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.
I love loaf cakes because they're simple, versatile, and so cozy cute. I just want to cut a slice every morning and afternoon to enjoy with my coffee and a good book outside in the fresh air. Dreams...
Now back to reality... this almond and orange cake is easy to make amidst the chaos of a family kitchen, and it doesn't require any special tools (I'm assuming everyone should have a zester). The hardest part about a loaf cake is waiting the almost hour for it to bake! But it's so worth it once it comes out ultra moist with the most tender crumb.
If you're looking for a citrus almond cake to brighten your day, one slice of this moist orange loaf cake will do the trick. Or if you're looking for other citrus desserts, check out my lemon lavender cupcakes or soft & chewy lemon lavender cookies.
Whether you're serving this moist orange and almond cake for brunch, dessert, or a mid-afternoon treat with coffee (one of my preferred ways to serve this orange almond pound cake), this loaf is guaranteed to impress and bring joy to your table. Keep reading for my foolproof tips for the best orange cake recipe with almonds that's as simple as it is delicious.
Jump to:
- Why You'll Love this Citrus Almond Cake Recipe
- Watch How to Make Moist Orange Almond Loaf Cake
- Ingredients
- Equipment
- My Favorite Loaf Pan
- Step-by-Step Instructions
- Expert Baking Tips
- Storage & Freezing
- Variations & Substitutions
- FAQs & Troubleshooting
- More Citrus Recipes
- Did you make this? I want to know!
- Recipe
- Comments
Why You'll Love this Citrus Almond Cake Recipe
- Easy to make & no special equipment required: Only 9 ingredients and no electric mixer! All you need is one or two bowls, a silicone mixing spatula, and a loaf pan. A trusty kitchen scale is also your best friend.
- Perfect for brunch, dessert, or gifting: Homemade almond loaf cake with a zesty orange flavor is sure to impress for any occasion or time of day, and anyone would be overjoyed to receive this as a gift.
- Delightfully balanced flavors: The bright citrus zest and juice perfectly complement the nutty warmth of almond extract, creating a simple yet irresistible flavor combination in every bite.
Watch How to Make Moist Orange Almond Loaf Cake
Ingredients
You only need a few pantry staples for this easy orange almond loaf cake.
Here in the Northern Hemisphere, oranges are in season during the winter months, with peak season being from December through March. Since I love using seasonal ingredients, this orange almond cake is one of my favorite ways to add something bright and cheery to the cold dreary wintertime.
- All-purpose flour: Provides structure and texture.
- Baking powder: Leavening agent that helps the cake rise and become light.
- Salt: Enhances the overall flavor and balances sweetness.
- Granulated sugar: Sweetens the cake and helps with moisture and texture.
- Eggs: Binds the ingredients together and provides moisture and richness.
- Canola oil: Adds moisture, making the cake tender and moist. You can use vegetable oil if you have that instead.
- Orange zest: Adds a fresh, bright citrus flavor and aroma.
- Freshly squeezed orange juice: Provides tangy sweetness and further enhances the citrus flavor.
- Almond extract: Infuses a subtle almond flavor that complements the orange. A little bit goes a long way!
- Sliced almonds: Adds a crunchy topping for texture and an extra nutty flavor. Plus, it makes it even prettier!
See recipe card for full list of ingredients and quantities.
Equipment
You only need a few pieces of equipment for this no-fuss homemade citrus cake.
- Kitchen scale: A baker's sidekick! Using a kitchen scale to measure ingredients by weight ensures accurate proportions and perfectly textured cookies every time.
- Zester: This zester is one of the most-used and most-loved tools in our kitchen.
- Loaf pan: This is my trusted favorite loaf pan.
My Favorite Loaf Pan
With 4.8 stars from almost 7K reviews, this USA Pan is what your kitchen needs.
Step-by-Step Instructions
Step-by-step instructions aren't really necessary for this super easy and simple almond and orange loaf cake, but I've got you covered just in case. The hardest part about this recipe is waiting for the loaf cake to bake!
Step 1: Mise en place. Measure and prepare all ingredients. When zesting the orange, be careful to remove only the outermost layer of the orange peel and not the white pith underneath. I like to secure my parchment paper lining in my loaf pan with mini binder clips.
Step 2: Prepare the dry ingredients. Whisk together the flour, baking powder, and salt. You can also add these in during step 5 if you don't want to dirty another bowl, but I prefer mixing separately to make sure the baking powder and salt are well distributed before I add them to the wet mixture.
Step 3: Infuse the sugar. Rub together the sugar and orange zest between your fingers. This foolproof technique releases oils from the orange zest enhancing flavor infusion, creating a fragrant, evenly flavored loaf cake.
Step 4: Add the wet ingredients. Add the eggs, oil, orange juice, and almond extract to the bowl with sugar and mix until combined. You can use a whisk, rubber spatula, or electric hand mixer if you wish.
Step 5: Add the dry ingredients. Add the flour mixture and fold it in until just combined. Be careful not to overmix the batter.
Step 6: Bake. Pour the batter into the loaf pan lined with parchment paper, then sprinkle the sliced almonds on top in an even layer, being sure that they don't overlap too much. You may not need the full ⅓ cup. Place the loaf pan in the oven and bake at 350 degrees Fahrenheit for 50-60 minutes. I check mine after about 40 minutes and loosely cover the top with foil to prevent browning. Once a toothpick inserted into the center comes out clean, it's ready!
Expert Baking Tips
- Don't overmix the batter. Once you add the dry ingredients to the wet ingredients, mix until just combined. Overmixing can cause the almond cake loaf to be dense or tough, and we want light and moist!
- Test for doneness early. Check the cake at the lower end of the baking time. Every oven is different, so testing early ensures you don't overbake and dry out the loaf.
- Let it cool slightly in the pan then remove to cool completely. Only allow the cake to cool for about 10-15 minutes in the pan. This ensures it has time to firm up before you remove it, preventing any breaking. After that, cooling it completely on a wire rack allows air to circulate, preventing the bottom from becoming soggy.
Storage & Freezing
For the best taste and texture, be sure to let this old fashioned orange almond loaf cake cool completely before storing!
Room temperature: Wrap the loaf in plastic wrap or store it in an airtight container. It should stay fresh for about 3 to 4 days at room temperature.
Refrigerator: If you want to extend the shelf life, you can refrigerate this loaf cake for up to a week. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out.
Freezing: This loaf cakes freezes well (unless it's eaten before this point – which is likely!). Wrap it tightly in plastic wrap and then foil. Place the wrapped loaf in a freezer-safe bag, and it should keep for up to 3 months. Thaw it at room temperature before serving. Expert tip: wrap slices individually for easy defrosting.
Variations & Substitutions
While this is the best orange almond loaf cake as-is (in my humble opinion), here are a few ways you could have some fun and switch it up.
- Orange citrus glaze: Drizzle a simple orange glaze on top for added sweetness. Mix about ⅓ cup of powdered sugar with ½-1 Tablespoon of freshly squeezed orange juice and a teaspoon of orange zest. As this sits, be aware that the almonds will become a bit less crunchy.
- Chocolate-orange combo: I firmly believe that every dessert could use some chocolate. Add mini chocolate chips to the batter for a more decadent flavor combination.
- Almond flour: To make this loaf cake with almond flour, replace up to ¼ cup of the all-purpose flour with almond flour for an extra nutty flavor.
- Swap the nut variety: Swap the almonds for pistachios or walnuts. If you do this, I'd recommend using vanilla extract in place of the almond extract.
FAQs & Troubleshooting
Absolutely! In fact, this orange and almond loaf cake recipe is naturally dairy-free, since it uses oil instead of butter.
You can substitute the all-purpose flour with gluten-free almond flour, however the recipe will likely require some adjustments. If you're substituting almond flour in this almond orange loaf cake, expect a denser, more moist texture and slightly richer flavor.
This loaf pairs beautifully with a cup of tea or coffee, a dollop of whipped cream, or a drizzle of honey or orange glaze for added sweetness.
Of course! Almond extract can be a bit of a contentious ingredient, as it's a very strong and bold flavor (while also being warm and cozy). You can substitute it for vanilla extract or leave it out entirely, but the cake will be less nutty in flavor with more of the orange coming through.
This could be due to underbaking, overmixing the batter, or opening the oven door too early. Make sure your oven is fully preheated before baking the loaf.
This is usually due to overbaking. There's a fine line between baked and overbaked. Use an oven thermometer to ensure your oven is at the correct temperature, and test for doneness early (around 45 minutes).
More Citrus Recipes
Looking for more recipes to brighten your day? Try these other citrus recipes:
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Recipe
Orange Almond Loaf Cake
Equipment
Ingredients
- 1 ½ cups (180 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (150 g) granulated sugar
- 3 large eggs (room temperature)
- ½ cup (118 ml) canola oil
- 1 Tablespoon orange zest (about 1 large orange)
- ½ cup (118 ml) orange juice (freshly squeezed, about 1 large orange)
- 1 teaspoon almond extract
- ⅓ cup (36 g) 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.
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