YUM Orange Loaf Cake!

Hello my lovely readers,

Christmas is approaching, the decorations are up everywhere (even in Delhi!), it’s snowing on my blog but my food preferences are too summery! I don’t know why, but I’m constantly craving for fresh, summery, citrus-ey cakes. Last week I made a really tasty Lemon Loaf Cake and it turned out amazingly good. I saw Rachel Allen baking an Orange cake on her show ‘Rachel Allen Bake!’ and almost instantly started craving it! Unfortunately I didn’t like the way that looked so I thought why not apply my lemon cake recipe to make an orange cake (they’re almost the same thing), so I did and the results were amazing!

All I can say is I made that cake yesterday and there’s none left today! 🙂 Super duper moist and super delicious! On a sidenote: I’ve made eggless cakes all my life but I can say I was foolish to have doubted the role of an egg in baking. Eggs do wonders to the texture! Always use eggs, however,for some reason if you cannot use eggs, I’ve mentioned the alternate too!

If you didn’t try my lemon cake recipe then try this, I’m so sure you will never follow another recipe again!

So, What are we baking?

Orange Loaf Cake

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What are we using?

Nothing really, if you’ve got oranges you can start baking right now!

250 gms Flour

125 gms Light Brown Sugar

125 gms Softened Butter

1 tsp Baking Powder

1 tsp Vanilla Essence

2 Large Eggs

Zest of 1 Orange

2 tbsp Orange Juice

100 ml Milk

VEGETARIANS: Use about 1/2 cup pureed banana instead of the eggs.

You will also need a 22 cm loaf tin, butter for greasing your tin and butter paper to line your tin.

What are we doing?

We’re baking THE most awesome cake and for that you need to follow these steps.

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Preheat oven at 180 degrees Celsius.

Step 1: In a large bowl, add the sugar to the butter.

Step 2: Whisk until both are combined and the mixture looks light and fluffy (kind of like in picture 2 above).

Step 3: In a separate bowl, sieve the flour and baking powder. In a jar, pour the milk and whisk the eggs in it. Now add both these mixtures to the butter mixture you made in step 2, little by little, until it form a batter.

Step 4: Add in the orange zest.

Step 5: Add in the vanilla essence.

Step 6: Add in orange juice.

Step 7: Transfer to a greased tin and bake for 27 minutes at 160 degrees or until the cake is golden on top and the skewer comes out clean.

P.s I say that because every oven is different, my oven sometimes takes longer than what the recipe demands, for example my Christmas special chocolate chip cookies. I say keep peaking into your oven, DO NOT OPEN THE OVEN DOOR, just peak. When you think the cake is done, take it out for a skewer test.

This cake is done when its a little golden on the top. Don’t wait for it to brown.

This recipe will yield a 20-22 cm loaf, serves 6-8 people. In my house, 10-15! 😀 We like to share!

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Enjoy this cake the way I do, with some TEA on a sunny afternoon! 😀

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You can save this cake for upto a week (not that you’ll need to, it will be finished in a day or two!) Wrap a little butter paper to keep the moisture intact.

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Happy Baking!!

Love,

Radhika xx

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Lemon Loaf Cake!

Hello readers,

Quick flashback~ I lived in London for a year or so and that’s where I was acquainted to lemon cakes. I would almost all the time buy McVities Lemon cake when I went grocery shopping (that cake is gorgeous). But after coming back to my motherland India, I could no longer enjoy my favorite cake so I decided to bake it! To my horror, that lemon cake turned out to be a disaster! My cakes may not turn out perfect all the time but they always taste great but this particular cake in question shook my confidence in baking, cooking and everything I thought I knew!

Luckily, I’ve got the skin of a Rhino and I never give up! I kept looking for better recipes and ways to avoid another disaster and today my friends was the day when I combined a few recipes and baked a PERFECT lemon loaf cake!!! God finally granted my wish! So my readers, look no further, this is the recipe you want to try to bake a super moist lemon loaf cake!

So, What are we baking?

Lemon Loaf Cake

This recipe will yield a 20 cm loaf. Serves abut 6-8 people.

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My lemon loaf cake! Happy baking!

What are we using?

22 cm loaf tin

250 gms flour

1 1/2 tsp baking powder

150 gms light brown sugar

125 gms butter (room temp)

2 large eggs

1 tbsp lemon juice

Rind of 1 lemon

150 ml milk

1 tsp vanilla essence

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Super moist on the inside!

What are we doing?

Preheat oven at 180 degrees. Butter your tin and line with parchment/butter paper.

Step 1: Sieve flour and baking powder and mix it properly.

Step 2: Whisk together butter and sugar until pale yellow. In a separate jar, whisk together milk and eggs.

Step 3: Add the flour mix little by little to the butter+sugar mix. Simultaneously, keep adding the milk+eggs milk little by little too, so that that it forms a batter. By the end of this process, your flour mix, milk+eggs mix and butter+sugar mix should have formed a smooth batter.

Step 3: Add in the lemon juice, lemon rind and vanilla essence to the mixture to the batter. Make sure its not too liquidey. I’ve noticed thicker batters yield denser cakes.

Step 4: Bake at 160 degrees for 35 minutes or until just golden on the top. Insert a skewer and if it comes out clean then your cake is ready!

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Tea and my lemon loaf cake! Match made in cake heaven!

Enjoy this cake on a sunny morning with tea or munch on it after supper!

Let us know what you thought about it and how your cake turned out!  I’m sure you’ll love it!

Much love,

Radhika xx