When we were growing up, my mum used to make (and still does) the majority of our meals and snacks from scratch. One of my favourite memories was helping her in the kitchen – and licking the bowl of course! It’s a way of life she has passed onto me and I now get so much joy (well, most of the time), from cooking with my two eldest boys. They are both eager helpers in the kitchen and I love that I can make recipes with them that I used to help my mum make.
This easy orange cake recipe is one of my childhood favourites, with Mum making it regularly for a lunchbox treat or after-school snack whenever oranges were in season. It’s a great twist on a traditional butter cake recipe, and has just the right amount of orange flavour to appeal to the kids.
It’s a simple recipe to put together, that turns into a delicious, buttery soft cake, which I can never resist eating a slice or two of. Personally, I like to eat this orange cake while it’s still a little warm with a glass of milk (which my boys also love to do), however topping it with simple orange icing is also a great way to enjoy it.
Easy orange cake
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
- 125 g butter, softened
- ⅔ cup caster sugar
- grated rind 1 large orange
- 2 eggs
- 1 ½ cups self-raising flour
- ⅓ cup freshly squeezed orange juice
- 2 tbsp milk
- 45 g butter, softened
- grated rind of ½ orange
- 2 tbsp freshly squeezed orange juice
- 1 ⅓ cup icing sugar
- Preheat oven to 180°C and line the base and sides of a 22cm x 10cm cake tin with baking paper.
- Place the softened butter, caster sugar and orange rind in the bowl of an electric mixer and beat for 8 minutes until it's pale and fluffy.
- Add the eggs, one at a time, beating well after each addition until completely combined.
- Add the flour and turn your electric mixer onto a low speed, before slowly adding the orange juice and milk. Beat until the mixture has combined.
- Pour the mixture into the prepared tin and lightly smooth the top with the back of a spoon.
- Place the cake into the pre-heated oven and bake for 40 minutes or until the cake is cooked through. Every oven is different, so test by inserting a skewer into the centre of the loaf. If the skewer comes out clean, the loaf is cooked.
- After removing from oven, cool cake in the tin for 15 minutes before turning onto a wire rack to cool completely.
- Place the softened butter, orange rind and icing sugar into a bowl.
- Add the orange juice and whisk until smooth.
- Pour the icing over the top of the cooled cake and leave for 30 minutes to allow the icing to set.
- If the orange icing begins to set before you have put it onto the cake, just add a few extra drops of orange juice or water and stir to combine.
- This orange cake can be frozen either iced or un-iced. Simply cover it with a layer of baking paper and then foil. It can be stored in the freezer for up to 6 weeks.Lauren is the creator of the blog Create Bake Make where she shares simple delicious and most importantly easy recipes that the kids can help make and the entire family will enjoy. A keen home baker, Lauren is also a mum to three boys, so when she isn't breaking up arguments over toy trucks, you will find her in the kitchen baking up a storm! In her rare quiet moments, you will find her curled up with a book or the latest magazine, enjoying a hot coffee or indulging in her slight online shopping addiction.