Butter Cake Orange is a soft, moist cake made using fresh orange juice, orange zest, butter, sugar, and egg whites. It has a light texture and a bright citrus flavor that melts in the mouth.
The natural orange aroma fills the kitchen while baking, making it incredibly inviting and satisfying. I was inspired to make Orange Butter Cake during a quiet afternoon when I craved something fresh, sweet, and comforting.
The combination of butter and orange creates a delightful balance of richness and freshness. Now I will guide you through each step to create this fragrant and delicious Orange Butter Cake.
Why This Recipe Rocks?
This Butter Cake Orange stands out for its perfect balance of rich, buttery flavor and fresh citrus brightness. Using real orange zest and juice gives the cake a natural, refreshing taste without being overly sweet.
The whipped egg whites make the texture incredibly light and fluffy, while the simple ingredients keep it easy to make at home.
Butter Cake Orange a no-fuss crowd-pleasing cake that feels comforting and special ideal for any occasion.
How To Prepare Butter Cake Orange?
Recipe Information
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Course: Dessert or Snack
Cuisine: Western / European
Yield: 10 slices
Kitchen Utensils Needed
- Mixing bowls (2)
- Electric mixer or hand whisk
- Measuring spoons and cups
- Microplate or fine grater (for zest)
- Sifter or sieve
- Cake tin (loaf or 8-inch round)
- Spatula
- Cooling rack
- Oven
Ingredients
- 250 g self-raising flour (sifted)
- 1 tsp baking powder
- 250 g salted butter, softened to room temperature
- 4 egg yolks
- 4 egg whites
- 150 g caster sugar (divided: 50 g for egg whites, 100 g for creaming with butter)
- 60 ml freshly squeezed orange juice
- Zest of 1 orange
- 1 tsp orange extract (optional, for enhanced flavor)
How To Make Butter Cake Orange
1. Preheat your oven to 170°C (340°F). Grease your cake tin and line the base with parchment paper to prevent sticking.
2. In a clean, dry mixing bowl, beat the egg whites until they become foamy. Gradually add 50 g of caster sugar and continue whisking until stiff peaks form. Set aside.
3. In a separate bowl, cream the softened butter with the remaining 100 g of caster sugar until the mixture is light and fluffy. This should take about 3–5 minutes with an electric mixer.
4. Add the egg yolks one at a time, mixing well after each addition. Stir in the orange juice, orange zest, and orange extract (if using), blending until fully combined.
5. Sift together the self-raising flour and baking powder. Gradually fold the sifted dry ingredients into the butter mixture until just incorporated. Avoid over mixing to keep the batter light.
6. Gently fold the beaten egg whites into the batter in 2–3 additions to preserve the volume and lightness. Pour the finished batter into your prepared tin and smooth the top.
7. Bake for 45–50 minutes, or until a skewer inserted into the center of the cake comes out clean. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts Of Butter Cake Orange
| Nutrition | Amount |
|---|---|
| Calories | 360 kcal |
| Carbs | 42 g |
| Fat | 20 g |
| Saturated Fat | 12 g |
| Protein | 5 g |
| Sugar | 28 g |
| Fiber | 1 g |
Expert Tips For The Perfect Orange Butter Cake
➢ Soft butter blends better with sugar, creating a smooth, creamy batter.
➢ Avoid the bitter white pith by only grating the bright orange layer of the peel.
➢ Lightly beaten whites add volume without making the cake too dense.
➢ Gently fold in the flour to maintain an airy texture and avoid overworking the batter.
➢ Pour the orange juice in slowly while mixing to prevent the batter from becoming too runny.
➢ Smooth the top with a spatula to ensure an even rise during baking.
➢ For extra moistness and shine, apply the sugar and orange juice glaze immediately after baking.
When To Serve
This Butter Cake Orange is perfect anytime you want a light, citrusy treat. Serve it warm or at room temperature with a cup of tea or coffee for a delightful afternoon snack.
Butter Cake Orange also makes a lovely, refreshing dessert after a meal, especially during spring and summer when fresh oranges are in season.
Amazing Serving Ideas
Serve your Butter Cake Orange alongside a spoonful of tangy Greek yogurt or a drizzle of citrus glaze for an extra burst of flavor. Fresh mint leaves or candied orange slices make a pretty, aromatic garnish.
For a cozy twist, enjoy Butter Cake Orange warm with a splash of hot chocolate or chai tea on the side. Simple additions that make every bite special!
Additions And Variations
If you want to mix things up or customize the Butter Cake Orange to your taste, here are some tasty ideas I’ve tried or recommend:
1. Orange & Almond Delight
Add ½ cup finely ground almonds (almond meal) to the dry ingredients. This adds a lovely moist, nutty texture that pairs beautifully with the orange flavor.
2. Spiced Orange Butter Cake
Sprinkle in 1 tsp cinnamon and ¼ tsp ground nutmeg to the dry ingredients. The warm spices complement the citrus and make the cake feel like a cozy autumn treat.
3. Orange & Poppy Seed Crunch
Stir in 2 tbsp poppy seeds into the batter for a delightful crunch and a subtle nutty flavor that pairs amazingly with orange zest.
4. Glazed with Orange-Lemon Citrus Drizzle
Instead of just orange juice, mix equal parts fresh orange and lemon juice into the glaze. The lemon adds a sharper tang and brightens the cake even more.
5. Chocolate Orange Butter Cake
Fold in ½ cup mini chocolate chips or finely chopped dark chocolate chunks right before baking. Chocolate and orange are a classic duo that makes this cake extra indulgent.
6. Orange Butter Cake with a Yogurt Twist
Replace ¼ cup of the butter with Greek yogurt to make the cake slightly lighter and add a subtle tang that enhances the citrus flavor.
How Do I Store This Orange Butter Cake?
To store Butter Cake Orange, wrap it tightly in plastic wrap or place it in an airtight container to keep it moist. Store at room temperature for up to 2 days.
For longer storage, refrigerate the cake for up to 5 days, making sure it’s well covered to prevent it from drying out. Before serving, bring it to room temperature for the best flavor and texture.
You can also freeze the Butter Cake Orange wrapped securely in foil and plastic for up to 2 months; thaw it overnight in the fridge before enjoying.
FAQs About Orange Butter Cake
Can I use all-purpose flour instead of self-raising flour?
Yes! Just add 1 teaspoon of baking powder to 225 g of all-purpose flour to substitute for self-raising flour.
Can I use whole eggs instead of egg whites only?
This recipe uses only egg whites to keep the cake light and airy. Using whole eggs will make it denser but still tasty.
How do I know when the cake is done?
Insert a toothpick or skewer into the center if it comes out clean or with a few moist crumbs, the cake is ready.
Can I make this cake dairy-free?
You can substitute the butter with a dairy-free margarine or coconut oil, but the texture and flavor might change slightly.
Can I add other flavors to this cake?
Absolutely! Vanilla extract, cardamom, or a pinch of cinnamon all complements the orange flavor nicely.
Conclusion
I hope you enjoyed this delicious Butter Cake Orange recipe as much as I enjoyed sharing it with you! Its bright citrus flavor and soft, buttery texture make it a real treat for any occasion.
It’s simple to make yet impressive in taste perfect for family, friends, or just yourself. Give it a try, and I’d love to hear how your Butter Cake Orange turns out. Happy baking and enjoy every bite!
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Butter Cake Orange
Equipment
- Mixing bowls (2)
- Electric mixer or hand whisk
- Measuring spoons and cups
- Microplate or fine grater (for zest)
- Sifter or sieve
- Cake tin (loaf or 8-inch round)
- Spatula
- Cooling rack
- Oven
Ingredients
- 250 g self-raising flour sifted
- 1 tsp baking powder
- 250 g salted butter softened to room temperature
- 4 egg yolks
- 4 egg whites
- 150 g caster sugar divided: 50 g for egg whites, 100 g for creaming with butter
- 60 ml freshly squeezed orange juice
- Zest of 1 orange
- 1 tsp orange extract optional, for enhanced flavor
Instructions
- Preheat your oven to 170°C (340°F). Grease your cake tin and line the base with parchment paper to prevent sticking.
- In a clean, dry mixing bowl, beat the egg whites until they become foamy. Gradually add 50 g of caster sugar and continue whisking until stiff peaks form. Set aside.
- In a separate bowl, cream the softened butter with the remaining 100 g of caster sugar until the mixture is light and fluffy. This should take about 3–5 minutes with an electric mixer.
- Add the egg yolks one at a time, mixing well after each addition. Stir in the orange juice, orange zest, and orange extract (if using), blending until fully combined.
- Sift together the self-raising flour and baking powder. Gradually fold the sifted dry ingredients into the butter mixture until just incorporated. Avoid over mixing to keep the batter light.
- Gently fold the beaten egg whites into the batter in 2–3 additions to preserve the volume and lightness. Pour the finished batter into your prepared tin and smooth the top.
- Bake for 45–50 minutes, or until a skewer inserted into the center of the cake comes out clean. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition Facts Of Butter Cake Orange
| Nutrition | Amount |
|---|---|
| Calories | 360 kcal |
| Carbs | 42 g |
| Fat | 20 g |
| Saturated Fat | 12 g |
| Protein | 5 g |
| Sugar | 28 g |
| Fiber | 1 g |