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Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.

In a small bowl, combine milk and lemon juice. Stir and let sit for 5 minutes to create a buttermilk substitute. This will curdle slightly.

In a large mixing bowl, combine granulated sugar and 2 tablespoons of orange zest. Use your fingers to rub the zest into the sugar until fragrant. This helps release the orange oils.

To the sugar-zest mixture, add the fresh orange juice, vanilla extract, and melted butter. Stir until well combined.

Pour the milk-lemon juice mixture into the wet ingredients and stir until just combined.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until just combined and no streaks of flour remain. Be careful not to overmix.

Pour the batter evenly into the prepared loaf pan.

Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with foil.

Remove the loaf cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This passive cooling time is crucial before glazing.

Once the cake is completely cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of fresh orange juice, and 1 teaspoon of orange zest until smooth and pourable. Add more orange juice a few drops at a time if needed to reach desired consistency.

Pour or spread the glaze evenly over the top of the cooled loaf cake, allowing some to drip down the sides.

Garnish immediately with fresh orange segments and additional orange zest before the glaze sets.


Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.

In a small bowl, combine milk and lemon juice. Stir and let sit for 5 minutes to create a buttermilk substitute. This will curdle slightly.

In a large mixing bowl, combine granulated sugar and 2 tablespoons of orange zest. Use your fingers to rub the zest into the sugar until fragrant. This helps release the orange oils.

To the sugar-zest mixture, add the fresh orange juice, vanilla extract, and melted butter. Stir until well combined.

Pour the milk-lemon juice mixture into the wet ingredients and stir until just combined.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until just combined and no streaks of flour remain. Be careful not to overmix.

Pour the batter evenly into the prepared loaf pan.

Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with foil.

Remove the loaf cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This passive cooling time is crucial before glazing.

Once the cake is completely cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of fresh orange juice, and 1 teaspoon of orange zest until smooth and pourable. Add more orange juice a few drops at a time if needed to reach desired consistency.

Pour or spread the glaze evenly over the top of the cooled loaf cake, allowing some to drip down the sides.

Garnish immediately with fresh orange segments and additional orange zest before the glaze sets.
