Buttery Orange Cake

Name: Buttery Orange Cake
Ingredients: 1 cup (2 sticks) butter, softened; 2 tbsp finely grated orange peel; 1 1/2 cups granulated sugar; 4 None eggs; 1 3/4 cups self-rising flour; 1/2 cup flour; 3/4 cup orange juice; None None FOR THE ORANGE ICING; 1 1/2 cups powdered sugar; 1 tsp butter, softened; 1 tbsp orange juice

11 ingredients

4 steps

Ingredients

1 cup (2 sticks) butter, softened
2 tbsp finely grated orange peel
1 1/2 cups granulated sugar
4 None eggs
1 3/4 cups self-rising flour
1/2 cup flour
3/4 cup orange juice
None None FOR THE ORANGE ICING
1 1/2 cups powdered sugar
1 tsp butter, softened
1 tbsp orange juice

Directions

1

Preheat the oven to 325°F. Grease deep 9-inch round cake pan; line bottom and side with parchment paper, extending paper 2 inches above edge of pan.
2

Beat butter, orange peel and sugar in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Fold in combined sifted flours and orange juice in two batches. Spread mixture into prepared pan.
3

Bake for about 1 hour until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4

Meanwhile for the orange icing, sift powdered sugar into medium heatproof bowl. Stir in butter and enough juice to form a firm paste. Place bowl over small saucepan of simmering water. Stir until icing is a spreadable consistency; do not overheat. Spread cooled cake with icing.