Prep 20 mins
Cook 25 mins
from a late 1950's cookbook.
- 2 1⁄4 cups flour
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1⁄2 cup butter, softened
- 2 teaspoons grated orange rind
- 1 1⁄4 cups sugar
- 2 eggs
- 3 tablespoons milk
- 3⁄4 cup orange juice
- Sift flour, baking powder, salt and baking soda together 3 times.
- In a separate bowl, cream butter and orange rind together.
- Gradually add sugar, creaming together until light and fluffy.
- Add eggs one at a time, beating thoroughly after each addition.
- Then add flour mixture, alternating first with the milk; then with the orange juice, beating until smooth.
- Pour batter into 2 well greased 9 inch pans and bake for 25 minutes at 375 degrees Fahrenheit.
Delicious, with a good strong orange flavor! I added 1 teaspoon lemon extract to the cake batter, and used 1/4 cup butter plus 1/4 cup veg oil. Frosted it with a basic buttercream substituting OJ instead of the usual milk called for, cream cheese for half of the butter, and added more orange zest which gave pretty flecks throughout the frosting. I gave it 4 stars instead of 5 because my cake came out a little crumbly/dry...this may have been my fault though as I slightly overbaked it. Overall everyone loved it & I'll make it again for sure!
Really yummy! I only had enough fresh oj to make 1/2 a cup so I used 1/4 cup of lemon juice. I also added 1 tsp of vanilla and baked in a 9x13 inch pan and topped it with a lemon glaze. Will definitely make again. Thank you!
Wow! This cake is easy to make and delicious. I might add a teaspoon of vanilla essence the next time I make it. Thanks for a delicious recipe. Can't wait for the family to get home from office / school and try my cake. They're going to love it!