This deliciously easy Orange Loaf Cake has a moist, tender crumb and a bright, citrusy flavour. It is topped with a simple orange icing glaze for an extra burst of orange. Perfect for afternoon tea or breakfast!
Grease a 25 cm (10-inch) Loaf Pan with a little bit of oil and line it with baking paper / parchment paper. Preheat your oven on 180 degree Celsius / 350 degree Fahrenheit.
Zest the oranges then slice them in half and collect the juice. Set aside.
In a large mixing bowl, whisk together the Eggs and Sugar for 2 to 3 minutes or until the mixture is bubbly (see note 1).
Whisk in the Orange Juice & Zest, Oil and Greek Yogurt. Add the sifted Self-Rising Flour (see note 2) and mix until just combined. Avoid over-mixing the batter.
Pour the orange batter into the prepared loaf pan and gently spread it into an even layer.
Bake for about 40 minutes, or until the cake has risen, the top looks golden and a skewer / toothpick comes out clean (see note 3). Place on a wire rack to cool down completely before removing from the pan.
Orange Icing
Sift the icing sugar in a mixing bowl and pour in the orange juice. Slowly whisk until you get a smooth liquid (see note 4). Pour or drizzle the icing over the cool cake, letting it fall around the sides.
Top with more orange zest to finish.
Notes
For a lighter crumb texture, you can whisk the eggs and sugar for longer until it starts to thicken and gets a lighter colour - about 4 to 5 minutes.
If using plain / AP flour, use the same quantity than self-rising flour and add 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and a pinch of salt.
Optionally, take the cake out of the oven after about 5 minutes and slash the centre with a sharp knife to get a clean crack when the cake rises.
The icing used here is rather thin because we are not using a lot of icing sugar; if you want a thicker consistency, simply increase the quantity of sugar.