This quick orange cake is delicious without the frosting. I sometimes just sprinkle icing sugar on the top. This recipe can be used to make two 8-inch cake layers or a 9×5-inch loaf. If making a loaf cake, bake for 60 minutes.
Oh my goodness, I am SO glad I looked for a recipe today to use up a bunch of oranges! What a wonderful, lovely, delicious cake! I took a few suggestions from other reviewers and the result was perfect. I used 1 T. of zest and about 2 T. orange marmalade in the batter (tho’ I don’t know that the marmalade was really necessary). I made the cake in two 8-inch layers, and made the frosting as stated with just a little less vanilla than called for, which made enough to fill and frost the top. The orange flavor came through perfectly, the cake is moist and a beautiful shade of yellow-orange. The frosting is a must in my opinion, creamy and fluffy, and takes this cake over the top. I made this for my husband to take to the office tomorrow, but this cake is staying right here!
2 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
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