Glazed Orange Loaf



Orange zest flavors both the cake and the glaze, the latter of which is also bright with orange juice (and lots of it, from two oranges). When mixing the batter, be sure to cream the butter and sugar well before beating in the egg yolks and zest, and then you'll need to gradually add the dry ingredients in alternating batches with the beaten egg whites, and mixing just until combined. The glaze is cooked on the stove while the cake is in the oven, then poured over the cake immediately for maximum absorption.


  • 125 grams butter
  • 200 grams sugar
  • 4 eggs
  • 1 orange (zested)
  • 125 grams flour
  • 1 teaspoon baking powder
  • 180 grams sugar
  • 250 milliliters water
  • water
  • 2 oranges (juiced)
  • 1 orange (zested)


  1. Melt butter in a double boiler or microwave.
  2. Mix melted butter and sugar and beat well.
  3. Add egg yolks and orange zest and beat.
  4. Sift flour and baking soda. Beat egg whites until stiff.
  5. Without beating, gradually add flour mixture, alternating with egg whites.
  6. Pour batter into a greased loaf pan and bake in preheated oven for 50-60 minutes.
  7. In a saucepan, heat sugar and water and bring to a boil.
  8. Lower heat and simmer for 5-6 minutes.
  9. Remove from heat and stir in orange juice and zest. Remove from oven, pierce cake all over with a fork and pour hot syrup over the top.
  10. Return to oven for a few minutes.
  11. Remove from oven and cool before removing from pan.
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