Ingredients

The following ingredients have 10 Servings
  • 2 cups pastry/ cake flour
  • 1½ teaspoons baking powder
  • 1 pinch salt*
  • 1 cup butter (softened)
  • zest from 2 oranges (about 2-3 tablespoons)
  • 1 cup granulated sugar or very fine sugar (not powdered sugar)
  • 2 large eggs (room temperature)
  • 1 large egg yolk (room temperature)
  • ½ teaspoon vanilla
  • ¼ cup + 2 tablespoons milk (room temperature I used whole milk) ((90 grams total))
  • 2 tablespoons fresh squeezed orange juice
  • 1-2 cups powdered sugar (sifted)
  • 2-3 tablespoons fresh orange juice

Instruction

  • Pre-heat oven to 350F (180C). Grease and flour an 8 inch (20cm) cake pan.
  • In a medium bowl whisk together the flour, baking powder and salt, set aside.
  • Beat the butter and zest until creamy, approximately 1 -2 minutes, add the sugar and beat 2 minutes. Add the eggs and yolk one at a time, beating between each addition, add the vanilla beat to combine on speed #4 or high speed for approximately 1-2 minutes.
  • Add the flour in 2 additions, beat in the milk then the orange juice. Beat until combined, another 1-2 minutes. Transfer the batter to the prepared cake pan and bake for approximately 40-50 minutes (or longer). Test for doneness with a toothpick, when it comes out dry or better still with a 2-3 crumbs attached. Let it cool in the pan then move to a wire rack or cake plate. Dust the cake with powdered sugar and or drizzle with the glaze. Enjoy!