• Preheat the oven to 350°F (180°C). Grease an 8-inch or 9-inch loaf pan, then line it with parchment paper with an overhang.
• In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk well and set aside.
• In a large bowl, combine sugar and orange zest. Working with your hands, rub zest into sugar until well combined and the sugar feels damp.
• Add oil, milk, orange juice, and vanilla extract to the sugar mixture. Whisk until everything is well combined.
• Add dry ingredients to the wet mixture and whisk until just combined. Add the melted butter to the batter and mix until it is well incorporated.
• Pour batter into the prepared pan, spreading it out evenly with a spatula or spoon.
• Bake the loaf cake for 45-50 minutes or until the top is firm and the toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 30 minutes, then carefully remove and allow it to cool completely on the wire rack.

Serving Suggestions

• Serve this Eggless Orange Loaf Cake warm with tea or coffee.
• Add a light orange glaze for extra sweetness.
• Dust with powdered sugar for a simple fish.
• It tastes delicious with vanilla ice cream.

Storing Suggestions

• Store the Eggless Orange Loaf Cake at room temperature for up to 3 days.
• Refrigerate the cake for up to 1 week.
• Freeze for longer storage.