This tangy Orange Buttermilk Loaf Cake is the perfect dessert recipe for citrus season! It’s moist and tender and bursting with fresh orange flavor!
Oh citrus season, how do I love thee?
I’m a sucker for desserts of all kinds folks, but place a chocolate dessert and a citrus dessert in front of me and I’m choosing the citrus one every time. That fresh, tangy citrus flavor always steals my heart!
I’ve shared a few delicious citrus recipes over the years here at the BHK. My Winter Citrus Mascarpone Tart was a favorite, as well as my Citrus Meltaways this past holiday season and a few mentioned below just before the recipe card.
Moist and Tender Orange Buttermilk Loaf Cake
Today’s Orange Buttermilk Loaf Cake ranks right up there with my favorites! This loaf cake is moist, soft and fluffy and the added orange zest and buttermilk give it a tangy flavor you’re really going to enjoy.
The word that comes to mind at first bite is refreshing. Refreshing and simple if I’d choose two. Sometimes simple is all I want. No need for added glazes or frosting. Just a simple slice does the trick to treat my taste buds. And yours too I hope!
Orange Buttermilk Loaf Cake Ingredients
- cake flour
- baking powder
- baking soda
- unsalted butter
- granulated sugar
- orange zest
- sour cream
- vanilla extract
You’ll be using cake flour for this recipe to give the loaf a tender, fluffier consistency and some buttermilk and sour cream to give your cake a tanginess and a moist, soft texture. I’ve also added 1 1/2 teaspoons of the orange zest to give it that delicious orange flavor.
And the trick to making this loaf so pretty is of course whipping out my Nordic Ware 75th Anniversary Braided Loaf Pan. You know I’m a fan of all things Nordic Ware. This is not a sponsored post, I’m just truly a fan and wanted to share this gorgeous pan with you guys!
The pan does all the work. Makes this easy loaf a total beauty, don’t you think?
Hope you folks bake a loaf this citrus season and if you do, please let me know in the comments below. And as always, if you have any questions about the recipe, by all means, just ask. Enjoy!
A Few Cook’s Notes for Orange Buttermilk Loaf Cake
For this recipe, make sure your eggs, sour cream and buttermilk are all at room temperature and your butter is softened.
Make sure to spray you loaf pan generously with nonstick baking spray with flour for easy removal.
Everyone’s oven temperature differs a bit, so if your loaf is still not fully cooked after 35-40 minutes, keep baking until a cake tester inserted in the middle of the cake comes out mostly clean, with just a few crumbs. Your baking time will differ if you use a different size pan.
I like to let my loaf cool in the pan for about 15 minutes before turning it out onto a rack to totally cool.
You can serve the loaf plain or dusted with confectioners’ sugar, or with fresh whipped cream.
More Delicious Citrus Recipes to Enjoy
- 1 1/2 cups cake flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup (one stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup sour cream, room temperature
- 1 1/2 tsp. orange zest, finely grated
- 1 tsp. vanilla extract
- 1/2 cup buttermilk, room temperature
- Preheat oven to 350 degrees. Spray the Nordic Ware 75th Anniversary Braided loaf pan or a 9x5-inch loaf pan generously with nonstick cooking spray with flour.
- In a medium bowl, whisk together cake flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well until combined after each and scraping down the sides of the bowl as needed. Add the sour cream, orange zest and vanilla until well combined. Turn the mixer to low and add 1/3 of the flour mixture, followed by half of the buttermilk, then another third of the flour mixture, the remaining buttermilk and then the remaining 1/3 flour mixture, just until blended. Do not overmix.
- Scrape the batter into the prepared pan. Tap the pan on the counter gently once or twice to release any air bubbles. Bake for 35-40 minutes or until a cake tester inserted in the middle of the cake comes out with just a few crumbs. Place on a baking rack for 15 minutes to cool before turning out onto the rack to cool completely. You can serve plain or dusted with confectioners' sugar or with fresh whipped cream, if desired.