Orange Cream Loaf Cake is inspired by the iconic flavor of an orange creamsicle. However, this cake is better thanks to an interior cream cheese layer, fresh strawberries throughout, and the delicious finishing touch of an orange citrus glaze.
For other delicious sweet and savory recipes that feature citrus fruit, I invite you to try these other recipes on my site: Avocado Orange Salad, Homemade Orange Curd, Meyer Lemon Poundcake, Honey Lime Sriracha Chicken Thighs, and Orange Cranberry Ricotta Cookies.
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Table of Contents Found Here
- The ingredient list:
- Kitchen tools and equipment needed:
- How this recipe came to be:
- Why does this recipe work?
- How to prevent the strawberries from sinking to the bottom of the cake?
- Can this loaf cake be prepared in advance?
- The best way to store orange and strawberry loaf cake?
- Does this glazed citrus loaf cake freeze well?
- Is this a pound cake?
- Can other citrus fruits be used in place of the orange for this recipe?
- Can the strawberries be substituted with something else or left out altogether?
- How important is it to use the citrus zest when cooking or baking?
- Are the baking clips and parchment paper necessary for this recipe?
- Should the glaze be added while the cake is warm or cool?
- Top tips for recipe success:
- Additional recipes using a standard loaf pan:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Kitchen tools and equipment needed:
- standard-size loaf pan (1 pound size)
- parchment paper (optional)
- metal baking clips (optional, to hold the parchment in place)
- mixing bowls
- stand mixer or hand mixer
- measuring cups and spoons
- kitchen scale (optional)
- cutting board
- chef's knife
- paring knife
- silicone spatula
- microplane (for zesting the oranges)
- citrus juicer (optional)
- strainer (for sifting powdered sugar)
- cake tester
- cooling rack
- baking spray (optional)
How this recipe came to be:
My sister thoughtfully gave me some of the biggest, prettiest, navel oranges and strawberries I'd ever seen, so I knew I wanted to use them to make something extra special.
After a few days of internal debate, I settled on making a loaf cake because, one, I don't have any loaf cake recipes on my website, and two, I had just ordered (and received) two brand-new loaf pans I'd been waiting to use.
Why does this recipe work?
It has a poundcake consistency, yet a light, delicate flavor that's bright and fresh. The luscious ribbon of cream cheese filling is a magical surprise that adds texture and a dreamy, creamy flavor to this cake!
How to prevent the strawberries from sinking to the bottom of the cake?
Tossing the diced strawberries in a small amount of flour before adding them to the batter suspends the fruit within the batter so they won't sink to the bottom of the loaf pan while baking.
Can this loaf cake be prepared in advance?
It sure can. Feel free to make this cake up to 2 days in advance of when you plan to serve it.
The best way to store orange and strawberry loaf cake?
This cake is best stored in the refrigerator, wrapped well with plastic wrap, or stored it in an airtight container in the refrigerator up to 5 days.
Does this glazed citrus loaf cake freeze well?
It does. You can either wrap individual slices in plastic wrap or aluminum foil, then add them to a zip-top freezer bag.
Or the cake can be frozen in loaf form by wrapping it well before placing it in an airtight container or freezer bag.
Label, date, and freeze for up to 3 months. Allow the cake to thaw in the refrigerator overnight.
Is this a pound cake?
While its consistency and shape are similar to that of a traditional pound cake, this is not a pound cake.
Can other citrus fruits be used in place of the orange for this recipe?
Yes. Both lemon and lime would be amazing, and if you're a grapefruit fan, why not give that a try as well?
Can the strawberries be substituted with something else or left out altogether?
Sure thing.
Feel free to leave the strawberries out entirely if you're not a fan, or substitute fresh blueberries, raspberries, dried diced fruit, or even diced rhubarb, if you're so inclined.
As long as you toss the fruit lightly with flour (approximately 1 tablespoon of all-purpose flour) before adding it to the batter, the sinking of ingredients will no longer be an issue.
An extra tip if adding rhubarb to this loaf cake:
Make sure to finely dice the rhubarb so it softens as it bakes.
Also, add granulated sugar with the flour when tossing. Since rhubarb is extremely tart, the additional sugar (1.5 teaspoons) added to the flour for tossing will help balance its pucker-power.
How important is it to use the citrus zest when cooking or baking?
SO important!! ALWAYS add the zest of citrus fruit for the optimum flavor impact.
Did you know that the majority of the flavor and essence of any citrus fruit lives in the lightly dimpled, brightly-colored layer of its peel?
The white layer below the zest of a citrus fruit is known as the "pith" and has a bitter, unpleasant flavor.
When zesting citrus, do so before squeezing the juice, and always use a light touch: run the fruit over a microplane, making sure to remove only the colored layer and leave the white pith behind.
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Are the baking clips and parchment paper necessary for this recipe?
No, they are totally optional, but using them makes removing this loaf cake from the baking pan completely foolproof.
If you're not using the clips and paper, make sure to spray the loaf pan liberally with baking spray, and allow the cake to cool completely before turning it out of the pan and glazing.
Should the glaze be added while the cake is warm or cool?
I recommend cooling the cake completely so the glaze sticks to the cake and doesn't immediately drip off or soak into the already moist cake.
Top tips for recipe success:
- Preheat the oven for 30 minutes before baking.
- Make sure the eggs, butter, and cream cheese are at room temperature before starting.
- Toss the diced strawberries in flour to prevent them from sinking to the bottom of the cake while baking.
- Use parchment paper and baking clips to easily remove the cake from the pan after baking.
- Check the cake halfway through the baking process and cover it loosely with foil if its browning too quickly before it's fully baked.
- Remove the foil (if using), immediately after baking.
- Cool the cake completely before icing.
- Sift the confectioner's sugar (also known as powdered sugar or icing sugar) for the glaze before stirring the glaze to prevent lumps.
Additional recipes using a standard loaf pan:
Homemade English Muffin Bread is everything you what in an English muffin except that you make it in a loaf pan. The nooks and crannies in this bread are what dreams are made of!
Blueberry Banana Quick Bread with White Chocolate and Pecans is a definite upgrade from your typical banana loaf recipe. It's easy to make, too!!
This Italian Herb Quick Bread comes together in a snap with only one bowl, one spoon, and no kneading required. It's a fast, easy, and super delicious homemade bread!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Orange Cream Loaf Cake with Strawberries
Equipment
- parchment paper optional
- baking clips optional
- baking spray optional
- stand mixer optional
- hand mixer optional
- kitchen scale optional
- microplane for zesting the oranges
- citrus juicer optional
- Offset spatula optional
Ingredients
For the cake:
- ¾ cup butter I use salted, at room temperature
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons orange zest
- 1½ tablespoons fresh orange juice
- ¼ cup plain Greek yogurt
- 1¾ cup all-purpose flour, plus 1 tablespoon for the strawberries
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup diced strawberries
For the cream cheese center:
- 6 ounces cream cheese at room temperature
- ½ cup heavy cream
- ½ teaspoon pure almond extract
- 1 teaspoon orange zest
For the orange glaze:
- 1½ cups confectioner's sugar
- 2 tablespoons fresh orange juice
- 1 tablespoon orange zest
- ⅛ teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
To prepare the loaf pan:
- Cut or fold a piece of parchment paper to fit the inside of the loaf pan, making sure to leave two "wings" of paper on the sides of the pan for lifting the cake out after baking. Hold the paper in place in the pan using baking clips (optional). OR spray the inside of the loaf pan liberally with baking spray. Set the prepared pan adise.
To prepare the strawberries:
- Using a paring knife to hull and dice the strawberries into small pieces. Place the diced strawberries into a small bowl and toss them lightly with 1 tablespoon of flour. Set aside.
To prepare the cream cheese center:
- In a small bowl, stir together the softened cream cheese, heavy cream, almond extract and 1 teaspoon of orange zest until fully combined with little or no lumps. Set Aside.
To make the cake batter:
- In a large bowl (using a hand mixer or stand mixer with the paddle attachment), cream together the butter and sugar until light and creamy (approximately 5 minutes), making sure to scrape down the sides of the bowl occasionally.
- Add the eggs, orange zest, orange juice, Greek yogurt, and vanilla extract to the butter and sugar mixture and blend until fully combined, scraping down the sides of the bowl as needed.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients into the wet ingredients, in ⅓ increments, blending lightly between each addition of flour as to not overbeat the cake batter.
- When the flour is fully incorporated (the batter will be thick), use a wooden spoon or spatula to gently fold the prepared strawberries into the batter, making sure to distributed the berries as evenly as possible throughout the batter.
- Spoon half of the orange and strawberry cake batter into the prepared loaf pan making sure to spread the batter in an even layer, and into the four corners of the pan.Spoon the cream cheese filling evenly over the bottom layer of cake batter, trying not to let the cream cheese filling touch the sides of the pan, if possible. Spoon the remaining cake batter (the top layer of the cake) over the cream cheese layer. Gently spread the top layer of cake batter evenly in the pan, making sure to spread it into all for corners and to cover the cream cheese layer completely.
- At this point, you can remove the metal clips (if using), and place the filled loaf pan onto a baking sheet (optional) for easier transporting to and from the oven.
- Bake the cake on the center rack of the preheated oven for 45-50 minutes, and after that time, check on the color of the cake.If the cake looks too brown (it still has more time in the oven) cover it loosely with foil and return it to the oven to complete the baking.*Note - the foil is to prevent the cake from over-browning (or the top burning) before it is fully baked. This is an optional step only IF needed.Return the cake to the oven (with or without foil) and continue baking for the remaining time (approximately 40 minutes) or until a cake tester inserted into the center of the cake comes out clean, or the top of the cake has nicely domed, without a center divot.
- Remove the cake from the oven and allow to cool within the pan for at least 10 minutes. After 10 minutes (only if using parchment paper), lift the cake from the pan using the two "wings," and gently place the cake onto a rack to cool completely before glazing.If NOT using parchment paper, allow the cake to cool completely in the pan (for at least 90 minutes) before gently turning it out of the pan. Once out of the pan, invert the cake and cool it additionally (if needed) on a cooling rack before glazing.
To make the glaze:
- Sift the confectioners sugar into a medium-size bowl. Whisk in the orange juice, orange zest, and salt until the glaze is smooth with a thin yet runny consistency.
To decorate the cake:
- Spoon (or drizzle) the glaze over the completely cooled cake allowing the glaze to drip down the sides of the cake and onto the platter. Garnish the glazed cake with thin orange slices and sliced strawberries, if desired.
Video
Notes
Nutrition
I sincerely hope you'll enjoy making, serving, and of course, eating this citrusy orange and strawberry loaf cake as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
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