Orange Butter Cake 香橙牛油蛋糕

Ann Low

10 years ago

I’m sure everyone loves orange cake! This orange butter cake with yogurt is not only dense but soft, and full of orange fragrance, with a little hint of citrusy lemon. It’s another quick and easy recipe to whip up for an afternoon tea, and is delicious without frosting. It can be baked in 2 small 5 inch cake pans or one 7 inch round cake pan.

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Orange Butter Cake

Author Ann Low

Prep Time 15

Cook Time 35

Total Time 50

Servings small cakes

Ingredients

180 g butter - room temperature
95 g caster sugar
1/2 tsp vanilla extract
3 large eggs - lightly beaten
100 ml orange juice + 1/2 tbsp lemon juice
orange zest from 2 oranges
150 g plain flour
1/2 tsp baking powder
3 tbsp natural yogurt

Instructions

Grease 2 pieces 5 inch cake pan or 1 piece 7 inch round cake pan. Preheat oven to 170 deg C.
Sift plain flour and baking powder together, add orange zest, mix well and set aside.
Beat butter, sugar and vanilla extract with an elecrtic mixer at medium speed until light and fluffy.
Use low speed and slowly add in beaten eggs until mixture incorporated, mix well.
Gradually add the sifted flour mixture, alternate with orange/lemon juice, stop machine.
Lastly add in natural yogurt, fold well with a rubber spatula.
Pour batter into cake pan and bake in preheated oven for about 30-35 minutes or until a cake tester inserted in cake comes out clean.
Remove cake from oven, let it stay in cake pan for 10 minutes. Then cool cake completely on wire rack.