Ingredients

The following ingredients have 7 Servings
  • 2 oranges, medium size
  • 1 1/2 cups flour, all purpose
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt (increase to 1/2 tsp if using unsalted butter)
  • 8 ounces sugar (one full, packed cup, white or brown (I used brown and suggest it))
  • 8 ounces butter (melted)
  • 4 eggs, large
  • 2/3 cup orange juice, freshly squeezed and strained
  • 2 Tbsp sugar, granulated or brown (Again, I used brown)
  • 2 Tbsp orange liqueur

Instruction

  • Preheat oven to 350 degrees. Butter the bottom and sides of a 9-inch cake pan and line the bottom with lightly buttered parchment paper. Flour the bottom and sides of the pan, shaking out the excess, and set aside.
  • Finely zest and juice the 2 oranges; you should have about 1 full tablespoon of zest and 2/3 - 3/4 cups of juice.
  • combine the flour, baking powder, and salt together in a small bowl.
  • In a mixing bowl (I used my stand mixer), combine the sugar and butter until well blended and smooth. Stir in the eggs, one at a time, beating vigorously after each addition.
  • Stir the dry ingredients into the wet in 4 additions until well-combined and lump-free after each addition, scraping down the sides of the bowl as needed. Stir in the zest and juice until blended.
  • Pour the batter into the prepared pan and bake for 30-35 minutes until the center is just set and the cake is golden.