This delicious cake is made with a fresh dash of citrusy flavor. It’s the perfect old fashioned cake for morning tea or with an afternoon cuppa and you are going to love it.

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Nicole of Cauldrons And Cupcakes has shared plenty of yummy recipes with us, and here’s another beauty.

This Easy Orange Butter Cake Recipe tastes as good as it sounds and bakes up wonderfully with gluten-free flour too. It has a lovely buttery crumb and you won’t stop at one slice.

via Cauldrons and Cupcakes

Easy Orange Butter Cake Ingredients

  • 8.8oz (250g) butter softened
  • (Nicole’s tip: If it’s cold, let it come to room temperature and if it’s very hot, remove butter from the fridge, cut into cubes and place into the mixer. It will soon warm up on its own.)
  • 1 rounded cup of castor sugar
  • (rounded means a little bit heaped rather than flat)
  • 4 eggs
  • 1 tbsp finely grated orange zest
  • 2 cups of sifted self-raising flour

(it’s fine to use your favorite gluten-free flour if you want)

  • 1/2 cup of fresh orange juice

Creamy Orange Frosting Ingredients

  • 2 cups icing sugar
  • 1 tbsp softened butter
  • 3 tablespoons orange juice

via Cauldrons and Cupcakes

Orange Butter Cake Recipe Instructions

Preheat your oven to moderate 350 Fahrenheit (180C)

Line an 8-inch springform cake tin with baking paper.

Beat the butter until soft in an electric mixer and then gradually add the sugar. Cream the butter and sugar until pale and thick. This takes a few minutes on medium speed.

Add eggs one at a time on low speed, beating well after each one.

Add orange zest and a couple of drops of food grade orange essential oil if you are using it.

Stop the mixer and dump sifted flour into the bowl. Mix on slow speed until well combined. Use a scraper to push the mixture on sides of bowl down into the batter if necessary and mix again.

With the mixer still on slow speed pour the orange juice in little by little until all combined.

Spread the batter into your cake tin and smooth the surface, making the center of the cake just slightly lower than the sides. This stops it rising too high when it bakes.

Bake for 40 minutes and then check. The cake is baked if it springs back when touched in the middle, or if a skewer inserted into the middle comes out clean. Leave a little longer if not quite done.

Remove cake from the oven. Cool in the tin for five to ten minutes and then place onto a rack to cool completely.

Place cake on serving plate.

via Cauldrons and Cupcakes

Add the orange juice, essential oil (if using) and softened butter to the sifted icing sugar, stirring well until the mixture is stiff and glossy. Spread onto the cooled cake.

Dipping your knife in hot water will help give a smooth and shiny finish as you spread the icing (frosting) mixture.

If you want to be fancy you can add some extra grated zest, candied peel or orange slices, sprinkles, coconut or white chocolate curls to decorate the top of the cake.

A big thanks to Nicole for sharing her easy and delicious recipe with us.

Where To Find Nicole

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