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Butter Orange Cake

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A tender, buttery single-layer cake brightened by orange zest and juice, finished with a simple citrus glaze. Perfect for brunch or afternoon tea.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups 2 cups (250 grams) pastry/cake flour (or low-protein all-purpose flour) Cake flour gives a lighter crumb.
  • 1.5 teaspoons 1 1/2 teaspoons baking powder
  • 1 pinch Pinch of salt
Wet Ingredients
  • 1 cup 1 cup (230 grams) unsalted butter, softened
  • 2 tablespoons 2 tablespoons fresh-squeezed orange juice (for batter) For batter.
  • 1 cup 1 cup (200 grams) granulated sugar
  • 2 large 2 large eggs, room temperature Ensure ingredients are room temperature.
  • 1 large 1 large egg yolk, room temperature For richness.
  • 0.5 teaspoon 1/2 teaspoon vanilla extract
  • 1.25 cups 1/4 cup + 2 tablespoons (90 grams) milk, room temperature Ensure it’s room temperature.
Glaze Ingredients
  • 1-2 cups 1–2 cups sifted powdered sugar (for glaze) Adjust quantity for desired sweetness.
  • 2-3 tablespoons 2–3 tablespoons fresh orange juice (for glaze) Adjust for consistency.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment).
  2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar until pale and fluffy, about 3–4 minutes with a hand mixer.
  4. Add the eggs and the extra yolk one at a time, beating well after each addition.
  5. Stir in the orange zest and vanilla until evenly distributed.
  6. Begin adding the dry ingredients in thirds, alternating with the milk and orange juice: dry, wet, dry, wet, finish with dry. Mix gently.
  7. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Glazing
  1. Whisk sifted powdered sugar with fresh orange juice until smooth and pourable. Adjust consistency as needed.
  2. Drizzle the glaze over the cooled cake and let it set for 10–15 minutes before slicing.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 200mgFiber: 1gSugar: 20g

Notes

For a richer flavor, consider browning the butter first. Room-temperature ingredients mix more uniformly. Store covered at room temperature for up to 2 days.
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