Beat and Bake Orange Cake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 2 |
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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. Ingredients:
2 cups all-purpose flour |
1/2 teaspoon salt |
3 teaspoons baking powder |
1 1/2 cups superfine sugar |
1/2 cup milk |
1/2 cup orange juice |
1/2 cup vegetable oil |
3 eggs, beaten |
1 1/2 teaspoons grated orange zest |
6 tablespoons butter, softened |
2 cups confectioners' sugar |
2 tablespoons orange juice |
1 teaspoon vanilla extract |
1 teaspoon grated orange zest |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
2. In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs, and 1 1/2 teaspoon orange zest. Set aside.
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.
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.
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.
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