Orange Blender Cake

A Citrus-Forward Loaf Made with Whole Oranges

Bright, balanced, and perfect for citrus season, or any time of year

There’s something special about a loaf cake that’s easy to make but layered in flavor, and this one checks every box. Orange Blender Cake is citrus-forward, moist without being heavy, and just warm enough to feel comforting thanks to a splash of Kōloa Gold Rum and a touch of vanilla Greek yogurt.

In this article, you’ll learn how to transform a single navel orange, peel and all, into a batter that’s rich, smooth, and bursting with sunshine. The blender does the heavy lifting, the olive oil keeps it tender, and the rum deepens the citrus flavor without turning it boozy.

It’s the kind of bake you can pull together in under 15 minutes, then serve for brunch, wrap as a gift, or slice up for coffee breaks all week long.

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Servings: 1 standard loaf (9×5-inch, about 8–10 slices)

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Ingredients

For the Cake:

• 1 whole seedless navel orange (washed, quartered, seeds removed)

• 2 tablespoons fresh orange juice

• 4 eggs, at room temperature

• ¼ cup Kōloa Gold Rum

• ½ cup olive oil

• ¾ cup granulated sugar

• ¼ cup vanilla Greek yogurt