5 from 3 votes
Sliced rosemary orange loaf cake
Rosemary Orange Loaf Cake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This unassuming loaf cake is bursting with refreshing citrus flavor. Lightly sweetened, it's perfect for both brunch and dessert!

Course: Breakfast
Cuisine: American
Servings: 8
Calories: 295 kcal
Ingredients
  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup greek yogurt
  • 3/4 cup light brown sugar
  • 1/2 tsp vanilla extra
  • 3 eggs lightly beaten
  • 1/3 cup oil vegetable, canola, or coconut
  • 1/2 cup fresh cara cara orange juice from 2 oranges, divided
  • 1 tbsp orange zest from one orange
  • 2 sprigs fresh rosemary or 2 tbsp dried
Instructions
  1. Preheat the oven to 350. Grease a 9x5 loaf pan well with cooking spray. 

  2. Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

  3. In a large bowl, whisk the brown sugar and greek yogurt together until well combined. Add 1/4 cup fresh orange juice, beaten eggs, vanilla extra, zest, and oil and whisk well to combine. It will take a little while for the oil and eggs to mix in, make sure the batter is well combined! 

  4. In 3 batches, gently add the dry ingredients to the wet ingredients. Be careful not to over mix and use gentle folds to incorporate. The batter will have small lumps and that is okay. Add to the greased loaf pan.

  5. Tap the loaf pan on the counter a few times to eliminate air bubbles. Bake in preheated oven for 40 minutes or until a toothpick is inserted in the middle and comes out clean with a few crumbs. If your top is browning too much, tent it with aluminum foil. 

  6. While the cake is baking, in a small saucepan heat the remaining 1/4 cup orange juice with the rosemary over low heat for 10-15 minutes until fragrant and reduced by half. Pour over the slightly cooled loaf and allow to soak in. 

  7. Slice up the loaf and enjoy! 

Recipe Notes
  1. If using coconut oil, be sure it is melted and cooled slightly before adding to the wet ingredients. 
  2. You can poke holes in the top of the cake with a toothpick to help the juice soak in, but I found it wasn't totally necessary. 
  3. This would freeze great too!