Orange cake

Simply the zest!

If there’s such a thing as the perfect afternoon tea cake, then this orange cake is probably it. Fragrant with orange zest, topped with orange icing and coconut, it’s buttery, citrusy and utterly delicious.

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1.Preheat oven to 180°C (160°C fan-forced). Grease a 20cm-round deep cake pan.
2.In a medium bowl beat butter, rind, caster sugar, eggs, flour and milk with an electric mixer at low speed until just combined. Increase speed to medium, beat about 3 minutes or until mixture is smooth.
3.Spread mixture into pan. Bake 40 minutes. Stand cake 5 minutes; turn, top-side up, onto wire rack to cool.
4.Combine sifted icing sugar and juice in small bowl; spread over cake, sprinkle with coconut.

When making any cake by the quick-mix, one-bowl method, you should start by having the butter, eggs and milk at room temperature. You might also like to bake this cake in a loaf pan; line the pan base and bake the cake about 50 minutes.


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