Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs, at room temperature
- 1 1/2 teaspoon vanilla extract
- 1/4 cup fresh orange juice, divided
- 2 tablespoons orange zest
- 1/2 cup milk, at room temperature
- 1 cup confectioners’ sugar, sifted
Preparation
Step 1
Preheat oven to 350°. Grease and flour an 8-by-4-in. loaf pan.
Whisk the flour, baking powder and salt together in a medium bowl, and set aside. Using a mixer on medium speed, cream the butter and sugar together until light and fluffy. Beat in the eggs and vanilla until combined, then beat in 2 tablespoons of orange juice and the orange zest. Slowly add the flour mixture to the wet ingredients, alternating with the milk, until combined.
Pour the batter into the loaf pan, and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove from the pan and let the cake cool completely on a wire rack.
For the glaze, whisk the remaining 2 tablespoons of orange juice and the confectioners’ sugar together until smooth. Drizzle over cooled cake, and sprinkle with a little orange zest before serving.
Serves: 6-8