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Butter Orange Cake Recipe

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★★★★★

4.6 from 69 reviews

This Butter Orange Cake is a moist, tender, and flavorful dessert combining the rich creaminess of butter with the bright, zesty notes of fresh oranges. Perfectly sweetened and lightly infused with orange zest and juice, it is an ideal cake for any occasion. Finished with an optional orange glaze that adds a tangy-sweet touch, this cake is easy to prepare and bakes to a golden perfection.

Ingredients

Scale

Cake Ingredients

  • 2 cups (250 grams) pastry/cake flour
  • 1½ teaspoons baking powder
  • One pinch of salt
  • 1 cup (230 grams) butter, softened
  • Zest from 2 oranges (about 2–3 tablespoons)
  • 1 cup (200 grams) granulated sugar
  • Two large eggs, room temperature
  • One large egg yolk, room temperature
  • ½ teaspoon vanilla extract
  • ¼ cup + 2 tablespoons (90 grams) milk, room temperature (whole milk recommended)
  • Two tablespoons fresh-squeezed orange juice

Orange Glaze (Optional)

  • 1–2 cups powdered sugar, sifted (120–240 grams)
  • 2–3 tablespoons fresh orange juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease and lightly flour an 8-inch (20cm) cake pan to ensure the cake doesn’t stick after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and a pinch of salt. Set this mixture aside for later use.
  3. Cream Butter and Zest: Beat the softened butter and orange zest together until creamy and smooth, about 1 to 2 minutes. This step releases the oils in the zest to infuse the cake with bright citrus flavor.
  4. Add Sugar and Eggs: Gradually add the granulated sugar and beat for 2 minutes until fluffy. Then, add eggs one at a time, beating well after each addition, along with the egg yolk. Mix in vanilla extract and beat on medium-high speed for another 2 minutes.
  5. Combine Batter: Incorporate the dry flour mixture into the wet ingredients in two separate additions. Following this, beat in the milk and then the fresh orange juice. Continue beating for 1 to 2 minutes to ensure everything is well combined and the batter is smooth.
  6. Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top evenly. Bake the cake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the Cake: Allow the cake to cool in the pan for about 10-15 minutes, then transfer it to a wire rack or cake plate to cool completely.
  8. Prepare the Glaze (Optional): In a small to medium bowl, mix together the sifted powdered sugar and orange juice. Adjust the consistency by adding more juice or a splash of milk/cream if too thick, or more powdered sugar if too thin.
  9. Glaze and Serve: Once the cake is cooled or still slightly warm, drizzle the orange glaze over the top or dust with powdered sugar for a simple finish. Slice and enjoy this fragrant, buttery orange cake.

Notes

  • Use room temperature ingredients for better emulsification and smooth batter.
  • Pastry or cake flour is preferred for a tender crumb; all-purpose flour can be substituted but may result in a denser cake.
  • Adjust the glaze thickness depending on your preference for sweetness and texture.
  • The zest and fresh juice of oranges provide the best citrus flavor; consider using organic oranges to avoid pesticide residues on the zest.
  • Ensure the cake is fully cooled before glazing for a better presentation and texture.
  • Storage: Keep the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: Butter Orange Cake, Orange Cake Recipe, Moist Orange Cake, Citrus Cake, Homemade Cake, Baking with Oranges, Simple Cake Recipe

Find it online: https://spiceupwithsophie.com/butter-orange-cake-recipe/