Ekani Ella Mary Berry Orange Loaf Cake is a soft, fragrant, and beautifully moist citrus loaf infused with fresh orange zest and juice. It offers a bright flavour, a tender crumb, and a refreshing sweetness that makes it perfect for breakfast, afternoon tea, or gifting. This loaf is simple to prepare, slices neatly, and fills your kitchen with a wonderful citrus aroma. If you love cakes that taste fresh and uplifting, this one is a must-try.
What Is Mary Berry Orange Loaf Cake?
Mary Berry Orange Loaf Cake is a classic citrus loaf made with butter, sugar, eggs, self-raising flour, and plenty of fresh orange zest and juice. It bakes into a golden, light loaf and is usually finished with a simple orange glaze that enhances the citrus flavour.
Other Popular Mary Berry Cake Recipes
Why This Recipe Is Worth Trying
- Fresh citrus flavour using real oranges
- Soft and moist crumb that stays tender for days
- Simple one-bowl method suitable for all skill levels
- Perfect for every season, from summer tea to winter comfort
- Customisable with chocolate, nuts, or poppy seeds
- Reliable and family-friendly, ideal for gifting
Essential Ingredients to Make Mary Berry Orange Loaf Cake
- 175g self-raising flour
- 175g softened butter
- 175g caster sugar
- 3 large eggs
- Zest of 2 oranges
- Juice of 1 orange
- 1 tsp baking powder
- 2 tbsp milk
Optional Orange Glaze
- 100g icing sugar
- 2–3 tbsp orange juice
Handy Kitchen Tools for Best Results
- 900g (2lb) loaf tin
- Baking parchment
- Mixing bowl
- Electric whisk or hand whisk
- Grater for zest
- Cooling rack
- Small bowl for glaze
Step-by-Step Instructions to Prepare Mary Berry Orange Loaf Cake
Step 1: Prepare the loaf tin
Line your loaf tin with baking parchment and lightly grease the sides to help the cake release easily after baking.
Step 2: Preheat your oven
Heat the oven to 160°C (fan) or 180°C (conventional) to ensure an even bake and proper rise.
Step 3: Mix the cake batter
Add flour, softened butter, caster sugar, eggs, baking powder, milk, orange zest, and orange juice into a mixing bowl. Beat until the mixture becomes smooth, creamy, and well combined.
Step 4: Fill the tin
Pour the batter into the prepared loaf tin and level the surface with a spatula for an even rise.
Step 5: Bake the loaf
Bake for 40–50 minutes or until the cake is golden and a skewer inserted into the centre comes out clean.
Step 6: Prepare the glaze
Mix icing sugar with orange juice to form a thick, smooth glaze. Adjust consistency by adding more juice or icing sugar as needed.
Step 7: Add the glaze
Pour the glaze over the warm loaf so it gently seeps into the cake and sets into a glossy finish.
Step 8: Cool and slice
Let the loaf cool completely on a wire rack to make clean, neat slices.
What I Got Wrong (And How I Fixed It)
- Flavour felt weak – Added extra zest and used only fresh juice
- Loaf turned dry – Reduced baking time and added a spoon of milk
- Top cracked too deeply – Lowered oven temperature slightly
- Texture felt dense – Mixed only until smooth to avoid tightening the batter
Healthier Version of Mary Berry Orange Loaf Cake
- Replace half the butter with Greek yoghurt
- Reduce sugar by 20–30% without affecting structure
- Use wholemeal self-raising flour for added fibre
- Add chia seeds for extra nutrients
Ingredient Substitutions for Mary Berry Orange Loaf Cake
- Mandarins or clementines instead of oranges
- Margarine instead of butter for a softer crumb
- Light brown sugar for a caramel hint
- Vanilla extract for added aroma
Pairing Ideas: What to Serve With Mary Berry Orange Loaf Cake
- Earl Grey tea for a citrus-enhancing pairing
- Greek yoghurt for a creamy contrast
- Fresh berries for colour and tartness
- Vanilla ice cream for a dessert-style serving
- Orange marmalade for double citrus flavour
Expert Tips to Make Perfect Mary Berry Orange Loaf Cake
- Use fresh oranges for the brightest flavour
- Avoid overmixing to keep the texture light
- Check the loaf early to prevent drying
- Cool fully before glazing for best results
- Zest finely for smooth distribution
- Use room-temperature ingredients for an even batter
- Pierce the loaf before glazing to help the syrup absorb
Creative Ways to Customize Mary Berry Orange Loaf Cake
- Add white chocolate chips for sweetness
- Mix chopped nuts for crunch and richness
- Top with candied orange peel for a bakery-style presentation
- Add poppy seeds for texture and contrast
- Use orange buttercream for a celebration-style topping
How to Store Leftover Mary Berry Orange Loaf Cake
- Keep in an airtight container for 3–4 days
- Refrigerate in warm climates to maintain moisture
- Freeze slices individually for easy future servings
- Thaw at room temperature to keep the crumb soft
How to Reheat Mary Berry Orange Loaf Cake
- Microwave slices for 6–7 seconds to refresh
- Warm in the oven at 140°C for 3–4 minutes for a just-baked feel
- Avoid overheating to prevent drying
Nutritional Value (per slice)
- Calories: ~290
- Carbohydrates: 40g
- Protein: 4g
- Fat: 12g
- Sugar: 28g
- Fibre: 1–2g
Mary Berry Orange Loaf Cake
Mary Berry Orange Loaf Cake is a classic citrus loaf made with butter, sugar, eggs, self-raising flour, and plenty of fresh orange zest and juice. It bakes into a golden, light loaf and is usually finished with a simple orange glaze that enhances the citrus flavour.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 10 slices 1x
- Category: Cake
- Method: Baking
- Cuisine: British
Ingredients
-
175g self-raising flour
-
175g softened butter
-
175g caster sugar
-
3 large eggs
-
Zest of 2 oranges
-
Juice of 1 orange
-
1 tsp baking powder
-
2 tbsp milk
Optional Orange Glaze
-
100g icing sugar
-
2–3 tbsp orange juice
Instructions
Line your loaf tin with baking parchment and lightly grease the sides to help the cake release easily after baking.
Heat the oven to 160°C (fan) or 180°C (conventional) to ensure an even bake and proper rise.
Add flour, softened butter, caster sugar, eggs, baking powder, milk, orange zest, and orange juice into a mixing bowl. Beat until the mixture becomes smooth, creamy, and well combined.
Pour the batter into the prepared loaf tin and level the surface with a spatula for an even rise.
Bake for 40–50 minutes or until the cake is golden and a skewer inserted into the centre comes out clean.
Mix icing sugar with orange juice to form a thick, smooth glaze. Adjust consistency by adding more juice or icing sugar as needed.
Pour the glaze over the warm loaf so it gently seeps into the cake and sets into a glossy finish.
Let the loaf cool completely on a wire rack to make clean, neat slices.
FAQs
How do I keep my orange loaf cake moist?
To keep an orange loaf cake moist, use fresh orange zest and juice, avoid overbaking, and add a splash of milk to the batter. Removing the cake from the oven as soon as a skewer comes out clean helps maintain its soft texture.
Why is my orange loaf cake not rising properly?
A flat loaf usually means the baking powder was expired or the batter was overmixed. Use fresh self-raising flour or add a teaspoon of extra baking powder, and mix only until the batter is smooth to keep air trapped inside.
How do I make the orange flavour stronger in the loaf cake?
Increase orange zest, use freshly squeezed juice, and add a teaspoon of orange extract if needed. Zesting the oranges finely helps release more essential oils for a brighter flavour.
Why does my orange loaf cake crack on top?
Cracks form naturally when the oven is slightly too hot or the batter is thick. Reducing the oven temperature by 10–15°C and smoothing the batter evenly helps achieve a more level top.
Final Words
Mary Berry Orange Loaf Cake is a bright, fresh, and deeply fragrant loaf that’s perfect for citrus lovers. Its soft texture, strong orange flavour, and easy preparation make it a favourite for everyday baking and special occasions alike. Once you try it, it quickly becomes a go-to recipe that feels both comforting and refreshing.
