Super Soft Tangy Wholemeal Orange Drizzle Loaf Cake

I love loaf cakes, especially when they have some kind of citrus juice added. Like this wholemeal orange drizzle loaf cake.

Super Soft Tangy Wholemeal Orange Drizzle Loaf Cake

The recipe calls for half of the flour to be wholemeal and given this, it was surprisingly soft, and although there is obviously sugar in the cake, there isn’t tons and vegetable oil is used instead of butter. I am not trying to bag this as a healthy option, but as cakes go, it could be worse!

Super Soft Tangy Wholemeal Orange Drizzle Loaf Cake

This orange produces a beautiful, rich colour, but if orange isn’t your thing, try it with limes or lemons instead!

Super Soft Tangy Orange Drizzle Cake

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  • 100g (1/2 cup) sugar 
  • 2 tablespoons butter (softened)
  • 3 medium eggs
  • 1/3 cup orange juice 
  • 1/4 cup oil
  • 1/4 cup yoghurt
  • 100g (2/3 cup) wholemeal flour
  • 100g (7/8 cup) plain (all-purpose) flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarbonate (baking) soda
  • 1 teaspoon vanilla sugar/extract
  • Drizzle:
  • 1 tablespoon orange juice
  • 45g (1/2 cup) Icing sugar


~ Pre-heat the oven to 175°C (350ºF)

~ Cream the butter and sugar and beat in the eggs one at a time. Add orange juice, oil and yoghurt and beat until smooth.

~ Sift the flours, vanilla sugar, baking soda and baking powder together and add to the wet ingredients, stirring well.

~ Pour into a prepared loaf tin (mine was 25cm x 12cm) and bake for around 30-40 minutes until an inserted skewer comes out clean.

~ Leave to cool in the tin for a while, then turn out onto a wire rack and cool completely.

~ Mix the icing sugar and orange juice until a thick, runny paste forms. Drizzle over the top of the cake and leave to harden. Enjoy!


If you like healthier cake, check out these recipes:

Gluten Free Vanilla Muffins

Chocolate Almond Cake


Super Soft Tangy Wholemeal Orange Drizzle Loaf Cake

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