I have tried many orange cakes before. None were up to my expectations. They turn out to be too dry or lack in that orange taste. This is my favourite orange butter cake as it is so moist, giving my taste buds an intense orange taste without any artificial flavourings while not too sweet. That is the speciality of my desserts. They are never too sweet. Hence, you get to taste other beautiful flavours too.
I tested this orange butter cake recipe for about 2 to 3 times before finalizing it. The previous ones had less orange taste in them and were a little too sweet for my liking. I’m a fan of butter cake, pound mostly. On the other hand, I’m not fond of sponge cake on its own. Sponge cake with some filling or cream would be good for me. This orange cake is made so that you can indulge it just the way it is without any buttercream. But, you can always add one if that is your preference.
I use handwork in most of my cake baking. However, for this cake, you need to use a mixer for the first few steps where you have to mix the butter and sugar with the orange zest. The rest involves arm work.
Ingredients for this orange butter cake:
Can you imagine that you only need 6 ingredients to make this beautiful cake and all are basic and readily available kitchen stuff?
These are butter, sugar, orange ring and freshly squeezed orange juice, self-raising flour and eggs. That’s it and we are done.
Do you see how simple and easy this recipe is going to be?
Can I skip any one of the ingredients?
I would not suggest skipping any of the ingredients as all these are basic ones that make the cake what it is. The texture and taste will not be the same then, especially without the orange zest/ rind and freshly squeezed orange juice.
Can I substitute the self-raising flour with all-purpose flour?
Yes! You can use 250g of all-purpose flour with the addition of 2 teaspoons of baking powder. There will be minimal difference in taste.
20
minutes1
hourIngredients
200g softened butter
170g castor sugar (180-200g if you prefer a sweeter version)
2 large orange zest
125mls orange juice (freshly squeezed)
250g self-raising flour
3 eggs + 1 egg yolk
Directions
- Preheat oven to 150 degrees Celcius. Prepare a 7″ pan.
- Mix butter, sugar and orange zest with mixer.
- Add in orange juice and mix using a spatula.
- Add sifted self-raising flour.
- Add in eggs one after another mixing well after each addition.
- Place the batter in the pan. Bake for 1 hour. Baking time varies with your Oven type and temperature. Adjust accordingly.
Notes
- Do not cut the cake while it is hot. As the crumbs are tender, the cake might crumble.
