Butter Orange Cake Recipe

Introduction

This Butter Orange Cake is a delightful blend of rich butter and fresh citrus flavors, creating a moist and tender treat perfect for any occasion. With a simple glaze option, it’s both elegant and easy to make at home.

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 (not powdered 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; preferably whole milk)
• Two tablespoons fresh-squeezed orange juice
• For the glaze (optional):
• 1-2 cups powdered sugar (sifted) (120-240 grams)
• 2-3 tablespoons fresh orange juice

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Grease and flour an 8-inch (20cm) cake pan to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Step 3: In a large bowl, beat the softened butter and orange zest together until creamy, about 1 to 2 minutes. Add the granulated sugar and beat for another 2 minutes until light and fluffy.
4. Step 4: Add the eggs and egg yolk one at a time, beating well after each addition. Mix in the vanilla extract and continue beating on medium-high speed for 2 minutes.
5. Step 5: Add the flour mixture in two additions, mixing gently between each. Then, beat in the milk followed by the fresh orange juice. Continue beating until fully combined, about 1 to 2 minutes more.
6. Step 6: Pour the batter into the prepared cake pan and smooth the top. Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Allow the cake to cool in the pan for a few minutes, then transfer it to a wire rack or cake plate to cool completely.
8. Step 8: To make the optional glaze, mix the sifted powdered sugar with fresh orange juice in a small bowl until smooth. Adjust consistency by adding more juice if too thick, or more powdered sugar if too thin.
9. Step 9: Drizzle the glaze over the cooled or slightly warm cake. Optionally, dust with extra powdered sugar before serving. Enjoy your Butter Orange Cake!

Tips & Variations

• Use room temperature ingredients for a smoother batter and better rise.
• Try substituting half the orange juice with lemon juice for a citrus twist.
• For extra moisture, brush the cooled cake with additional orange juice before glazing.
• If you prefer a denser cake, reduce the baking powder to 1 teaspoon.

Storage

Store the Butter Orange Cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for best flavor and texture. Reheat gently in the microwave if desired. The glaze is best applied right before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can use all-purpose flour. The texture might be slightly less tender but the cake will still turn out delicious.

Is it necessary to add the orange glaze?

No, the glaze is optional. The cake is flavorful and moist on its own, but the glaze adds a lovely citrusy sweetness and a pretty finish.

Butter Orange Cake Recipe

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★★★★★

4.4 from 57 reviews

This delightful Butter Orange Cake combines a rich, buttery base with the fresh, zesty flavor of oranges, creating a moist and tender cake perfect for any occasion. Enhanced with a light orange glaze, this cake offers a beautiful balance of citrus brightness and sweet, creamy texture that will please all dessert lovers.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Glaze (Optional)

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

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (180°C). Grease and flour an 8-inch (20cm) cake pan to prevent sticking and ensure a smooth release after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the pastry flour, baking powder, and salt. Set this mixture aside as it will be incorporated later.
3. Cream Butter and Zest: Beat the softened butter along with the orange zest until creamy and light, about 1 to 2 minutes. This step helps infuse the cake with citrus aroma and develop a fluffy texture.
4. Add Sugar and Eggs: Add the granulated sugar to the butter and zest mixture and beat for 2 minutes until light and well combined. Then, add eggs and egg yolk one at a time, beating thoroughly between each addition to incorporate air and improve texture.
5. Flavoring: Add the vanilla extract and mix on medium to high speed for 2 minutes, ensuring even flavor distribution.
6. Combine Dry and Wet Ingredients: Add the flour mixture in two parts to the batter, gently beating between additions. Next, beat in the milk followed by the fresh orange juice. Continue mixing for another 1 to 2 minutes until the batter is smooth and homogenous.
7. Bake the Cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 40 to 50 minutes. The cake should be golden and a toothpick inserted in the center should come out clean.
8. Cool: Allow the cake to cool in the pan for 10 to 15 minutes before transferring it to a wire rack or cake plate to cool completely. This prevents breakage and helps it set properly.
9. Prepare the Glaze (Optional): In a small or medium bowl, stir together the sifted powdered sugar and fresh orange juice. Adjust consistency by adding more juice or milk if too thick, or more powdered sugar if too thin.
10. Glaze the Cake: Drizzle the prepared glaze over the cooled or slightly warm cake for an extra touch of citrus sweetness, or simply dust with powdered sugar for a classic presentation. Serve and enjoy your Butter Orange Cake!

Notes

• For best results, ensure eggs and milk are at room temperature before mixing for better incorporation.
• Use cake flour for a tender crumb. If unavailable, substitute with all-purpose flour but reduce quantity slightly and consider adding cornstarch for softness.
• The glaze is optional but enhances the orange flavor and adds moisture.
• Storage: Keep the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. Allow refrigerated cake to come to room temperature before serving.
• Adjust sugar amount slightly if you prefer less sweetness, keeping the balance with the orange zest and juice.

Keywords: Butter Orange Cake, Citrus Cake, Orange Zest Cake, Moist Cake, Easy Cake Recipe, Homemade Cake