Easy and quick orange cake

Easy and quick orange cake

Ingredients:

  • One teaspoon of orange zest Juice from oranges:70 ml/¼ cup
  • 170 grams (¾ cup) of unsalted butter that has melted and been room temperature
  • White sugar, granulated: 170 grams or ¾ cup Three whole eggs, room temperature
  • 1/4 teaspoon of salt
  • Cake flour: 150 gramsor 1 and a half cups
  • tsp of baking powder
  • One-half teaspoon of organic orange food coloring (optional)
  1. Adjust the oven rack to the middle position and preheat to 170 C/340 F. Transfer the melted butter into spacious mixing basin.
  2.  With spatula, break the cubes apart. Using spatula, add the granulated white sugar to the softened butter and begin combining the two. 
  3. After the sugar has been partially mixed into the butter, combine the two with an electric hand mixer. 
  4. Continue blending them for solid five to six minutes, or until the butter becomes light in color and fluffy.
  5.  Add the eggs now, one at time, mixing in between each one. Give the orange good cleaning.
  6.  Next, use zester to grate the zest from the outer peel. Be careful not to irritate the white parts of thepeel as it may make your orange cake taste bitter.
  7. Once the orange has been zested, cut it in half and use an electric or manual citrus juicer to extract the orange juice from both halves. Pour the cake flour into a different mixing bowl, passing it through a sieve to sift it as you pour. To the cake flour, add the orange zest, baking powder, and salt.
  8. In order to ensure that all the ingredients are distributed evenly, mix them all together using a wire whisk. Using an electric hand mixer, combine the flour mixture with the butter-sugar combination and beat until the dry ingredients are well combined and no dry flour granules remain.
  9. A toothpick placed into the center of the orange cake should come out clean after 45 to 50 minutes of baking in the preheated oven. Don’t worry if the cake top cracks—this is frequent occurrence with any pound cake! Before taking the cake out of the pan, allow it to cool for ten to fifteen minutes. 
  10. Once the pan has cooled down sufficiently to handle, loosen the cake’s sides with knife or offset spatula to make sure it isn’t adhering to any of them. Remove the orange cake from the loaf pan and let it cool fully on wire rack. Slice the orange cake and serve it with dusting of powdered sugar after it has fully cooled.
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