Recipe: Rich Orange Butter Cake

RICH ORANGE BUTTER CAKE

"Inherently moist and buttery, it holds up well at room temperature and freezes wonderfully."

3 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon each: baking soda, salt
2 sticks (1 cup) unsalted butter, room temperature
1 1/ 3 cups sugar
2 teaspoons finely grated orange zest
4 large eggs
1 cup orange juice

Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans

Combine the flour, baking powder, baking soda and salt in a medium bowl; whisk until well blended. Set aside.

Beat the butter in a large bowl with a mixer on medium-high until smooth, about 1 minute. Add the sugar and the orange zest; beat until well combined. Add the eggs one at a time, beating well after each addition. Add half of the flour mixture; mix on low speed just until blended. Add the orange juice; mix just until blended. Add the remaining flour mixture; mix just until blended. Pour the batter into the prepared cake pans.

Bake until light brown and a tester inserted in the center comes out with just a few small crumbs attached, about 27-35 minutes. Transfer the pans to a rack; let cool about 15 minutes. Run a thin knife around the pan sides to loosen the cakes. Invert the pans on the rack; lift off the pans. Let the cakes cool completely before icing.

Makes 1 layer cake, 12 servings
Adapted from source: The Weekend Baker by Abigail Johnson Dodge