Ingredients
Scale
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 2 1/2 cups granulated sugar
- 5 large eggs, room temperature
- 1/3 cup freshly squeezed orange juice
- 1/4 cup milk, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon orange zest
For the Orange Zest Icing:
- 1 1/2 cups powdered sugar
- 2–3 tablespoons freshly squeezed orange juice
- 1 teaspoon orange zest
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or two loaf pans.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Combine orange juice and milk in a small bowl.
- Whisk together flour, baking powder, and salt.
- Alternate adding dry ingredients and orange juice mixture to the butter mixture, starting and ending with dry ingredients.
- Fold in orange zest.
- Pour batter into prepared pan(s) and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For icing, whisk powdered sugar, orange juice, and orange zest until smooth. Drizzle over cooled cake.