This quick orange cake is delicious even without the icing. I sometimes just sprinkle icing sugar on the top. This recipe can be used to make two 20cm cake layers or a 23x13cm loaf. If making a loaf cake, bake for 60 minutes.
2 cups (250g) plain flour
1/2 teaspoon salt
3 teaspoons baking powder
1 1/2 cups (330g) white sugar
1/2 cup (125ml) milk
1/2 cup (125ml) orange juice
1/2 cup (125ml) vegetable oil
3 eggs, beaten
1 1/2 teaspoons grated orange rind
120g butter, softened
2 cups (310g) icing sugar
2 tablespoons orange juice
1 teaspoon vanilla essence
1 teaspoon grated orange rind
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Preheat oven to 180 degrees C. Grease and flour two 20cm round cake tins. In a measuring cup, combine milk, 1/2 cup (125ml) orange juice, oil, beaten eggs and 1 1/2 teaspoons orange rind. Set aside.
Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the centre and pour in the milk mixture. Stir until thoroughly combined.
Divide batter into two 20cm tins. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.
To make Orange Butter icing: Cream butter until smooth. Gradually beat in icing sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange rind.
Lovely cake!!! I didn't make the icing... Made the cake alone... turned out superb.. But I added a little more orange juice about 3/4 cup to make the cake... I kept the remaining cake in the fridge and heated it the next day... It was still better than the previous day. - 20 Jun 2013