Orange Delight Cake

This gorgeous Orange Delight Cake is a sunny burst of citrusy goodness, packed with the brightness of fresh orange zest and juice. With its moist texture and just the right balance of sweet and tangy, this cake is sure to be the star of any gathering, whether it’s a brunch or a special celebration.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons grated orange zest
• 2 tablespoons freshly squeezed orange juice
• 1 cup buttermilk

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch (23cm) round cake pans. Line the bottoms with parchment paper for easy removal.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside. In a large mixing bowl, use an electric mixer to beat the butter until creamy, about 2 minutes.

Gradually add the sugar and continue beating until light and fluffy, about 3 minutes.

One at a time, add the eggs, beating well after each addition. Beat in the orange zest and juice.

With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture.

Beat just until combined. Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Notes

For the best results, make sure your eggs are at room temperature, as this will help the cake to be lighter and fluffier.

Also, don’t overmix the batter, as this can lead to a dense cake.

When you’re preparing the pans, make sure to grease them thoroughly and line the bottoms with parchment paper to ensure the cakes come out easily.

If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.

Let it sit for 5-10 minutes before using.

When you’re adding the flour mixture to the butter mixture, do it in three parts, alternating with the buttermilk, to avoid overmixing.

If you want a more intense orange flavor, you can increase the amount of orange zest and juice to your liking.

Let the cakes cool completely in the pans before transferring them to a wire rack to prevent them from breaking.

This cake is perfect for spring or summer, and you can decorate it with fresh flowers or orange slices for a beautiful presentation.

Nutrional Value

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 13g
• Trans Fat: 0g
• Cholesterol: 60mg
• Sodium: 350mg
• Total Carbohydrates: 54g
• Dietary Fiber: 1g
• Sugars: 35g
• Protein: 5g