Ingredients:

  • 1 ½ cups (300g) Granulated sugar
  • 3 tbsp Fresh orange zest
  • 1 cup (226g) Unsalted butter, softened to 65°F (18°C)
  • 3 Large eggs, room temperature
  • ½ cup (120g) Low-fat sour cream
  • 2 tsp Pure vanilla extract
  • 2 cups (250g) All-purpose flour
  • ½ tsp Baking powder
  • ½ tsp Salt
  • ¼ cup (60ml) Freshly squeezed orange juice
  • 1 cup (120g) Powdered sugar, sifted
  • 2 tbsp Fresh orange juice
  • 1 tsp Orange zest

Instructions:

  1. Preheat and Prep. Set your oven to 350°F (175°C) and grease your loaf pan thoroughly with butter. Note: Using butter instead of spray helps the climb of the batter.
  2. Infuse Sugar. Rub 3 tbsp orange zest into 300g sugar with your fingertips until the sugar looks like damp sand.
  3. Cream Fats. Beat the zesty sugar and 226g softened butter for 5 full minutes until pale and fluffy.
  4. Emulsify Eggs. Add 3 large eggs one at a time, beating well after each. Note: This prevents the batter from curdling.
  5. Combine Aromatics. Whisk together 120g sour cream, 60ml orange juice, and 2 tsp vanilla extract in a small bowl.
  6. Whisk Dry Ingredients. In a separate bowl, combine 250g flour, 1/2 tsp baking powder, and 1/2 tsp salt.
  7. Alternate Addition. Add 1/3 of the flour, then 1/2 the sour cream mixture, repeating until just combined until no white streaks remain.
  8. Bake Loaf. Pour into the pan and bake for 55 minutes until a skewer comes out clean.
  9. Prepare Glaze. Whisk 120g powdered sugar with 2 tbsp orange juice and 1 tsp zest until smooth and pourable.
  10. Finish. Pour glaze over the cake while it is still slightly warm until it drips down the sides.