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
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
- 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.
- Stir through the flour, milk and orange juice. Pour into prepared tin and bake for around 40 minutes or until done.
- 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.