Ingredients (cake):
- 2 1/2 cups All-Purpose Flour
- 1 1/2 cups sugar
- 1 1/2 tsp baking soda
- 1/2 tsp Kosher salt
- 1 1/2 cups buttermilk
- 3/4 cup butter, softened
- 3 eggs
- 1 teaspoon vanilla paste
- 1 tablespoon orange zest
Ingredients (icing)
- 1/3 cup butter
- 3 cups confectioner's sugar
- 3-4 tablespoons orange juice
- 2 teaspoons orange zest
Preheat oven to 350 degrees.
Directions:
In a stand mixer, cream together the sugar and butter. Add the eggs, orange zest, and vanilla paste. Slowly add the dry ingredients and the buttermilk, alternating between the two, scraping down the sides of the bowl as you do. Beat 2-3 minutes on high.
Pour into the cake pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool on a wire rack.
Pour into the cake pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool on a wire rack.
Whilst the cake is cooling, make the icing. First, cream together the butter and sugar. Then, stir in juice and orange zest. Beat until smooth.
Ice when the cake is completely cooled.
