Equipment Needed
- 9×5 inch loaf pan
- Parchment paper
- Medium bowl
- Large mixing bowl
- Electric hand mixer or stand mixer
- Zester or fine grater
- Juicer or fork
- Wire cooling rack
- Whisk
Step-by-Step Instructions
My process always starts with the most important step: preparing the oranges. I wash and dry them well, then zest both oranges using a fine grater, being careful to only get the bright orange zest, not the bitter white pith beneath. The smell that releases is incredible. I measure out two packed tablespoons. Then, I juice the oranges until I have at least ¼ cup of fresh juice. Having these ready makes the rest of the process seamless. I preheat my oven and line my loaf pan with a sling of parchment paper for the easiest removal later.
In a medium bowl, I whisk together my dry ingredients: the flour, baking powder, baking soda, and salt. I give it a good whisk for about 30 seconds to ensure the leaveners are evenly distributed—this prevents any bitter pockets in the finished cake. In my large mixing bowl, I cream together the softened butter and granulated sugar. I beat it on medium speed for a full 3-4 minutes until it becomes very pale, fluffy, and almost whipped. This isn’t just mixing; it’s incorporating air that will give the loaf its lovely lift.
Now, I add the eggs one at a time, beating well after each addition until fully incorporated. Then, I beat in the sour cream (or yogurt), fresh orange juice, orange zest, and vanilla extract. The mixture may look a little curdled at this point—that’s perfectly fine because of the liquid from the juice and sour cream. With my mixer on low speed, I gradually add the flour mixture to the wet ingredients. I mix just until the last streaks of flour disappear. A few small lumps are okay; overmixing is the enemy of a tender loaf.(See the next page below to continue…)