medshi8 This moist citrusy Mary Berry Orange Loaf Cake is made with fresh oranges and self-raising flour, ready in just one hour. Pouring the fresh orange glaze over the warm sponge creates a sweet, crunchy crust as it cools. I find it is the ideal companion for an afternoon cup of tea.
Why This Classic Works
Mary Berry’s all-in-one method takes the fuss out of traditional baking. I used to cream butter and sugar separately, but beating everything together yields a beautifully even crumb.
The real trick is applying the simple glaze while the loaf is still warm. It absorbs into the sponge while leaving a crisp sugar shell on top.
Mary Berry Orange Loaf Cake Ingredients
- 225g butter, softened
- 225g caster sugar
- 225g self-raising flour
- 1 tsp baking powder
- 4 large eggs
- 2 oranges, zested
- 2 tbsp milk
For the Glaze:
- Juice of 2 oranges
- 100g granulated sugar
How To Make Mary Berry Orange Loaf Cake
- Prepare The Tin: Preheat the oven to 160C Fan. Grease and line a 900g loaf tin with baking parchment.
- Mix The Batter: In a large mixing bowl, beat the softened butter, caster sugar, flour, baking powder, eggs, milk, and orange zest until smooth.
- Bake The Loaf: Pour the mixture into the prepared tin and level the top. Bake for 45 to 50 minutes until a skewer comes out clean.
- Make The Glaze: While the cake is baking, stir the orange juice and granulated sugar together in a small bowl.
- Glaze And Cool: Prick the warm cake all over with a skewer. Spoon the orange glaze evenly over the top, then leave to cool completely in the tin.
Recipe Tips
- Room temperature ingredients: Using soft butter and warm eggs prevents the cake batter from curdling.
- Check for doneness early: Ovens vary, so test the centre with a skewer at 40 minutes to avoid a dry sponge.
- Glaze while warm: The heat of the cake melts the sugar slightly, creating the signature crunchy crust.
What To Serve With Orange Loaf Cake
This cake shines alongside a strong pot of Earl Grey or English Breakfast tea. You can also serve it with a dollop of clotted cream or natural yoghurt for a richer dessert.
How To Store
Keep the loaf in an airtight container at room temperature for up to four days. You can also freeze the unglazed cake tightly wrapped in foil for up to three months.
FAQs
Can I use plain flour instead?
Yes, but you will need to add an extra 2 teaspoons of baking powder to ensure a good rise.
Why did my cake sink in the middle?
Opening the oven door too early or underbaking can cause the sponge to collapse.
Can I add chocolate chips?
Absolutely, folding in 100g of dark chocolate chips pairs beautifully with the fresh orange zest.
Nutrition
- Calories: 380 kcal
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 95mg
- Sodium: 210mg
- Total Carbohydrate: 52g
- Protein: 5g
Try More Recipes:
- Mary Berry Lemon Curd Cake Recipe
- Mary Berry All in One Cake Recipe
- Mary Berry Apple Sandwich Cake Recipe
Mary Berry Orange Loaf Cake
8
servings15
minutes15
minutesMary Berry Orange Loaf Cake features a moist, tender sponge packed with fresh orange zest and a crunchy sugar glaze. Ready in one hour, this simple bake uses basic pantry staples and is a fantastic choice for a casual afternoon tea.
Ingredients
225g butter, softened
225g caster sugar
225g self-raising flour
1 tsp baking powder
4 large eggs
2 oranges, zested
2 tbsp milk
Juice of 2 oranges
100g granulated sugar
Directions
- 1. Prepare The Tin: Preheat the oven to 160C Fan. Grease and line a 900g loaf tin with baking parchment.
- 2. Mix The Batter: In a large mixing bowl, beat the softened butter, caster sugar, flour, baking powder, eggs, milk, and orange zest until smooth.
- 3. Bake The Loaf: Pour the mixture into the prepared tin and level the top. Bake for 45 to 50 minutes until a skewer comes out clean.
- 4. Make The Glaze: While the cake is baking, stir the orange juice and granulated sugar together in a small bowl.
- 5. Glaze And Cool: Prick the warm cake all over with a skewer. Spoon the orange glaze evenly over the top, then leave to cool completely in the tin.
