orange butter cake

orange butter cake

A very lovely fragrant buttery cake that keeps you going back for seconds and thirds and fourths etc etc.

Orange butter cake (adapted from Bakericious)

  • 250 grams unsalted butter
  • 1/2 tsp salt
  • 180 grams caster sugar
  • 4 eggs
  • zest from 2 large oranges
  • 250 grams all-purpose flour
  • 1 tsp baking powder
  • 2 tbsp grand marnier
  • 100 ml fresh orange juice
  1. Line and grease a 8 inch square pan. Preheat oven to 160 C.
  2. Rub orange zest into caster sugar.
  3. Sift flour and baking powder into a bowl. Set aside.
  4. With a mixer using the paddle attachment, beat butter, salt and sugar until light and pale.
  5. Add in eggs, one at a time, making sure each egg is combined well before adding the next.
  6. Add sifted dry ingredients all at once into butter mixture. Roughly combine with a rubber spatula.
  7. Add grand marnier. Mix for a minute.
  8. Gradually add orange juice, folding as you add.
  9. Fold well until no large pockets of flour remain.
  10. Scrape batter into prepared pan. Bake for 50 minutes or until a skewer in the center of the cake comes out clean.
  11. Let cake cool in the pan for 10 minutes before removing and placing the cake (still with parchment paper attached) on a cooling rack.
  12. Let cool completely before slicing.

orange butter cake1

A good butter cake really makes my day. 🙂

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