1. Preheat the Oven:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan (or loaf pan). You can also line the bottom with parchment paper for easier removal.
2. Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream the Butter and Sugar:
- In another bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. This step helps make the cake light and airy.
4. Add the Wet Ingredients:
- Add the eggs, one at a time, mixing well after each addition. Then, add the orange juice, orange zest, milk, and vanilla extract. Mix until combined.
5. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Be careful not to overmix.
6. Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
7. Cool the Cake:
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
8. Make the Glaze (Optional):
- If you want a simple glaze, whisk together the powdered sugar and orange juice until smooth. Add orange zest for extra flavor. Drizzle the glaze over the cooled cake.
Serving:
- Serve the cake as is or with a dusting of powdered sugar. It pairs beautifully with a cup of tea or coffee!
Tips:
- For extra citrus flavor: You can add more orange zest or even use a combination of orange and lemon zest.
- For added texture: Fold in some chopped nuts or dried cranberries for a twist.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Enjoy the refreshing burst of citrus in every bite!
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