Orange and ginger team up to flavor this incredibly moist orange ginger loaf cake. The tender loaf is swirled with bright citrus and packs a punch of ginger flavor in each bite.
Bright and Moist Orange Ginger Loaf Cake
Ginger is quickly becoming one of my go-to flavors and steals the show when it comes to the orange ginger loaf cake. The loaf cake is packed with flavor, not only from the ginger but with a bright citrus flavor. Ginger and orange might seem like they will fight for attention with this cake, but it is actually the opposite. The two flavors work together to create a bold yet seamless bite in the form of a loaf cake.
While this cake has end-of-citrus-season flavors, it really can be made year-round. It is best to use fresh oranges in this cake to get the best flavor, but oranges out of season will do as well. The cake uses both fresh orange juice and orange zest to get the signature bright citrus flavor in each bite.
It may surprise you that the cake's ginger flavor comes in the form of crystallized ginger. Since the ginger is candied, it adds a subtle sweetness to the cake without being overpoweringly sweet. The tanginess of the orange mixed with the earthiness and sharpness of the ginger make for a great combination.
Looking for more citrus cakes? Try my Meyer Lemon Pound Cake or Cranberry Orange Walnut Loaf.
Why You'll Love This Recipe
- Bold Flavor Combo - Both the ginger and the orange take this simple cake and pack it with bold flavors.
- Quick and Simple - The cake is super easy to make and is all made in one bowl.
- Freezer Friendly - Any extra cake can be frozen and kept in the freezer for 2-3 months.
Ingredients Needed For Orange Ginger Loaf Cake
See below for all the details on what you'll need to make the full recipe.
- Orange - Fresh oranges will be best for this recipe.
- Ginger - Use chopped crystallized ginger.
- Sour Cream - Keeps the cake moist and tender.
- Oil - I like to use canola oil for a neutral flavor.
Directions For How To Make Orange Ginger Loaf Cake
- Prepare.
Preheat the oven to 350 degrees and prepare a loaf pan with grease and parchment paper. Set to the side.
- Prepare the orange.
Zest the orange into a small bowl. Then, juice the orange into another small bowl and set to the side.
- Mix the wet ingredients.
Combine the sugar and eggs with a whisk. Then, mix in the sour cream, oil, orange juice, and orange zest.
- Add in the dry.
Add in the flour, baking powder, baking soda, and salt. Mix until combined.
- Fold in ginger.
Use a rubber spatula to fold in the chopped ginger pieces.
- Bake the cake.
Pour the batter into the prepared pan and bake the cakes in the oven for 45-55 minutes.
- Make the glaze.
While the cake is baking, make the glaze. Combine the powdered sugar, orange juice, and heavy cream in a small bowl and whisk until there are no lumps.
- Cool and frost.
Take the cake out of the oven and let the cake cool completely in the pan. When the cake is cool, take the cake out of the pan and pour the glaze over the top. Garnish with extra ginger pieces if desired.
Serving Suggestions
This cake goes with pretty much anything. It is a great tea cake, breakfast treat, or afternoon snack. It is also great to serve with brunch or a holiday meal.
Make Ahead and Storage
- Make Ahead: Make the loaf cake 1-2 days ahead of time. Because the loaf is rather moist, it is best to keep the cake in the refrigerator until you are ready to eat it.
- To Store: Store the loaf cake in an airtight container for 3-5 days. Keep the container in the fridge because of the moisture in the cake.
- To Freeze: Freeze any extra slices of the loaf cake wrapped in plastic or in an airtight container. If you don't plan on eating the loaf right away, wait to add the glaze until you take it out of the freezer.
Tips and Variations
- Ginger Flavor - If you want an even stronger ginger flavor, you can add dried ginger with the dry ingredients.
- Bake Time - The cake is dense, so if it takes longer to bake in the oven, don't worry. Use a toothpick to test when it is done. When it comes out clean, the cake is fully baked.
- Orange Juice - If you can't find a fresh orange or prefer orange juice, you can swap the juice from the orange for orange juice.
Orange Ginger Loaf Cake
Equipment
- loaf pan
- Mixing bowl
- Measuring spoons
- rubber spatula
- whisk
Ingredients
- 2 large oranges, zested and juiced
- ½ cup sugar
- 1 cup sour cream
- ½ cup oil
- 1 ¼ cups all purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- ½ cup crystalized ginger pieces, chopped
Orange Glaze
- 1 cup powdered sugar
- ¼ cup orange juice (saved from the squeezed oranges)
- 2-3 tbsp heavy cream
Instructions
- Preheat the oven to 350 degrees and prepare a loaf pan with parchment and grease. Set to the side.
- Juice and zest the oranges. Save ¼th cup of the juice for the glaze and set the rest to the side.
- Combine the sugar and eggs with a whisk. Then, add in the sour cream, oil, orange juice, and orange zest. Whisk to combine.
- Add in the flour, baking powder, baking soda, and salt. Mix to combine.
- Fold in the ginger pieces using a rubber spatula.
- Pour the batter into the prepared cake pan. Place the cake in the oven and bake for 45-55 minutes, until a toothpick run cleans.
- While the cake is baking, make the glaze. Combine the powdered sugar, orange juice, and heavy cream in a small bowl. Mix until there are no lumps left.
- When the cake is done, let it fully cool in the pan. Then, remove the cake from the pan and top with the glaze. Top the cake with more chopped ginger pieces if desired.
Chris says
You omitted amount of ginger to add
Margo says
1/2 cup of crystalized ginger pieces!