Beat and Bake Orange Cake

This quick orange cake is delicious without the frosting. I sometimes just sprinkle icing sugar on the top. This recipe can be used to make two 8-inch cake layers or a 9x5-inch loaf. If making a loaf cake, bake for 60 minutes.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 414 Calories

Ingredients

• 2 tablespoons orange juice
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 3 teaspoons baking powder
• 2 cups confectioners' sugar
• 6 tablespoons butter, softened
• 3 eggs, beaten
• 1 teaspoon grated orange zest
• 0.5 cup milk
• 0.5 cup vegetable oil
• 0.5 teaspoon salt
• 0.5 cup orange juice
• 1.5 cups superfine sugar
• 1.5 teaspoons grated orange zest

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.

Step 2

In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs, and 1 1/2 teaspoon orange zest. Set aside.

Step 3

Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.

Step 4

Divide batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Step 5

To make Orange Butter Frosting: Cream butter until smooth. Gradually beat in confectioners' sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest.