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A moist and tender Lithuanian-style orange pound cake that's bursting with citrus flavor! This easy-to-make loaf is perfect for Easter, afternoon tea, or anytime you’re craving a bright and zesty treat. Topped with a simple orange glaze and customizable with dried fruits or nuts, it’s a sunshine-filled slice of joy you'll want to make again and again. 🍊🍰
Equipment
- 2-lb loaf pan (9x5 inches)
- Electric hand mixer
- Microplane zester or fine grater
- Parchment paper
- Mixing bowls
- Spatula
- Cooling rack
Ingredients
For the Cake:
- 4 large eggs
- 250 g (1¼ cups) granulated sugar or caster sugar
- 120 g (½ cup) canola oil (or any neutral vegetable oil)
- 125 ml (½ cup) freshly squeezed orange juice
- Zest of 1 orange
- 1 tsp vanilla bean paste (or vanilla extract)
- 280 g (2¼ cups) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
For the Glaze:
- 150 g (1⅓ cups) icing sugar (confectioners’ sugar)
- 3-4 tbsp orange juice
Optional Toppings (not required for the recipe card, but can be listed):
- Dried cranberries
- Candied orange peel
- Chopped pistachios
- Extra orange zest
- Edible flowers or Easter sprinkles
Instructions
- Preheat the oven to 340°F (170°C). Grease and line a 9x5 inch (2 lb) loaf pan with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, beat the eggs and sugar with an electric mixer for 2–3 minutes, until thick, pale, and fluffy.
- Add the oil and beat again until fully combined.
- Stir in the freshly squeezed orange juice, orange zest, and vanilla bean paste.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gently fold the dry mixture into the wet mixture using a spatula, mixing just until no flour streaks remain.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 10–15 minutes. Then run a knife around the edges and lift it out using the parchment paper. Cool completely on a wire rack.
- To make the glaze, whisk the icing sugar with 3–4 tablespoons of orange juice until smooth and pourable.
- Once the cake is completely cool, drizzle the glaze over the top.
- Garnish with your choice of toppings like nuts, zest, or dried fruit.
Notes
Bright, zesty, and irresistibly moist — this Lithuanian-style Orange Loaf Cake is like a slice of sunshine in every bite. Featuring a soft, tender crumb and a fragrant citrus glaze, this easy pound cake is a celebration of simplicity and flavor. Perfect with a cup of tea, as a mid-afternoon treat, or a beautiful centerpiece on your Easter dessert table — this orange loaf cake is truly a family favorite that brings the cozy taste of home to any occasion. 🌼🇱🇹 A Taste of Lithuanian Easter Traditions
In Lithuania, no Easter celebration is complete without a dessert table brimming with sweet treats — from delicate cookies and pastries to beautifully crafted cakes. But in one family, it’s the simple orange pound cake that always stole the show. Baked lovingly from Easter through Christmas, this citrusy loaf became a timeless tradition, letting the bright flavors of the orange season linger all year long. 🍊🇱🇹🛒 Ingredients You'll Need
Here’s everything required to whip up this citrusy delight. These are all pantry staples — just make sure your oranges are fresh and juicy!- 4 large eggs
- 250 g (1¼ cups) granulated sugar or caster sugar
- 120 g (½ cup) canola oil or other neutral vegetable oil (like sunflower oil)
- 125 ml (½ cup) freshly squeezed orange juice (blood oranges work great too!)
- Zest of 1 orange
- 1 tsp vanilla bean paste (or vanilla extract)
- 280 g (2¼ cups) all-purpose flour (a.k.a. plain flour)
- 2 tsp baking powder
- ½ tsp salt
For the Glaze:
- 150 g (1⅓ cups) icing sugar (confectioners’ sugar)
- 3–4 tbsp fresh orange juice
Optional Decorations:
Candied orange peel, chopped pistachios, dried cranberries, edible flowers, Easter-themed sprinkles, or extra orange zest 🍬🌸👩🍳 How to Make Moist Orange Loaf Cake – Step-by-Step
1. Prep the Oven & Pan
Preheat the oven to 340°F (170°C). Grease a 2-lb loaf pan (9x5 inches) and line it with parchment paper, leaving some overhang for easy lifting later.2. Beat Eggs & Sugar
In a large bowl, combine the eggs and sugar. Using an electric mixer, beat on medium speed for 2–3 minutes, until the mixture is pale, thick, and fluffy.3. Add the Oil
Pour in the oil and beat again until well combined.4. Add Orange Goodness
Stir in the fresh orange juice, orange zest, and vanilla bean paste. The kitchen will already smell amazing! 🍊5. Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.6. Combine Gently
Fold the dry mixture into the wet ingredients using a spatula. Mix just until no streaks of flour remain. Be gentle — overmixing can make the cake dense.7. Bake the Cake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.⚠️ Baking time may vary depending on your oven and pan size. Keep an eye on it during the last 5 minutes!
8. Cool the Cake
Let the cake cool in the pan for 10–15 minutes, then run a butter knife around the edges and lift it out using the parchment sling. Cool completely on a wire rack before glazing.🍊 Make the Orange Glaze
In a small bowl, mix together the icing sugar and 3–4 tbsp of fresh orange juice until smooth and pourable. Adjust the juice to reach your desired consistency — it should drizzle easily but not be too runny.✨ Finishing Touches
Once the cake is fully cooled, spoon or drizzle the glaze generously over the top. Decorate as desired — chopped nuts, dried fruits, zest, or even Easter-themed sprinkles will make this loaf truly festive! 🎉💡 Expert Baking Tips
- Infuse your oil: For an extra citrus punch, gently warm the oil with orange zest and let it sit for 20 minutes (or overnight) before using.
- Room temp ingredients: Ensure your eggs and juice aren’t cold to avoid curdling and to promote even mixing.
- Don’t overmix: Overworking the batter can make the cake heavy. Fold until just combined.
- Test for doneness: Insert a skewer into the center — it should come out clean or with moist crumbs.
🧊 Storage & Freezing
- Room temperature: Store the cake in an airtight container or wrap tightly in plastic wrap for up to 4 days.
- Freezer-friendly: Freeze the unglazed loaf, tightly wrapped in cling film and foil, for up to 2 months. Defrost at room temperature and glaze before serving.
🧰 Equipment Checklist
- 2-lb (9x5 inch) loaf pan
- Electric mixer
- Microplane grater or citrus zester
- Parchment paper
- Mixing bowls & spatula
📌 Why You’ll Love This Lithuanian Orange Loaf Cake
- Quick and easy to make 🍽️
- Packed with real orange flavor 🍊
- Moist and fluffy every time 💛
- Perfect for Easter, brunches, and gifting 🎁
- Beautiful with glaze and toppings ✨
Whether you're celebrating spring, bringing a taste of Lithuania to your table, or just craving a moist citrus cake — this Orange Loaf Cake is bound to become a family favorite. Simple, sweet, and full of sunshine 🍰🌞
Wow, this Lithuanian Orange Pound Cake looks absolutely divine! That glaze is calling my name! The description alone has me craving a slice. Adding dried fruits or nuts sounds like a fantastic way to customize it – I’m already brainstorming combinations! Thanks for sharing this recipe; it’s going straight to my baking list. 😋