Orange Lilac Loaf Cake
Updated: May 13
Do you ever create or stumble upon a recipe that somehow tastes exactly like a season.....I know I have many that remind me of winter, or Christmas more specifically. But this new recipe tastes exactly like summer. It is floral, citrus, bouncy and delicious. The lilac part of this cake comes from the infused Lilac Sugar.
There are many different varieties of lilac. Any type, size colour and shape will work just fine for any of my lilac recipes. But please be sure you are using lilacs that are organic and haven't been sprayed with pesticides or herbicides.
If you happen to not have lilacs, or they are out of season, this cake will be just as good with regular old sugar....just less floral.
The glaze for this recipe is optional but I
definitely recommend using it. It is zesty and full of flavour.
Orange Lilac Loaf Cake
1/2 Cup Vegan Butter
1 cup Lilac Sugar
2 Flax Eggs
1/2 cup Orange Juice
2 TBSP Orange Zest
2 cups Flour + 1 TBSP
2 tsp Baking Powder
1 TBSP Apple Cider Vinegar
1 TBSP Plant Based Milk
1/2 tsp Salt
1 cup Icing Sugar
2 TBSP Orange Juice
2 tsp Orange Zest
1/2 tsp melted vegan butter
Preheat oven to 350' and grease your loaf pan. Put your 1 TBSP of flour into your loaf pan and carefully shake it around coating the greased bottom and edges in flour. Turn your pan upside down over the trash and gently tap to remove excess flour. Adding flour to your baking pan creates a barrier and prevent your cake from sticking to the edges. Set aside.
In a small bowl, stir together the milk and apple cider vinegar. This will create a bit of a buttermilk flavour and once mixed into the cake, the vinegar will also react with the Baking Powder to make your cake light and airy. Now set aside. In a second small bowl, add 2 TBSP ground flax seed with 1/3 cup water. Set aside. When you allow flax seed to sit in water, they become very gelatinous and work to bind your ingredients, much like regular eggs. In a large mixing bowl, beat together your butter and lilac sugar. Add in your orange juice (I used freshly squeezed and it was worth it) and 2 TBSP Orange Zest. Combine well. You will now mix in your Flax Egg mixture as well as the milk and vinegar mixture. Stir until well combined. In a medium sized bowl combine the remaining ingredients... Flour, Baking Powder and Salt. Mix well.
Pour the dry mixture into the wet and mix well. You can now pour your batter into your pre-greased and floured baking pan and put into your preheated oven for 60 min. You could possibly require another 5-10 minutes but your cake should be golden brown on the outside. While your cake is baking, you can mix your glaze combining all ingredients in a small bowl, mix well and allow it to sit at room temperature.
Once you cake is baked, remove it from the oven and allow to rest in the pan for 30 minutes. Once your cake has cooled for 30 minutes, turn it upside down and it should easily slide out of the baking pan. Set on a cooling rack and allow to cool for at least another 30 minutes.
Once your cake has cooled completely, pour your glaze over your cake. Decorate with lilacs, other edible flowers, orange zest or fruit of your choice. I really hope you enjoyed this recipe! If you did you should definitely check out my Banana Bread recipe....it is always a huge crowd pleaser!