A delightfully light, citrus flavoured cake that is perfect for tea time or served as an elegant Easter dessert.
Prep time: 25 mins Bake time: 40 mins
Makes: 6-8 servings.
Instead of using glaze you can simply dust the cake with a little powdered sugar.
Ingredients
- 1/2 cup butter, softened
- 1 cup white granulated sugar
- 2 eggs, room temperature
- 1-1/2 teaspoons grated orange peel
- 1 tablespoon orange juice
- 1/2 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 cup milk
For the Glaze
- 1 cup confectioners sugar
- 2 tsp. orange zest
- 4 teaspoons orange juice
Directions
- Preheat oven to 350°F. Grease and flour a bundt pan.
- In a large bowl, cream together butter and sugar with an electric mixer until fluffy. Add eggs, orange peel and extracts and beat until combined.
- In another bowl, add flour and baking powder and stir to combine. Gradually add the flour mixture to the cream mixture, alternating with milk between additions. Make sure not to over mix between additions – just barely combine. The result is a cake with a light, even texture throughout.
- Pour into bundt pan. Place in oven on center rack and bake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Allow to cool for 10 minutes before removing from pan. Cool completely on a wire rack before glazing.
- For glaze: combine the confectioners’ sugar, orange juice and grated orange peel; whisk until smooth. Spoon over cake, allowing glaze to run down sides. Garnish with thin slices of orange, if desired.
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