Orange Butter Cake

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

Ingredients

• 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)

Method

• 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.