, 1 tablespoon Greek yogurt, and ¼ teaspoon salt until completely smooth (yields ½ cup). Once cake has cooled completely, spread frosting over top of cake, and garnish with lemon zest curls.

Step 1

Whisk together bowl one and bowl 2. Combine and lightly mix together until no lumps.

Step 2

Spoon into 1lb loaf tin. Bake 350 degrees for 30-40 minutes.

Step 3

Allow to cool slightly before removing from the tin.

Step 4

Mix together Glaze 1 and heat on the stove until syrupy. Make fork holes into the cake and pour over the glaze.

Step 5

Mix together Glaze 2 (don&rsquot heat) and pour over the lemon cake. Allow to set before cutting.

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Orange Loaf Cake

It&rsquos everything you want from a fruit cake. Zesty and sweet with a fluffy moist sponge!

And it&rsquos super easy to make! The beauty of loaf cakes are that you only have to bake in one tin and can put the icing straight on top and you&rsquore ready to go!

I&rsquom convinced anyone can make this cake, even if you&rsquove never baked a cake before!

How are we making this cake vegan? We are switching eggs or butter for vegetable oil and almond milk.

If you&rsquore a regular on here you&rsquoll notice that&rsquos how the majority of cakes are made on here! They make for super fluffy and moist sponges and you can&rsquot go wrong!

I use rapeseed oil and unsweetened almond milk. Any neutral flavoured oil will work, such as canola oil. Just make sure you use an unsweetened plant milk or it will affect the flavour and sweetness of the cake!

How to make vegan orange cake:

First of all, measure out the caster sugar, plain flour and baking powder. Sift the flour and baking powder in with the sugar and gently mix.

Zest two oranges and then juice them. You should have around 2 tbsp of orange zest and 130ml orange juice.

Measure out the rapeseed oil and almond milk, add in the orange juice and zest and vanilla essence and stir.

Add into the bowl of flour and sugar and mix together until just combined. Don&rsquot over mix.

Pour into a lined loaf tinned and gently tap on the kitchen surface to release any air bubbles.

Place in the oven for 45-55 minutes and prepare your icing. It&rsquos super simple &ndash just icing sugar and orange juice!

You can add a bit of orange extract for a stronger orange flavour, and decorate with some extra zest on top!

Wait for the cake to cool, drizzle on top and it&rsquos ready to eat! It will make about 8-10 slices.

It&rsquos the perfect afternoon pick me up with a cup of tea or coffee! Or an indulgent breakfast. Because cake for breakfast is totally acceptable in my house!

What type of orange to use for this cake:

I used naval oranges for these, you want to use good quality oranges to get the most from their flavour. Valencia, blood or seville oranges are all delicious.

If you opt for a cheaper orange you may not get a strong orange flavour. I find cheap oranges lack in flavour, so it&rsquos worth getting good quality ones for this cake.

For more loaf cakes you might enjoy these:

As always if you make this vegan orange loaf cake be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don&rsquot forget to follow along on Facebook, Pinterest and Instagram &ndash I&rsquod love to see you all there!


Lemon-Orange Pound Cake

Lemon-Orange Pound Cake is a sublime slice of citrus heaven!

Buttery, soft pound cake laced with lemon and orange zest and topped with a delicious citrusy glaze.

Bursting with citrus flavors this cake just screams spring and Easter dessert!

Check out the Best Homemade Carrot Cake recipe you will ever try!

Lemon-Orange Pound Cake

Prepare a bundt pan with non-stick baking spray or butter and flour. Or you could also use 2 loaf pans.

In a medium-size bowl whisk together the flour, baking powder, salt, and baking soda.

In the large bowl using an electric mixer cream the room temperature butter and sugar until light and fluffy, about 4-5 minutes.

Add the eggs one at a time, beating well after each addition.

Add the flour mixture alternating with the buttermilk in about 4 additions, ending with the flour. Beating until blended after each addition.

Blend in the vanilla extract, lemon extract, lemon zest, and orange zest.

Pour into prepared pan evenly and smooth out the top.

Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Cool the bundt cake in the pan on a wire rack about 20 minutes.

Remove from the pan and return to the wire rack to cool completely.

To prepare the glaze, whisk the powdered sugar together with the additional lemon zest, orange zest, lemon juice, and orange juice.

The orange lemon glaze truly zings with lemon-orange flavor.

Drizzle the glaze evenly over the cake and allow to set about 20 minutes.

Slice, serve and enjoy this citrus flavor loaded Lemon-Orange Pound Cake!

Make this cake today! You won’t regret it, I promise.

Our Italian Love Cake recipe will treat your tastebuds too!