Orange Gold Cake With Orange Butter Frosting
A moist, flavorful orange cake with a bright citrus aroma, topped with rich orange butter frosting—perfect for celebrations or a delightful afternoon treat.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add egg yolks one at a time, beating well after each addition.
- Beat in grated orange rind and orange juice.
- Sift together flour, baking powder, and salt.
- Alternately add dry ingredients and milk to the creamed mixture, beating until smooth.
- Pour batter into a greased and floured spring-form pan.
- Bake at 375°F (190°C) for about 1 hour, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool, then remove from the pan.
Tips & Substitutions
For a lighter texture, make sure your butter is at room temperature before creaming with sugar. If you're out of orange juice, lemon juice can be a good substitute, although it will alter the flavor slightly. To enhance the orange flavor, consider adding a bit of orange zest to the frosting as well. This cake pairs beautifully with Dick Buyck'S Lemon Roll.
Serving Suggestions
This cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a cup of tea or coffee for a lovely afternoon treat. It also goes well with fresh fruit or a citrus salad, making it a great choice for brunch or dessert. For more delightful recipes, browse more American recipes.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. To keep it fresh longer, refrigerate it for up to a week. If you want to reheat slices, pop them in the microwave for about 10-15 seconds or enjoy them at room temperature for the best taste.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Gold Cake With Orange Butter Frosting contains roughly 499 calories, with 9g protein, 90g carbohydrates, and 11g fat. It is an excellent source of iron (38% of the Daily Value), calcium (37% of the Daily Value), and vitamin C (27% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1377mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
Yes, you can use whole eggs instead of just egg yolks, but the texture might be slightly denser. The egg whites add moisture, so if you prefer a fluffier cake, you may want to whip the egg whites separately and fold them in at the end.
How can I make the frosting orange-flavored?
To make the frosting orange-flavored, simply add some orange juice and extra grated orange zest to the butter and sugar mixture. Adjust the sugar accordingly to maintain the desired consistency. This will give your frosting a delightful citrus kick that complements the cake beautifully.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely before wrapping it in plastic wrap and storing it at room temperature. Frost it on the day you plan to serve it for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).