Orange cake

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.

  • 15 mins preparation
  • 40 mins cooking
  • Serves 10
  • Print


Orange cake
  • 150 gram butter, softened
  • 1 tablespoon finely grated orange rind
  • 2/3 cup (150g) caster sugar
  • 3 eggs
  • 1 1/2 cup (225g) self-raising flour
  • 1/4 cup (60ml) milk
  • 3/4 cup (120g) icing sugar
  • 1 1/2 tablespoon orange juice
  • 1 tablespoon desiccated coconut


Orange cake
  • 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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