Butter cake with orange icing
This Butter Cake with Orange Icing features a rich, buttery base complemented by a refreshing orange drizzle. It's an easy-to-make treat perfect for various occasions.
Cook time 35 min
Prep time 15 min
Ingredients:
1 short spray cooking spray oil1/4 cup butter
3/4 cup sugar
2 tsp vanilla extract
3 eggs
1 tsp orange juice
1/3 cup sour cream
1 cup self-raising flour
1/4 cup all-purpose white wheat flour
1/2 cup powdered sugar
2 tbsp orange zest
This delicious Butter Cake with Orange Icing combines the rich, buttery flavor of classic pound cake with the refreshing zest of orange. Perfect for any occasion, this cake is both easy to make and delightful to eat.
Instructions:
- Preheat your oven to 350°F (175°C).
- Lightly spray the inside of a 9-inch round cake pan with cooking spray oil. Line the bottom with parchment paper for easier removal of the cake later on.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Mix in the vanilla extract until fully incorporated.
- Add the eggs one at a time, beating well after each addition to ensure the batter is smooth and creamy.
- Stir in 1 tsp of orange juice and the sour cream, mixing until fully combined.
- In a separate bowl, whisk together the self-raising flour and the all-purpose white wheat flour.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before icing.
- In a small bowl, sift the powdered sugar to remove any lumps.
- Add the orange zest to the sugar and mix until the zest is evenly distributed.
- Gradually add 1-2 tsp of orange juice, stirring continuously, until you achieve a smooth, pourable consistency.
- Once the cake is completely cooled, place it on a serving plate.
- Drizzle the orange icing over the top of the cake, allowing it to drip down the sides for a decorative effect. You can use a spoon or a piping bag for more control over the icing flow.
- Let the icing set for a few minutes, then slice and serve your delicious butter cake with orange icing.
Enjoy your homemade Butter Cake with Orange Icing!
To conclude, this Butter Cake with Orange Icing is a treat for the senses. The combination of the buttery cake with the fresh and zesty orange icing creates a harmonious balance of flavors. Enjoy a slice with a cup of tea or coffee, or serve it as a delightful dessert at your next gathering.
Butter cake with orange icing FAQ:
Use a 9-inch round cake pan, lightly sprayed with cooking oil and lined with parchment paper for easy removal.
Bake the cake in a preheated oven at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Yes, you can substitute sour cream with plain Greek yogurt or buttermilk for a similar texture and moisture.
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for a longer shelf life.
Ensure your baking powder is fresh, and check that you’re using the correct self-raising flour as the recipe calls for. Also, avoid overmixing the batter, which can affect the cake's rise.
Cooking Tips:
- Room Temperature Ingredients: Make sure the butter, eggs, and sour cream are at room temperature before you begin. This helps to create a smoother batter and ensures even baking.
- Fresh Orange Zest: Use fresh orange zest for the icing to get the most vibrant and aromatic flavor.
- Avoid Over-Mixing: When combining the dry and wet ingredients, mix only until combined to prevent the cake from becoming dense.
- Check for Doneness: Insert a toothpick into the center of the cake. If it comes out clean or with a few dry crumbs, the cake is done.
- Cool Completely: Allow the cake to cool completely before applying the orange icing to prevent it from melting and soaking into the cake.
Nutrition Facts
6 ServingsCalories 390kcal
Protein 7g
Carbohydrates 60g
Fiber 0.91g
Sugar 40g
Fat 13g
More recipes
Raspberry and almond ricotta dessert cake
A delightful ricotta cake with almonds and raspberries.
21 Apr 2026Chocolate chia seed pudding
A creamy chocolate chia seed pudding, perfect for breakfast or dessert!
21 Apr 2026Easy rice pudding tray bake
A simple and creamy rice pudding tray bake. Perfect for dessert!
21 Apr 2026Double ginger biscotti
Enjoy crispy double ginger biscotti with a hint of white chocolate.
21 Apr 2026