Fruits That Start With O (30+ Fruits Beginning With O!)
My fruits that start with O list consist of many delicious berries, apples, tropical fruits, and so much more! You will want to try everything from oranges to okra and all the tasty fruits in between! Get ready to master your alphabet challenges with this comprehensive list!
Servings: 12 servings
Calories: 320kcal
Prep 10 minutes
Cooking 40 minutes
Total Time 50 minutes
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Ingredients
Orange Loaf Cake
- ½ cup butter (softened, at room temperature)
- 1 cup sugar
- 2 large eggs (at room temperature)
- 3 tablespoon orange zest
- ½ cup orange juice (freshly squeezed or store-bought)
- 1 tablespoon coconut oil (melted)
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 cups all-purpose flour (spooned and leveled)
Orange Icing
- 2 cups confectioners sugar
- ¼ cup orange juice (freshly squeezed or store-bought)
- 1 tablespoon orange zest
- 1 pinch salt
- 1 teaspoon butter (melted)
(Note: 2x or 3x only changes the ingredient list)
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Instructions
Prepare the Orange Loaf Cake
- Preheat your oven to 350°F (175°C) and grease a standard-size loaf pan.
- Using a stand mixer or hand mixer, beat together the butter and sugar at medium speed until smooth and creamy.
- Beat in the eggs, one at a time, mixing well in between each one. Then, mix in the orange zest, orange juice, coconut oil, baking powder, and salt until thoroughly combined.
- Add the flour to the wet ingredients and stir until just combined. *Do not over-mix the batter.
- Pour the cake batter into the prepared loaf pan and smooth out the top. Bake in the preheated oven at 350°F (175°C) for 40-50 minutes, or until a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs.
- Remove the loaf from the oven and let it cool in the pan until you can easily touch it with your hands, then turn it out onto a cooling rack to finish cooling completely.
Make the Orange Icing
- In a large mixing bowl, whisk together the confectioners' sugar, orange juice, orange zest, and salt until nice and smooth.
- Add in the melted butter and whisk again until the mixture is smooth and there are no lumps.
- Once the orange loaf cake is completely cool, drizzle the orange icing over top and serve immediately.
Notes
- One medium-sized orange will yield about 1-2 tablespoons of orange zest and ¼ cup of orange juice.
- If your cake is not done baking yet, but the top is beginning to brown too much, you can cover it with aluminum foil and finish baking.
- This recipe tastes fantastic with freshly squeezed orange juice. However, if you are in a pinch or don't have fresh, flavorful oranges available, you can also use orange juice from a carton.
- Use oranges that are bright on the outside and have a fresh smell; this will give you great flavor when zesting them!
- You can easily adjust the consistency of the orange icing by adding more powdered sugar to thicken it or more orange juice to thin it out.
- To store: Keep your orange loaf cake stored in a sealed container. It can be kept at room temperature for up to 3 days. I don't recommend refrigerating it as the loaf cake won't stay soft and moist.
Nutrition
Calories: 320kcal (16%) | Carbohydrates: 55g (18%) | Protein: 3g (6%) | Fat: 10g (15%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 52mg (17%) | Sodium: 177mg (8%) | Potassium: 139mg (4%) | Fiber: 1g (4%) | Sugar: 38g (42%) | Vitamin A: 331IU (7%) | Vitamin C: 10mg (12%) | Calcium: 44mg (4%) | Iron: 1mg (6%)
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