Butter cake with orange icing
Indulge in the rich flavor of our Butter Cake with Orange Icing! Made with creamy butter, a hint of vanilla, fresh orange juice, and a generous splash of sour cream, this cake delivers moist goodness in every bite. Topped with a zesty orange icing that combines powdered sugar and orange zest, this delightful dessert is perfect for any occasion. Try this easy-to-follow recipe and treat yourself to a slice of citrus heaven!
- 20 Apr 2024
- Cook time 35 min
- Prep time 15 min
- 6 Servings
- 11 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 390kcal | 16% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 60g | 18% |
| Fiber 0.91g | 2% |
| Sugar 40g | 39% |
| Fat | |
| Fat 13g | 15% |
| Saturated 6g | 21% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 90mg | 17% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 0.49mg | 3% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.28ug | 12% |
| Vitamin C 0.37mg | 0% |
| Vitamin E 0.32mg | 2% |
| Vitamin K 1.00ug | 1% |
| Minerals | |
| Calcium, Ca 33mg | 3% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 0.81mg | 7% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 100mg | 3% |
| Selenium, Se 15ug | 26% |
| Sodium, Na 40mg | 3% |
| Zinc, Zn 0.71mg | 6% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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