Butter Orange Cake

by

Butter Orange Cake

A Soft, Fragrant, and Zesty Treat That Melts in Your Mouth

This Butter Orange Cake is a delightful Italian-inspired dessert known for its tender crumb, buttery richness, and vibrant orange flavor. Lightly sweet and moist, it’s perfect for breakfast with coffee, a festive brunch centerpiece, or a charming afternoon snack. The combination of fresh orange zest and juice adds an irresistible citrus aroma that fills your kitchen while it bakes.

Why You’ll Love This Cake:

  • Moist and buttery with a soft, delicate crumb
  • Naturally flavored with fresh orange zest and juice
  • Perfect for any occasion: breakfast, tea time, or holidays
  • Optional orange glaze adds an extra burst of citrus sweetness

Ingredients

For the Cake:

  • 2 cups (250g) pastry flour or cake flour, sifted
  • 1½ teaspoons baking powder
  • 1 pinch of salt
  • 1 cup (230g) unsalted butter, softened
  • Zest of 2 oranges (about 2–3 tablespoons)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • ½ teaspoon vanilla extract
  • ¼ cup + 2 tablespoons (90ml) whole milk, room temperature
  • 2 tablespoons freshly squeezed orange juice

Optional Orange Glaze:

  • 1–2 cups (120–240g) powdered sugar, sifted
  • 2–3 tablespoons freshly squeezed orange juice (or more as needed)

Instructions

1. Prepare the Cake Pan & Preheat Oven

Preheat your oven to 350°F (180°C). Grease and flour an 8-inch (20 cm) round or rectangular cake pan. Set aside.

2. Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream Butter, Zest, and Sugar

In a large mixing bowl, beat the softened butter with the orange zest until creamy and aromatic (about 1–2 minutes). Add the granulated sugar and continue beating for 2 more minutes until light and fluffy.

4. Add Eggs and Vanilla

Beat in the eggs one at a time, followed by the yolk, ensuring each addition is fully incorporated. Add the vanilla extract and mix again until the batter is smooth.

5. Combine Wet and Dry Ingredients

Gradually add the flour mixture in two additions, mixing just until the flour is moistened. Pour in the milk and orange juice, and mix until just combined. Avoid overbeating—the batter should be smooth but not overworked.

6. Bake the Cake

Transfer the batter into the prepared pan and smooth the top. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.

7. Cool and Glaze

Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely. Once cooled, dust with powdered sugar or drizzle with the orange glaze.

To Make the Orange Glaze:

In a small bowl, whisk together the powdered sugar and orange juice until smooth. Adjust the consistency as needed:

  • If too thick, add a bit more juice (or a splash of milk).
  • If too thin, add more powdered sugar.

Drizzle over the cooled or slightly warm cake for a glossy, citrusy finish.

Serving Suggestions:

  • Serve warm with a dollop of whipped cream or Greek yogurt.
  • Pair with tea or espresso for an elegant afternoon treat.
  • Store in an airtight container at room temperature for up to 3 days.

This butter orange cake is a fragrant and nostalgic dessert that’s simple to make and guaranteed to impress. The texture is incredibly soft, the flavor is bright and buttery, and each bite practically melts in your mouth.

 

Leave a Comment