Orange Butter Cake
Orange Butter Cake
Ingredients
- 215 g butter, softened at room temperature
- 130 g granulated sugar, (increase to 150g if using more liquid)
- 3 eggs, approximately 55g each, weighed inclusive of shell
- 40 ml milk, room temperature
- 60 ml orange juice
- 1 orange zest, from 1 orange
- 190 g all-purpose flour
- 4 g baking powder
- 2 tablespoons orange juice, approx. 2-3 tablespoons, for drizzle (optional)
Instructions
- 1
In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until combined and light.
⏱️ 5 min
- 2
Whisk in the eggs, adding them one at a time. Ensure each egg is well incorporated and the mixture has a single, fluffy, and creamy texture before adding the next.
⏱️ 5 min
- 3
Whisk in the room temperature milk, followed by the orange juice and orange zest. Mix these ingredients into the batter until just combined.
⏱️ 3 min
- 4
Sift the all-purpose flour and baking powder into the wet ingredients. Gently whisk until just combined, being careful not to overmix the batter.
⏱️ 2 min
- 5
Transfer the cake batter to a 7 or 8 inch round baking tray that has been lined with parchment paper at the base. Spread the batter evenly.
⏱️ 5 min
- 6
Preheat your oven to 180°C. Bake the cake for 45-48 minutes, or until it is nicely golden brown and a toothpick inserted into the center comes out with only a couple of crumbs. The cake might crack slightly on top, which is normal.
⏱️ 48 min•🌡️ 180
- 7
While the cake is still warm, brush or pour the optional 2-3 tablespoons of orange juice over the top for an extra flavor boost.
⏱️ 1 min
- 8
Let the cake cool fully in the pan before slicing and serving. This allows the cake to set and enhances its flavor, especially from the next day.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Butter Cake
- 215 g butter, softened at room temperature
- 130 g granulated sugar, (increase to 150g if using more liquid)
- 3 eggs, approximately 55g each, weighed inclusive of shell
- 40 ml milk, room temperature
- 60 ml orange juice
- 1 orange zest, from 1 orange
- 190 g all-purpose flour
- 4 g baking powder
- 2 tablespoons orange juice, approx. 2-3 tablespoons, for drizzle (optional)
Instructions
- 1
In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until combined and light.
⏱️ 5 min - 2
Whisk in the eggs, adding them one at a time. Ensure each egg is well incorporated and the mixture has a single, fluffy, and creamy texture before adding the next.
⏱️ 5 min - 3
Whisk in the room temperature milk, followed by the orange juice and orange zest. Mix these ingredients into the batter until just combined.
⏱️ 3 min - 4
Sift the all-purpose flour and baking powder into the wet ingredients. Gently whisk until just combined, being careful not to overmix the batter.
⏱️ 2 min - 5
Transfer the cake batter to a 7 or 8 inch round baking tray that has been lined with parchment paper at the base. Spread the batter evenly.
⏱️ 5 min - 6
Preheat your oven to 180°C. Bake the cake for 45-48 minutes, or until it is nicely golden brown and a toothpick inserted into the center comes out with only a couple of crumbs. The cake might crack slightly on top, which is normal.
⏱️ 48 min•🌡️ 180 - 7
While the cake is still warm, brush or pour the optional 2-3 tablespoons of orange juice over the top for an extra flavor boost.
⏱️ 1 min - 8
Let the cake cool fully in the pan before slicing and serving. This allows the cake to set and enhances its flavor, especially from the next day.
⏱️ 60 min