Zutaten für Italian Orange Cake
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Zubereitung von Italian Orange Cake
- Preheat oven to 325°F (160°C). Generously grease and flour a 10-inch or 12-inch springform pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the orange zest and orange juice.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour batter into the prepared pan and bake for 45-50 minutes for a 10-inch pan, or 35-40 minutes for a 12-inch pan. The top may appear dark brown and slightly cracked – this is normal!
- Let the cake cool in the pan for 15 minutes before running a knife around the edges to loosen.
- Carefully remove the sides of the springform pan and transfer the cake to a wire rack to cool completely.
- While the cake cools, prepare the frosting. In a medium bowl, cream together the butter and powdered sugar until smooth. Add the orange zest and orange juice, mixing until well combined.
- Once the cake is completely cool, frost the top with the orange frosting.
- Garnish with candied orange peel (optional).
- Store loosely covered in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
109g
Fat
9g
Carbs
12g
