Thread by @lifesafeast

#isolationbaking recipe # 2 is a fabulous, luscious

Glazed Orange Loaf Cake

This recipe is in my cookbook but I want everyone to make it today so bake along and don't forget to share photos & tag me!

RT for your followers to bake along with us together!

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The yogurt & veg oil keep this intensely orange cake super moist for days. Serve this cake with or without the glaze but it really is so much more flavorful with it. Some people like to leave the loaf "age" 24 hrs to allow the syrup to really infuse throughout. Glaze before...

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serving.

Use blood oranges for a pinker cake, juice or juicy navels if you don't have bloods.

Recipe in 3 parts: loaf cake, syrup (granulated sugar & orange juice), glaze (powdered/icing sugar & orange juice).

Ready?

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Cake:

1 1/2 cups (7 ounces / 195 grams) flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (250 ml) plain whole milk or Greek yogurt
1 cup (200 grams) granulated white sugar
3 large eggs
Zest of 3 blood oranges
1/2 teaspoon vanilla
1/2 cup (125 ml) vegetable oil

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Blood Orange Syrup:

1/3 cup (85 ml) blood orange juice
1 tablespoon granulated white sugar


Glaze

2 tablespoons blood orange juice
1 cup (135 grams) confectioner’s (powdered or icing) sugar

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Make the loaf cake:

Preheat the oven to 350 degree F (180 degrees C). Butter a standard 9 x 5 x 2 1/2-inch (22 x 13 x 6 ½ cm) or 8-cup (2 1) loaf pan, line the bottom with parchment paper and flour the sides of the pan.

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Sift or whisk together flour, baking powder, and salt and set aside.

In a large mixing bowl, whisk together the yogurt, sugar, eggs, zest, and vanilla until blended and smooth. Slowly whisk the dry ingredients into the wet ingredients just until combined and smooth.

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Fold the oil into the batter, a little at a time, until well blended and no oil has collected around the edges of the batter.

Pour batter into the prepared loaf pan and bake in the preheated oven for 45-50 minutes or until the center of the cake is moist but set and

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a tester inserted into the cake comes out clean.

Leave the cake in the pan and place on a cooling rack.

Make the (Blood) Orange Syrup:

Place the orange juice and sugar in a small saucepan over low heat. Cook until warm and the sugar is completely dissolved and

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the liquid is clear. Set aside to cool slightly.

When the cake is done, remove from the oven onto a cooling rack that has been placed on top of a large foil-lined baking sheet and allow to cool for 10 minutes. Carefully loosen the cake from the pan by running a knife

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around the edges between cake and pan. Turn the cake out of the pan, discard the parchment paper, and then place the cake upright on the cooling rack. While the cake is still warm, pour and brush the warm syrup all over the top, allowing it to seep into and soak the

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loaf and to run down the sides. Allow to cool completely.

Prepare the Glaze when the cake has cooled completely.

Orange Glaze

Prepare the glaze by stirring the orange juice into the sugar until the sugar ha dissolved and the glaze is smooth. The glaze

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should be thin enough to spoon or drizzle over the cake but stiff enough that some of the glaze will stay on the top of the cake and the rest will cling to the sides (see photos).

Gently lift the cake off of the rack and onto a serving platter.

Slice and eat.

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Please ALWAYS read the entire recipe before starting. Make sure you have all of the ingredients before starting.

If you have any questions, ask me.

If I think of any tips or advice I will add it below.

Happy Baking!