Iced Orange Cake

• 總時間: 1 hour 10 minutes

食材

Cake:

1½ cups all-purpose flour,

2 tsp baking powder,

1⅓ cups granulated sugar,

2 tbsp finely grated orange zest (about 3 oranges),

1 cup full-fat sour cream (room temp),

3 extra-large eggs (room temp),

1 tsp vanilla extract,

¼ tsp orange extract,

¼ cup vegetable oil,

¼ cup salted butter (melted, slightly cooled).

Orange Glaze:

⅓ cup freshly squeezed orange juice,

⅓ cup granulated sugar,

1 tbsp salted butter

Orange Icing:

1 cup confectioners’ sugar,

1½ tbsp freshly squeezed orange juice,

2 tsp heavy cream,

orange zest for garnish

步驟

Preheat oven to 350°F. Grease 9 x 5-inch loaf pan, line bottom with parchment paper, grease again.

In medium bowl, whisk flour and baking powder; set aside.

In bowl of electric mixer with whisk attachment, combine sugar and orange zest; rub together with fingers for 30 seconds, until fragrant. Add sour cream, eggs, vanilla, and orange extract; mix until smooth. With mixer on low, gradually add dry ingredients, mixing until combined.

In small bowl, mix vegetable oil and melted butter. Gently fold into batter until incorporated. Pour into pan and smooth top. Bake for 55–65 minutes, until toothpick comes out clean. Cool cake in pan for 10 min, then transfer to wire rack set over baking sheet.

For glaze: Combine orange juice, sugar, and butter in small saucepan. Cook over medium heat, stirring occasionally, until sugar dissolves. While cake is warm, slowly pour glaze over top, allowing it to soak in. Let cool completely.

For icing: Whisk together confectioners’ sugar, orange juice, and heavy cream until thick but spreadable. If needed, add heavy cream ½ teaspoon at a time to loosen, or confectioners’ sugar 1–2 teaspoons at a time to thicken. The icing should spread neatly on top without running down the sides. Garnish with orange zest.