I hate anything orange, but hear me out. This cara cara loaf cake changed my mind!
When I was a little girl I got car sick all the time, especially on twisty roads. This one time, we were heading home from the mountains after a warm day. I had been enjoying an orange push-pop when suddenly I got car sick. Since that day, I haven’t been able to enjoy anything orange. My aversion was so strong that I couldn’t even stand the smell of orange scented things, like candles or cleaning wipes.
But this loaf cake has completely changed my mind. I had some leftover cara cara oranges that were turning quick. So instead of letting them go to waste or turning them into orange juice, I wanted to try something different. I hadn’t made a loaf cake in a while so I thought why not give it a try. Oh. My. Gosh. The cara cara loaf cake was gone in a matter of two days.
Although some people hate the word moist, I can’t describe this loaf cake without calling it moist. The yogurt really gives it something special. The slices are tender, soft, almost pillowy. If you overmix the batter, it’ll lose its soft texture. So, make sure not to overmix the batter.
Concentrating the glaze over the stove before making the glaze gives the glaze that extra orange punch. This allows the orange flavor to stay strong with the addition of the powdered sugar. If the glaze is too thick, add one teaspoon of oat milk, or traditional milk, to the glaze at a time, stirring completely before deciding if you need to add another. You don’t want your glaze too thin.
Allow the glaze to fully set before slicing the cake. It keeps for a couple of days, but good luck letting it go that long. This cake didn’t last more than two days in my house!
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