Use this Orange Flower Cake as a blueprint for other citrus cakes. Serve it plain, with a dusting if confectioners sugar, or poke the top with holes and saturate it with a tart glaze as follows.
- 1 1/2 cups All-purpose flour, plus some for flouring the pan
- 2 teaspoons baking powder
- 3/8 teaspoon salt
- 2 large eggs
- 1 tablespoon finely grated orange zest
- 1 cup packed light brown or granulated sugar
- 1/2 cup buttermilk
- 1 teaspoon orange flower water or vanilla extract
- 1/2 cup unsalted butter, melted
- Butter for greasing the pan
- confectioners sugar for dusting
- Scant 1/4 cup orange juice
- 1 cup plus 2 tablespoons confectioners sugar
1. Preheat the oven to 350 F.
2. Butter and flour a 9-inch cake pan.
3. Sift together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/8 teaspoon salt. Beat 2 large eggs with 1 tablespoon finely grated orange zest and 1 cup packed light brown or granulated sugar until light and frothy.
4. Whisk in the flour mixture until almost incorporated, then whisk in 1/2 cup buttermilk mixed with 1 teaspoon orange flower water or vanilla extract and 1/2 cup unsalted butter, melted.
5. Pour into the prepared pan and bake until a skewer inserted in the center comes out clean, 35 to 40 minutes.
6. Cool the cake on a rack 5 minutes, then invert to cool completely. Transfer to a platter and sift confectioners sugar over the top.
Or, to glaze and soak the cake, cool the cake in the pan 5 minutes while you make the citrus glaze.
1. Combine a scant 1/4 cup orange juice and 1 cup plus 2 tablespoons confectioners sugar in a saucepan.
2. Stir over low heat until the sugar is dissolved. Invert the cake onto a cooling rack; with a toothpick, poke holes into the top of the cake.
3. Spoon the glaze over the cake, letting it soak in before adding more.