Recipe Scene: Double Orange Cake

I think most people love the citrusy tang of an orange cake.  Like with all recipes like this you can substitute the orange for lemons or limes, but I think it works really well with the orange hit.  I’ve made a sort of buttercream frosting for the cake, but you can use glace icing, a dusting of icing sugar or just serve as is.  I generally make this in two log tins – easier to cut up and take to work or school.



125 grams butter, softened

1 tablespoon grated orange zest

¾ cup (165 grams) sugar

2 eggs

1 ½ cups (225 grams) self raising flour

1/3 cup (80 mls) freshly squeezed orange juice

½ cup (125 mls) milk



90 grams butter, softened

1 ½ cups icing sugar

2 tablespoons fresh orange juice – approx.

orange food colouring if you want




  1. Heat the oven to 180 degrees C and line a baking tin. Cream together the butter and sugar until light and fluffy.  Add the eggs one at a time beating well after each addition.
  2. Stir through the flour, milk and orange juice. Pour into prepared tin and bake for around 40 minutes or until done.
  3. Remove and allow to cook on a wire rack. Meanwhile make the icing.  Beat the butter with electric mixers until fluffy.  Gradually add the icing sugar, orange juice and colouring (if using).  Spread onto cooled cake.

About Kate Delbridge 141 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.

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