I don't often make butter cakes like this one because of the large amount of butter that goes into it though I really love a rich butter cake. But one has to give ourselves a little treat at times.
My daughter was asking for an orange version and I found this butter cake on Kitchen Snippets. I loved how beautifully golden and moist it looked on her blog. The cake turned out really delicious - with moist, golden crumbs and a delicate orange flavour.
It was really addictive and I couldn't help but eat a couple of pieces though I had promised myself I wouldn't eat more than one for the sake of the waistline.
Orange Butter Cake (8 inch round)
Recipe from Kitchen Snippets
- 227gram/2 sticks butter – room temperature
- 200 gram sugar (I used 170g)
- 220 gram flour
- 1 tsp baking powder
- ½ tsp salt
- 4 large eggs
- Zest of an orange (I used the zest of 2 oranges)
- 5 tbsp orange juice (freshly squeezed)
- Grease and line an 8” round baking pan. Preheat oven to 350 degree F (175 degree C). Sieve flour, baking powder and salt and set it aside.
- Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition until mixture is light and fluffy. Add in the orange zest.
- Slow down the mixer and slowly add in the flour. Finally stir in orange juice. Mix until well combined.
- Turn out mixture into prepared tin. Level out mixture at the sides but allow a shallow well in the centre. This is to enable the cake to level up evenly during baking.
- Bake for 50-55 minutes or until cooked through when tested with a skewer.