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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.

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

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

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